Servings: 24
Prep Time: 25 Min.
Cook Time: n/a

Spring Rolls:
* 1 lb. California asparagus
* 3/4 c. fresh mint leaves
* 3/4 c. cilantro leaves
* 1 mango or papaya
* fresh ginger, 2 in. piece
* 1/2 red bell pepper
* 1/2 c. dry roasted, salted peanuts, chopped
* 2 c. fresh bean sprouts
* 8 in. Vietnamese dried rice paper Spring Roll Wrappers (6 to 8 sheets)

Dipping Sauce:
* 1/4 c. store-bought Asian Sweet Chili sauce
* juice of 1 lime

1. Prepare filling: Blanche asparagus in boiling salted water until tender to the bite, 3 to 5 mins. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.
2. 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 min.
3. 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 to 4 pepper slices, 3 Tbsp. sprouts, 2 Tbsp. herbs, sprinkling of ginger and peanuts. Roll the wrapper from the bottom up, tightly. Leaving the ends open. Set aside and cover with a damp towel. Finish with remaining wrappers.
4. 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 along side the
rolls as a dipping sauce.