Vietnamese-Style Spring Rolls

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Lime juice

  Raw

  3 tbsp or 45g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Water

  Plain, clean water

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Green peppers

  Hot chili, raw

  1 ½ tsp, chopped or 5g

• Salt

  Table

  1 tsp or 6g

• Asparagus

  Raw

  8 spear, small or 96g

• Carrots

  Raw

  4 small or 200g

• Radishes

  Raw

  4 medium or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Radish Greens

  No Name

  2 cup or 75g

• Lettuce

  Green leaf, raw

  8 leaf inner or 38g

• Spearmint

  Fresh

  ⅓ cup or 30g

• Peas

  Mature seeds, sprouted, raw

  1 cup or 120g

• Rice Paper

  Three Ladies Brand

  8 sheets or 91g

Directions

1. Smash the garlic into a paste and set aside.
2. In a medium bowl, whisk together the garlic paste, lime juice, fish sauce, water, sugar, and minced chili. Set aside while you prepare the rolls.
3. Bring a large pot of water to a boil and prepare a bowl of ice water. Add a teaspoon of salt to the boiling water, then blanch the asparagus until tender and bright green, about 2 to 3 minutes. Transfer to the ice water, then drain and set aside. Trim asparagus to about 5-inch lengths.
4. Gather all the filling ingredients. Fill a wide, shallow dish with hot water (as hot as you can comfortably touch). Set out a large flat plate.
5. To assemble the rolls, immerse a wrapper in hot water until pliable, about 20 seconds. Lay it flat on the plate. Place a lettuce leaf at 3 o'clock, followed by radish leaf, mint leaves, asparagus, green onion, pea shoots, and carrot and radish matchsticks. Fold the bottom half over the filling, tuck in the sides, and roll tightly.
6. Place the rolled spring rolls in a large metal pan and cover with plastic wrap. Repeat the process for each roll. Refrigerate for up to two hours before serving.
7. Serve the spring rolls with the prepared dipping sauce and enjoy.