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California Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce

California Asparagus Spring Rolls with Sweet Red Chili Dipping Sauce
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • Spring Rolls:
  • 1 lb. California asparagus
  • 3/4 cup fresh mint leaves
  • 3/4 cilantro leaves
  • 1 mango or papaya, Fresh ginger, 2-inch piece
  • 1/2 red bell pepper
  • 1/2 cup dry roasted, salted peanuts, chopped
  • 2 cups fresh bean sprouts
  • 8- inch Vietnamese dried rice paper Spring Roll Wrappers *, 6 to 8 sheetsDipping Sauce:
  • 1/4 cup store-bought Asian Sweet Chili sauce (or use Chili Sauce mixed with Duck Sauce)
  • Juice of 1 lime



1 Prepare filling: Blanche asparagus in boiling salted water until tender to the bite, 3 to 5 minutes.

2 Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.

3 To assemble, fill a large bowl with hot water. Working with one wrapper at a time, slip rice paper wrapper into water until pliable, about 1 minute. Place wrapper oncutting board.

4 In the center, put 3 to 4 asparagus spears with the tips coming off the end of the wrapper slightly, 3 to 4 mango or papaya slices, 3-4 pepper slices, 3 tablespoons sprouts, 2 tablespoons herbs, sprinkling of ginger and peanuts.

5 Roll the wrapper from the bottom up, tightly. Leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers.

6 When ready to serve, slice wrappers into 3 segments each and stand upright on a serving platter.

7 Mix chili sauce and limejuice together. Serve along side the rolls as a dipping sauce.

Source: California Asparagus Commision

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