Spring on a roll

When no one else is around, my most natural instinct is to drag out leftovers and do something I find interesting.  I've noticed after many years with Michael that the man can't abide by leftovers so well.  For him, the thrill is gone, he puts it into a plastic container and shoves it to the back of the fridge.  The only leftover that doesn't totally turn him off is a bucket full of chili or some refried beans.  He likes his beans, I guess, and he'll nurse along a huge container of them for what seems like months--although I'm sure that can't be.

So, today, left alone with the little girl, I pull out some rice paper wraps, leftover roast salmon, a recently made avocado dressing and I end up with this spring roll.  Spring roll wraps are tricky.  You dampen them in a plate with a bit of cool fresh water, let them sit on a separate plate for a few moments before decorating with veggies and whatnot, then gently roll them into a cylinder shape.  The first one is always a bit awkward and since I only made one, you'll have to excuse the slight malformations.

 

One of these days, I'll be sure and include a recipe for the avocado dressing, because it's a terrific way to extend the life of a couple ripe avocados and use them in several applications.  So far this week, we've dressed a cole slaw, a whole grain torta cubana, a spinach salad, and this spring roll with the dressing.