8 Servings 10 min Cook
1 Clove Garlic
3 Tbsp Lime Juice
1 Tbsp Fish Sauce
1 Tbsp Water
1 Tbsp Sugar
1 1/2 Tsp, chopped Green Peppers
1 Tsp Salt
8 Spear, small (5" long or less) Asparagus
4 Small (5-1/2" long) Carrots
4 Medium (3/4" to 1" dia) Radishes
4 Medium (4-1/8" long) Scallions
2 1 Cup Radish Greens
8 Leaf inner Lettuce
1/3 Cup Spearmint
8 Shoot Taro Shoots
8 Wrapper, eggroll (7" square) Wonton Wrappers
Smash the garlic into a paste; set aside.
In a medium bowl, whisk to combine garlic paste, lime juice, fish sauce, water, sugar, and minced chili.
Set aside while you prepare rolls.
Bring a large pot of water to a boil and prepare a bowl of ice water.
When water's boiling vigorously, add a teaspoon salt, and place asparagus in boiling water, cooking until tender and bright green, 2 to 3 minutes.
Remove from boiling water and plunge spears into prepared ice water.
Drain and set aside.
Trim asparagus to about 5-inch lengths.
Gather all the filling ingredients.
Fill a wide, shallow dish with hot water (as hot as you can comfortably put your fingers in).
Set out a large flat plate (large enough to accommodate the spring roll wrapper).
To make rolls, gently immerse wrapper in hot water until pliable, about 20 seconds.
Carefully set out on plate.
Imagine the wrapper is a clock; place a leaf of lettuce so the top is just peeking over the outer edge at 3 o'clock.
Next, layer the radish leaf, several mint leaves, asparagus spear, a few strips of green onion, and a band each of carrot and radish matchsticks within the leaf.
Arrange the pea shoot so it will just peek over the top.
Next, tuck the bottom half of the spring roll over the filling, fold up the bottom of the spring roll, and then continue rolling upwards, tucking ingredients as you go.
Set rolled spring rolls in a large metal pan and cover with plastic wrap.
Continue process for each roll until you have all eight.
Wrappers can be covered and refrigerated for an hour or two.
Serve with dipping sauce and enjoy!
