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California Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce
Courtesy of California Asparagus Commission
Servings: 24
Prep Time: 25 Min. Cook Time: n/a What you need:
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Spring Rolls:
+ 1 lb. California asparagus + 3/4 c. fresh mint leaves + 3/4 c. cilantro leaves + 1 mango or papaya + fresh ginger, 2 in. piece + 1/2 red bell pepper + 1/2 c. dry roasted, salted peanuts, chopped + 2 c. fresh bean sprouts + 8 in. Vietnamese dried rice paper Spring Roll Wrappers (6 to 8 sheets) Dipping Sauce: + 1/4 c. store-bought Asian Sweet Chili sauce + juice of 1 lime What to do:
1. Prepare filling: Blanche asparagus in boiling salted water until tender to the bite, 3 to 5 mins. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.
2. To assemble, fill a large bowl with hot water. Working with one wrapper at a time, slip rice paper wrapper into water until pliable, about 1 min. 3. Place wrapper on cutting board. In the center, put 3 to 4 asparagus spears with the tips coming off the end of the wrapper slightly, 3 to 4 mango or papaya slices, 3 to 4 pepper slices, 3 Tbsp. sprouts, 2 Tbsp. herbs, sprinkling of ginger and peanuts. Roll the wrapper from the bottom up, tightly. Leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers. 4. When ready to serve, slice wrappers into 3 segments each and stand upright on a serving platter. Mix chili sauce and lime juice together. Serve along side the rolls as a dipping sauce. |
