Rice Paper Rolls with Shrimp, Vegetables and Dip
For the rice paper rolls, soak rice paper sheets according to package directions and pat dry.
Remove and peel the lower 1/3 of the asparagus spears and steam spears until al dente, 10-15 minutes. Plunge into ice water to stop cooking and drain.
Rinse and trim scallions and cut into 8-10 cm (approximately 3 1/2–4-inch) long pieces. Steam briefly over boiling water, plunge in ice water and drain.
Peel cucumber and cut in half lengthwise, remove seeds and cut into strips. Remove seeds from bell pepper and slice into strips.
Rinse, trim and dry lettuce leaves. Place on the sheets of rice paper and top with remaining vegetables and prawns. Turn in sides and roll.
For the dip, peel shallot and chop. Mix together with the ginger and soy sauce and serve with the rice paper rolls.