Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce

• From: California Asparagus Commission

Ingredients

• Spring Rolls:1 lb asparagus

• 3/4 cup fresh mint leaves

• 3/4 cup cilantro leaves

• 1 mango or papaya

• fresh ginger, 2-inch piece

• 1/2 red bell pepper

• 1/2 cup dry roasted, salted peanuts, chopped

• 2 cups fresh bean sprouts

• 8-inch Vietnamese dried rice paper spring roll wrappers, 6 to 8 sheets

• Dipping Sauce:1/4 cup store-bought sweet chili sauce

• juice of 1 lime

Store-bought chili sauce adds a dash of spicy to these sweet and simple spring rolls.

Directions

• Filling Blanche asparagus in boiling salted water until tender to the bite, 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 minute. 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, 3-4 pepper slices, 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.
• SauceMix chili sauce and limejuice together. Serve along side the rolls as a dipping sauce.