Summer rolls with green asparagus and Asian and peanut dip

Ingredients for 3 servings:

• 10 sheets of rice paper
• 250 g asparagus, green, thin stalks
• 2 m.-sized carrot(s)
• 1 small cucumber(s)
• 3 spring onions
• Spinach, young or tender lettuce leaves
• 2 eggs
• Coriander leaves
• Mint, fresh
• 1 small red chili pepper(s)
• 1 garlic clove(s)
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 2 tsp fish sauce
• 2 tbsp soy sauce
• 1 garlic clove(s)
• 1 red chili pepper(s)
• 1 piece(s) ginger, approx. half thumb length
• 2 tbsp soy sauce
• 2 tsp maple syrup
• 2 tbsp lime juice
• 40 g peanut butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 48 minutes

Wash the asparagus and pat dry. They should be very thin stalks, as they will be used raw. Cut the carrots, cucumber, and spring onions into julienne strips. Tear or chop the spinach or lettuce leaves, coriander, and mint into smaller pieces. Beat the eggs and fry two small omelets in a pan, let them cool, and cut into strips. Instead of the egg, you can also prepare and use 50g of glass noodles. Briefly soak the rice paper sheets (I recommend the larger ones with a diameter of 22cm) individually in lukewarm water and place them on a tea towel. Now add some of the filling, folding in the sides first. Roll the sheets up as tightly as possible and place them on a plate. Repeat this process until all the rice paper sheets are filled. For the Asian dip, finely chop the chili pepper and garlic clove and mix with the lime juice, rice vinegar, maple syrup, fish sauce, and soy sauce. For the peanut dip, finely chop the chili pepper, ginger, and garlic and mix with soy sauce, maple syrup, lime juice, and peanut butter. It’s a bit tricky to determine the exact amount of filling. If necessary, prepare a little extra and fill more rolls. These will be delicious the next day. Allow 2 rolls per person for an appetizer; for a main course, allow 3-4 rolls, depending on your appetite.