Rice Paper Rolls with Thai Asparagus

Ingredients

• 16 sheets rice paper
• 8 sheets romaine lettuce
• 200 g Thai asparagus
• 1 tbsp peanut oil
• 1 tbsp fish sauce
• Cayenne pepper
• 50 g soy sprouts
• 100 g river crab meat (in lake, drained)
• 1 bunch finely chopped mint
• 0.5 bunch finely chopped coriander
• 1 red chili pepper
• 2 cloves garlic
• 2 tbsp Lime juice
• 1 tbsp Rice vinegar
• 1 tsp sugar
• fish sauce to taste

Instructions

1. 1.

   Wet 17 sheets of kitchen paper, place a sheet of rice paper on each and stack them, topping with a sheet of kitchen paper. Wrap in plastic wrap so they stay moist, spritz with a little water if needed.

2. 2.

   Wash, trim the asparagus ends slightly and cut into ~3 cm pieces. Stir-fry in hot oil for 4-5 minutes, deglaze with fish sauce, season with cayenne pepper. Mix the asparagus with remaining ingredients, taste. Lay rice paper sheets side by side, always stacking two on top of each other. Place a lettuce leaf on each and spread the asparagus filling over it. Fold sides in and roll tightly.

3. 3.

   Cut rolls diagonally in half and serve with dip. For the dip whisk all ingredients together and adjust seasoning.