Rice Paper Rolls with Green Asparagus and Spicy Dip

Ingredients

• 500 g Green Asparagus
• Salad salt
• 2 carrots
• 0.5 cucumber
• 1 red bell pepper
• 1 daikon radish
• 8 rice paper (about 22 cm diameter)
• 0.5 lime (juice)
• 1 tbsp Sesame oil
• Salt
• dried chili flakes

Instructions

1. 1.

   For the dip, wash and halve the chilies, remove seeds, and finely chop. Wash and finely chop the spring onions. Peel the cucumber, halve it, scoop out the watery seeds, and dice finely. Dice the papaya. Peel and grate the ginger finely. Combine all prepared vegetables in a bowl. Whisk together soy sauce with honey, ginger, lime juice, and sesame oil. Mix into the vegetables and season with salt and chili flakes.

2. 2.

   Wash the asparagus, peel the lower third, trim woody ends, and blanch in boiling salted water for 5-6 minutes. Drain, shock in ice water, and cut crosswise.

3. 3.

   Peel carrots and slice into thin sticks. Peel cucumber, halve lengthwise, scoop seeds, and cut into sticks. Wash bell peppers, halve, remove seeds and white membranes, and cut flesh into narrow strips. Trim, wash, and pat dry the daikon radish leaves on paper towels.

4. 4.

   Fill a shallow bowl slightly larger than the rice paper sheets with water. Place a kitchen towel beside it and lay another towel ready. Dip each sheet individually in water for about 1 minute to soften. Carefully lay on the first towel and pat dry with the second towel. On the upper half of each sheet, arrange mixed vegetables and daikon radish leaves centered. Cover with the lower half, fold sides over, and roll tightly.

5. 5.

   Serve with the prepared dip.