Rice Paper Salad Rolls

  • 500 gm (~1 lb) thin asparagus, bottoms trimmed and discarded, with 10 to 12.5 cm (4 to 5 in)tips remaining
  • 1 tsp sea salt
  • 60 gm (2 oz) rice vermicelli
  • Pickled Carrot and Daikon. 
  • 1 Japanese cucumber, peeled and sliced into long strips, ⅛ inch wide
  • ½ cup large fresh mint leaves
  • 1 small head red-leaf lettuce, leaves separated and washed
  • 8 to 10 pieces 21 cm (8½-in) round) rice paper wrappers
  • Dipping Sauce
  1. Bring saucepan of water and sea salt to a boil over high heat.
  2. Blanch asparagus for 1 minute.
  3. Remove asparagus from water, rinse under cold water and set aside.
  4. Place a bundle of vermicelli into warm water and bring to the boil. Add a tsp of sesame oil and a tsp salt. Boil for 2 minutes. Pour into a colander and rinse under running cold water. Drain and place in a shallow dish or baking tray  covered with damp kitchen tissue.
  5. Wash the, mint leaves and lettuce under running water, drain and shake lightly. Place these under the damp kitchen tissue. Do the same with the prepared vegetables.
  6. Fill large mixing bowl with warm water.
  7. Dip rice paper wrapper into water for several seconds; these soften after moistening.
  8. Remove from water and lay flat on work surface.
  9. Place 2 mint leaves on bottom half of wrapper.
  10. Layer small lettuce leaf, 2 asparagus spears and pieces of cucumber, daikon and carrot pickles on top of mint.
  11. Top with 1 tablespoon of the noodles.
  12. Start rolling wrapper up tightly, folding the sides in as you roll.
  13. Continue rolling rice paper and pressing in ingredients, keeping edges folded in, until packet is complete. Place the completed rolls seam side down on a serving plate
  14. Cut each roll in half, and serve with Ginger Dipping Sauce or another sauce of your choice.