Ingredients for Fresh Spring Rolls:
8 rice paper sheets
1/2 head bib lettuce, leaves separated
1 bunch asparagus, trimmed & blanched
2 c. watercress or arugula
1/2 c. radish, thinly sliced
1 c. carrots, peeled & julienne
1 c. red cabbage, shredded
1/2 c. scallions, chopped
1/2 c. fresh mint leaves
1/2 c. fresh basil
Ingredients for Pistachio Dipping Sauce:
1/2 c. pistachios, shelled
2 Tbsp. Pesto Olive Oil
1 Tbsp. fresh basil leaf, chopped
1/4 c. coconut milk
2 Tbsp. lime juice
1 Tbsp. honey
chopped pistachios for garnish
Ingredients for Teriyaki Dipping Sauce:
1/4 c. hoisin sauce
1/4 c. Teriyaki Balsamic
2 Tbsp. Butter Olive Oil
2 Tbsp. brown sugar
2 Tbsp. lime juice
pinch of sesame seeds
pinch of crushed red pepper flakes
To assemble the Spring Rolls:
Fill a large bowl 3/4 full with hot water. Working with one rice paper sheet at a time, dip the sheet into the hot water until soft and pliable. Remove from the water and place on a clean work surface. Place 1 bib lettuce leaf in the center of the sheet and top with a couple of spears of blanched asparagus, a small sprinkling of watercress, 3 - 4 radish slices, sprinkle of carrots, sprinkle of scallions and a couple of mint and basil leaves. Pull one side of the rice paper sheet up and over the filling. Then tightly roll the sheet into a cylinder tucking in the ends. Cut the roll in half and set it aside on a serving platter. Repeat with the remaining rice sheets. Once all have been made, serve with the dipping sauces.
For Pistachio Dipping Sauce:
Put all ingredients, except pistachios for garnish into a food processor and blend until smooth. Spoon the dip into a serving bowl and garnish with chopped pistachios.
For Teriyaki Dipping Sauce:
Place all ingredients in a bowl and whisk until thoroughly combined and transfer to a serving bowl. Set aside or keep refrigerated until ready to serve.
