Here’s our recipe:

Spring Roll Filling
Cilantro Pesto
Cilantro, chopped .5 bunch
Chopped Garlic 2 tsp
Finely Grated Ginger 1 tbsp
Lime Juice 1 tbsp
Kosher Salt ¼ tsp
Black Pepper ¼ tsp
Cooking Oil ¼ cup

In a food processor combine cilantro, garlic, ginger, lime juice, salt and pepper. With the motor running slowly, add oil until sauce is emulsified.

Spring Roll Assembly
Rice Paper 1 each
Spinach 4 leafs
Rice Noodles 1 oz
Cilantro Pesto 1 tbsp
Shredded Carrots 1 oz
Cucumbers 2 1/4″ slices
Asparagus 1 spear
Mint 4 leafs

Place rice paper in hot tap water for 10-15 seconds, until soft and pliable. Drain well and place on dry, clean work surface. Lay spinach evenly over 1 inch section. Place noodles in neat line over spinach.
Spoon pesto sauce evenly over noodles. Arrange carrots, cucumbers, in neat line on top of noodles.
Place asparagus on top. Spread mint over asparagus. Fold each side of wrapper in, covering ingredients. Roll tightly, up and away from you, creating a spring roll 1 and a 1/2 inches in diameter and 5 inches long.

Peanut Dipping Sauce
Water 1 1/2 cup
Chile Sauce 3/4 quart
Soy Sauce 1 cup
Ground Ginger 1 oz
Chopped Garlic 1 tbsp
Honey 1/2 cup
Lime Juice 1 tbsp
Peanuts 2 cups
Chopped Cilantro 3 oz

Place all ingredients, except for cilantro, in blender. Blend ingredients, leaving peanuts in fine pieces. Do not over blend. Add chopped cilantro and mix for 10 seconds.

Serves: 1