If you're new to making summer rolls, I recommend buying the largest wrappers you can find, to make rolling a bit less precarious. Also, if you can find wrappers that come in a little box, instead of of plastic packaging, it will make storing the remaining wrappers, easier.
If you happen to have chives or scallions in the house, they would be awesome thinly sliced and stirred into the yogurt sauce.
Lastly, I say to use a pie plate for the warm water, but there is a purple bowl in the pictures. Right before making these, I realized that my pie plate was inexplicably missing. I recommend not using a bowl - it makes it a lot harder. If you're only making eight, your water should remain warm throughout, but if you feel like the water has cooled down too much, change out your water before dipping the next wrapper.
What you'll need
½ cup plain yogurt
2 tablespoons lemon juice
pinch kosher salt
24 thin slices radishes (from 3-4 large radishes, washed and trimmed)
8 ounces sliced smoked salmon, cut in half if especially large and separated into individual pieces
1 large ripe or two medium avocados, halved, pitted, peeled and sliced (ideally into 16 slices)
3 ounces assorted sprouts (mine were clover, radish and alfalfa), washed and dried, well
8 large rice paper wrappers, (maybe have a few more ready, just in case)
How you'll make it
In bowl, whisk together yogurt, lemon juice and salt. Taste and adjust seasoning, if desired. The yogurt sauce, which will need to stand up to the smoked salmon and sharp radishes, should be bright and a bit in your face.
On work surface, arrange the radishes, smoked salmon, avocado, sprouts and yogurt sauce, with a spoon, in that order.
Wet a paper towel and squeeze out the excess. Place your paper towel on the work surface. If making a head of time, place a second damp paper towel in the container. Fill a pie plate that fits your wrapper with warm water and place it next to the paper towel.
Gently submerge the rice paper wrapper in the water for about 5 seconds; flip and dip on the other side for about 5 seconds more. The paper will go from frosted and brittle to clear and very soft (almost like saran wrap), very quickly. It may take a few to get the feel of it. As soon as the paper is almost completely softened, transfer to the wet paper towel, as straight and unwrinkled, as possible. (Mine always has wrinkles and is curled up in a spot or two. The less this happens, the nicer looking your finished product will be. Note: I did not say nicer tasting.)
Place three radish slices on the top third of the wrapper, leaving at least an inch of rice paper empty, above them (see picture). Top with approximately 1 ounce of smoked salmon (about 3 slices, for the size mine were), two slices avocado and handful of sprouts and a drizzle of the yogurt sauce.
Roll burrito-style. Fold the top rice paper over as much of the filling as possible; fold the right side of the rice paper over the filling. Using your hands to hold in the filling and pull the wrapper tightly, roll the wrapper once. Fold the left side of the wrapper over the filling. Continue to roll, until sealed. Place on plate or in storage container, radish side-up. Repeat, making sure to leave a small amount of space between summer rolls to prevent sticking. If making them ahead of time, cover with a damp paper towel and the top of your storage container.
Serve remaining yogurt sauce with the summer rolls for dipping.
How to plan ahead
• The salmon can be separated and well wrapped, and the yogurt sauce can be made, one day ahead of time. • Summer rolls can be made earlier in the day and stored between damp paper towels in the fridge.
Recipe by at https://www.lifeaswecookit.com/avocado-and-smoked-salmon-summer-rolls/