Spring Rolls with Avocado and Vegetables

Description

Recipe by John Smith, chef at a popular American restaurant.

Ingredients

• Asparagus - 4 pieces
• Cucumbers - 1.1 oz
• Avocado - ¼ pieces
• Radish - 0.7 oz
• Daikon - 1.1 oz
• Shiso Leaves - 6 pieces
• Iceberg Lettuce - 2 pieces
• Mixed salad greens - 1.1 oz
• Pickled garlic - 0.4 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.

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