Put all ingredients in a saucepan and bring to the boil. Then take the whole chilli pepper out of the pot. Salt and pepper to taste. Pour the whole thing into a blender and puree very finely. Transfer to a bowl and allow to cool to room temperature.
Spring roll and filling:
Cut all ingredients into 5 cm long strips. Put on the pan and heat the oil. First, fry the carrots until they are half-cooked, but they still have to bite. Salt and pepper as required and then remove from the pan and set aside. Cover to prevent them from cooling down. Now the asparagus is fried briefly (approx. 3 minutes). And also salted and peppered if necessary. Take out of the pan. Cover. Finally, fry the spring onions for about 1 minute. Take out. Cover. Now a rice paper is soaked in water for about 2-3 minutes one after the other. Take out of the water bath and spread out on a kitchen towel. Then the carrots, asparagus and spring onions are stacked in the middle of the lower third of the rice paper. First the sides of the paper are folded over the vegetables, then they are rolled into a roll.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.