1. In small bowl, whisk garlic, soy sauce, vinegar, cornstarch and 1/4 cup water.

2. In large skillet, heat oil over medium-high heat. Add salmon; cook and stir 3 minutes or until browned. With slotted spoon, transfer salmon to plate.

3. Add asparagus; cook and stir 3 minutes or until tender-crisp. Add kale; cook and stir 2 minutes or until wilted. Add garlic mixture; cook and stir 2 minutes or until thickened. Add salmon; cook and stir 1 minute or until heated through and internal temperature of salmon reaches 145°. Makes about 2 cups.

4. Preheat 3-quart air fryer to 400° for 5 minutes. Place wrappers on work surface with 1 corner of each facing you; place about 2 tablespoons plus 2 teaspoons salmon mixture in center of each wrapper. Brush edges of wrappers with water; fold bottom corner over filling, roll up tightly twice, fold in sides and roll up tightly. Makes 12 spring rolls

5. Spray both sides of spring rolls with cooking spray; in 2 batches, air fry 7 minutes or until golden brown and heated through, turning once. Serve spring rolls with chili sauce

• 4 g Total fat
• 1 g Saturated fat
• 18 mg Cholesterol
• 396 mg Sodium
• 26 carbohydrates Carbohydrates
• 1 g Fiber
• 6 g Sugars
• 5 g Added sugars
• 9 g Protein