Spring Rolls with Avocado and Vegetables

Ingredients

• Asparagus 4 pieces
• Cucumbers 0 oz
• Avocado ¼ pieces
• Radish 0 oz
• Daikon 0 oz
• Shiso Leaves 6 pieces
• Iceberg Lettuce 2 pieces
• Mixed salad greens 0 oz
• Pickled garlic 0 oz
• Rice Paper 2 pieces
• Ponzu sauce to taste

Step-by-Step Guide

Step 1

Peel the asparagus at the base to remove the tough outer skin using a vegetable peeler, then blanch it in boiling water for 1 minute. Immediately transfer it to ice water to stop the cooking process. Cut the asparagus, cucumber, daikon, and avocado into thin strips. Slice the red radish into thin rings.

Step 2

Dip a sheet of rice paper in warm water. Place it on a clean surface. Layer it with a leaf of iceberg lettuce, radish, shiso leaves, daikon, avocado, asparagus, cucumber, salad mix, and pickled ginger.

Step 3

Tightly wrap the filling in the roll; you can fold the edges of the paper to completely enclose the filling, but this is optional. Repeat the same process with the remaining ingredients. Serve with ponzu sauce.