Green Asparagus in Rice Paper with Spicy Peanut Cucumber Dip
Green asparagus wrapped in rice paper served with a spicy peanut cucumber dip featuring fresh ingredients from the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g peanuts
- 0.5 Salad Cucumber
- 150 ml chili sauce (sweet-spicy)
- lime juice
- 16 stalks green asparagus
- 2 egg whites
- 16 sheets spring roll wrappers (frozen, 21.5 x 21.5 cm each)
- 100 g bread flour (or coarse white bread crumbs)
- vegetable oil (for frying)
- Salt
Instructions
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1.
Roast the peanuts in a dry pan until golden brown. Let cool and finely chop. Peel the cucumber, cut lengthwise, deseed, and dice the flesh finely. Stir the peanuts into the sauce and let it rest.
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2.
Meanwhile, peel the lower third of each asparagus stalk and trim any woody ends if needed. Whisk the egg whites. Brush a spring roll wrapper with egg white. Place an asparagus stalk diagonally on top so that its tip protrudes a few centimeters above the wrapper. Fold the excess wrapper over the end of the asparagus and roll it into the side edges. Brush the asparagus again with egg white, coat in panko breadcrumbs.
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3.
Fry the asparagus rolls portion by portion in hot oil for 5-6 minutes until golden brown. Drain on paper towels and sprinkle with salt.
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4.
Season the chili cucumber peanut dip with lime juice and serve alongside the asparagus spring rolls.
