Rice Paper Rolls with Thai Asparagus
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 16 leaves Rice paper
- 8 leaves Lettuce
- 200 grams Thai asparagus
- 1 Tbsp Peanut oil
- 1 Tbsp Fish sauce
- cayenne pepper
- 50 grams soybean sprout
- 100 grams crayfish (drained)
- 1 bunch finely chopped mint
- ½ bunch finely chopped cilantro
- For the dip
- 1 red chili pepper (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 Tbsps Lime juice
- 1 Tbsp Rice vinegar
- 1 tsp sugar
- Fish sauce (to taste)
Preparation steps
1.
Moisten 17 paper towel sheets and stack alternating with rice paper sheets. Wrap in plastic wrap to keep rice paper moist. Sprinkle with additional water if needed.
2.
Rinse asparagus, trim, remove ends and cut into 3 cm (approximately 1-inch) long pieces. Fry in hot oil, 4-5 minutes. Deglaze with fish sauce and season with cayenne pepper. Mix asparagus with remaining ingredients and season to taste. Place two rice paper sheets next to each other, overlapping. Add a piece of lettuce and distribute the asparagus filling over the lettuce, leaving an uncovered margin around the edges. Fold in the sheets and roll to create a cylinder shape.
3.
Cut rolls diagonally and serve with dip. To make the dip, stir together all ingredients and season.
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