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Ingredients
Spring Rolls with Asparagus and Shrimp
- Ingredients
- 6 sticks green Asparagus
- 6 sticks green Asparagus
- 8 leaves Rice paper
- 8 small Lettuce (such as iceberg lettuce)
- 8 larger, cooked shrimp (ready to eat)
- 1 Tbsp Peanut oil
- salt
- freshly ground peppers
- 4 Tbsps Rice vinegar
Rinse and dry asparagus. Peel lower thirds of stalks. Boil in salted water for 6 minutes. Drain and cut lengthwise into about 10 cm (approximately 4 inches) long pieces. Rinse and spin dry lettuce leaves. Fill shallow dish, slightly larger than the sheet of rice paper, with water. Spread towel on flat surface, keep another towel close by. Dip rice paper sheets one by one in water and soak for about 1 minute. Gently place rice paper sheets on towel and pat dry with a second towel.
Place lettuce leaf, asparagus, and halved cooked shrimp in the center of a rice paper sheet. Season with salt and pepper, drizzle with vinegar and peanut oil. Fold in opposite sides of rice paper sheet and roll the rice paper, making sure that the filling is secured. Roll remaining rolls in the same manner. Slice rolls in half. Serve four cut rolls per plate.