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April 2010

Product Reviews / Main Nibbles / International Foods

Asparagus Recipes

Page 5: Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce

Spring rolls may seem exotic, but they are easy to make and always a crowd-pleaser. Serve them as a first course for dinner and as healthy snacks and cocktail snacks. This is Page 5 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.

Index

• Page 1: The History Of Asparagus
• Page 1: Asparagus Shopping Tips
• Page 1: Asparagus Cooking Basics

On The Menu

Breakfast/Brunch:

• Page 2: Asparagus Frittata With Red Bell Peppers
• Page 3: Asparagus Scramble With Herbed Cream Cheese & Tomatoes

Lunch:

• Page 4: Asparagus Pizza With Red Bell Pepper, Olive & Feta Cheese
• Page 5: Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce
• Page 6: Fresh Asparagus & Smoked Salmon Sandwich
• Page 7: Thai Grilled Lamb & Asparagus Salad

Dinner Entrees:

• Page 8: Asparagus & Rock Shrimp Risotto
• Page 9: Warm Salad Of Asparagus Spears & Seared Lamb Chops
  With Fresh Mint Vinaigrette

Asparagus Sides:

• Page 10: Grilled Asparagus & Mushroom Salad With Shaved Parmesan
• Page 11: Grilled Rack Of Asparagus
• Page 12: Sweet & Spicy Szechuan Asparagus

Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce

Recipe yields 18-24 rolls. Note that this type of unfried roll in rice paper a summer roll, whereas spring rolls have a dough wrapper and are fried—a thinner version of egg rolls. See the difference and take a look at another spring roll recipe.

Spring Rolls Ingredients

• 1 pound asparagus
• 3/4 cup fresh mint leaves
• 3/4 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
  (available in any Asian market)

Dipping Sauce Ingredients

• 1/4 cup store-bought Asian sweet chili sauce
• Juice of 1 lime

Preparation

1. To prepare filling, blanche asparagus in boiling salted water until tender to the bite, 3 to 5 minutes.
2. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.
3. 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, 3 tablespoons sprouts, 2 tablespoons herbs, and a sprinkling of ginger and peanuts.
4. Roll the wrapper from the bottom up, tightly. Leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers.
5. 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 alongside the rolls as a dipping sauce.
   

Continue To Page 6: Fresh Asparagus & Smoked Salmon Sandwich

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Recipe courtesy California Asparagus Commission. All other materials