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Rice Paper Rolls with Thai Asparagus

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Rice Paper Rolls with Thai Asparagus
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
0
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Ingredients

for
4
Ingredients
16 leaves
8 leaves
200 grams
1 tablespoon
1 tablespoon
50 grams
100 grams
Crayfish meat (drained)
1 bunch
finely chopped Mint
½ bunch
finely chopped Cilantro
For the dip
1
red Chile pepper (finely chopped)
2
Garlic cloves (finely chopped)
2 tablespoons
1 tablespoon
1 teaspoon
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.