I hope you are not bored with my asparagus posts yet because… here is my most recent discovery! I have already tested – and with no regrets – asparagus as a filling in maki sushi, then in filo rolls… now the time has come for spring rolls! Asparagus, the spring vegetable par excellence, thoroughly justifies the name of these snacks. I am glad to add them to my growing list of asparagus dishes and at the same time to my collection of spring rolls, which will once more become a staple during approaching hot days. I strongly recommend these to all the asparagus lovers.
If you don’t like asparagus, here are some other spring roll filling ideas:
TIPS: I have added here mung bean sprouts because I like them and buy constantly, but since the asparagus is already crunchy, you can skip them and add more of other ingredients instead.
These rolls can be served with any sauce of your choice (or without any sauce too!), but I particularly liked it with a mixture of soy sauce, chilli oil and vinegar (my ratio is usually 3:1:1). They were also delicious with the sesame salad dressing I have posted here. (The one you see above is a Vietnamese sweet, sour and hot sauce, but finally I didn’t find it the best for the asparagus).
Preparation: about 30 minutes
Ingredients (8 rolls):
8 (22 cm or 8 3/4 in diameter) rice paper sheets
1 x 40 g (about 1,4 oz) package of glass/cellophane (mung bean) noodles
8 rather big lettuce leaves (or the equivalent of other green leaves)
two small handfuls of washed fresh mung bean sprouts or more glass noodles/more asparagus
12 green asparagus spears, blanched and still crunchy (the lower hard 1/3 – 1/4 part trimmed)
1 big baked, grilled, boiled or steamed chicken breast
(chili paste or sauce)
Put the glass noodles into a bowl.
Cover with boiling water and soak them about ten minutes until they soften and become limp.
Drain them with cold water.
Cut the asparagus into halves or smaller portions, so that they are as long as your spring rolls will be.
Cut the chicken breast in two horizontally and then into thin strips.
Fill a big wide bowl with warm (not hot) water.
Divide the lettuce leaves, the chicken breast, the asparagus spears, the glass noodles (and the mung bean sprouts if you use them) into ten equal portions.
Dip rice paper sheets one by one in the water, immersing them delicately so that you don’t break them. As soon as the sheet softens (after about ten – twenty seconds), put it onto a big chopping board.
Place first the lettuce leaf in the middle, horizontally (at the edge which is closest to you) the asparagus, a piece of chicken breast, mayonnaise, mung bean sprouts and chili paste if you choose to do so.
Roll tightly starting from the edge which is closest to you.
Proceed in the same way with the remaining rolls.
Serve them immediately as they are or cut in two horizontally with the sesame paste dressing/dip or with a mixture of soy sauce, chili oil and vinegar.
If you wish to serve them later, wrap them individually in cling film because they dry out very quickly.