Wrapped Vegetable Spears

Cook the asparagus in a pan of boiling salted water for 1-3 minutes (depending on thickness) until crisp tender. Plunge the asparagus into iced water, then drain and pat dry.

Mix together the cornstarch and water.

Place a spring roll wrapper on a work surface and lightly brush with water. Place an asparagus spear on the roll and brush the edges with the cornstarch mixture. Roll up to enclose the asparagus stalk. Repeat with the remaining asparagus and spring roll wrappers.

Lightly brush the rolls with a little water and sprinkle with the chopped nuts.

Heat the oil in a skillet (frying pan) and add the wrapped asparagus, seam side down, a few at a time and cook until crisp and golden. Drain on absorbent kitchen paper.

For the chili cucumber dip: heat the rice vinegar and sugar in a small pan over a high heat until the sugar has dissolved. Bring to a boil and cook for 1 minute, until thickened slightly.

Add the chili and salt, remove from the heat and leave to cool.