Spring Rolls


1 lb asparagus

3/4 cup fresh mint leaves

3/4 cup cilantro leaves

1 mango or papaya

Fresh ginger, 2-inch piece

1/2 red bell pepper

2 cups fresh bean sprouts

8-inch Vietnamese dried rice

Rice paper spring roll wrappers


Blanche asparagus until tender. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Mix in a bowl with remaining filling ingredients. To assemble, fill a large bowl with hot water. Slip rice paper wrapper into water until pliable, about 1 minute. Place wrapper on cutting board. In the center, place filling ingredients then tightly roll the wrapper from the bottom up, leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers.