California Asparagus Spring Rolls with
Sweet Red Chili Dipping Sauce
Recipe courtesy of California Asparagus Commission.
1 pound California asparagus
3/4 cup fresh mint leaves
3/4 cup cilantro leaves
1 mango or papaya
2-inch piece fresh ginger
1/2 red bell pepper
1/2 cup chopped dry roasted, salted peanuts
2 cups fresh bean sprouts
6 to 8 (8-inch) Vietnamese dried rice paper or spring roll wrappers
1/4 cup store-bought Asian Sweet Chili sauce
Juice of 1 lime
- Prepare filling: Blanche asparagus in boiling salted water until tender to the bite, 3 to 5 minutes. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.
- 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 minutes
- 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 tablespoons sprouts, 2 tablespoons 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.
- 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.
Makes 24 servings.
Recipe and photograph courtesy of California Asparagus Commission.