Asparagus Spring Rolls With Sweet Red Chili Dipping SauceAsparagus Spring Rolls With Sweet Red Chili Dipping Sauce are a fresh, healthy vegetarian lunch option. Photo courtesy California Asparagus Commission.




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April 2010

Product Reviews / Main Nibbles / International Foods

Asparagus Recipes

Page 5: Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce

Spring rolls may seem exotic, but they are easy to make and always a crowd-pleaser. Serve them as a first course for dinner and as healthy snacks and cocktail snacks. This is Page 5 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.


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Dinner Entrees:

Asparagus Sides:


Asparagus Spring Rolls With Sweet Red Chili Dipping Sauce

Recipe yields 18-24 rolls. Note that this type of unfried roll in rice paper a summer roll, whereas spring rolls have a dough wrapper and are fried—a thinner version of egg rolls. See the difference and take a look at another spring roll recipe.

Spring Rolls Ingredients

  • 1 pound 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 sheets
    (available in any Asian market)

Dipping Sauce Ingredients

  • 1/4 cup store-bought Asian sweet chili sauce
  • Juice of 1 lime


  1. To 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 on cutting board. 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, and a sprinkling of ginger and peanuts.
  4. Roll the wrapper from the bottom up, tightly. Leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers.
  5. When ready to serve, slice wrappers into 3 segments each and stand upright on a serving platter. Mix chili sauce and lime juice together. Serve alongside the rolls as a dipping sauce.

Continue To Page 6: Fresh Asparagus & Smoked Salmon Sandwich

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Recipe courtesy California Asparagus Commission. All other materials