It’s Spring, Let’s Roll
wrap up local asparagus in these fresh spring rolls
Around mid-April—just as gardeners and farmers alike rejoice in the final frost of the year—the resilient Northwest-grown asparagus makes its first appearance of the season.
Hailing from Eastern Washington, our fresh green stalks come to us from family farms. Enjoy our local asparagus for the freshest harvest available. Its meaty flesh and grass-like flavor are the perfect addition for warmer-weather dishes.
Spring Rolls with Asparagus and Microgreens
- 8 sheets rice paper
- 1 cup green asparagus, blanched
- 1 cup microgreens or baby greens
- 6 cups raw julienned vegetables (cucumber, carrots, zucchini, cabbage)
- fresh basil leaves, for garnish
- ground paprika, to taste
- 3 tsp sesame oil
- 1 tsp rice vinegar
- 1 red chili, finely chopped
- 1 Tbsp green onions, finely chopped, white and green parts
- 1 tsp fish sauce
Cut the rice paper in half. Dip the rice paper in warm water for about 5 seconds. Place the rice paper on a non-porous surface. The rice paper will still be stiff but will continue to absorb water and become soft and gelatinous.
Place a portion of each of the vegetables in the middle of the rice paper, lining the bottoms with one edge of the rice paper. Fold one side of the rice paper over the filling and then roll up firmly. Seal the edges.
In a small bowl, mix the sesame oil, vinegar, chili, green onions, and fish sauce.
Serve as a sauce with the spring rolls.
Add a few basil leaves tucked in to the wrappers for additional flavor and decoration. Sprinkle rolls with paprika for a pop of color and flavor, to taste.