WASABI SPRING ROLLS WITH WARM ASPARAGUS AND SHIITAKE MUSHROOMS
Spring rolls, made with moistened rice paper wrappers, are surprisingly easy to assemble -- and are ideal for a buffet or light lunch. The filling for these rolls contains fresh asparagus, mushrooms, fiery wasabi, and healthy miso paste and walnut oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 rolls
Number Of Ingredients 8
Steps:
- In a small bowl dissolve miso in 2 tablespoons warm water. Mix in rice wine. Set aside.
- Cut each asparagus spear in half. (Or hold a spear in both hands, closer to the tough, woody end than to the tip. Bend the stalk until it snaps.) Heat walnut oil in a large cooking pan over medium-high heat and swirl to coat pan. Add shiitake mushrooms; saute until softened, about 1 minute. Add asparagus spears; saute until heated through, about 1 minute. Stir in miso mixture. Remove from heat; let cool.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
- Spread about 1 teaspoon wasabi paste horizontally just below the center of the wrapper. Top the wasabi with 2 tablespoons of the spring-roll filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Serve fresh rolls whole or cut in half, with Lime and Soy Dipping Sauce.
Nutrition Facts : Calories 135 g, Fat 4 g, Fiber 1 g, Protein 3 g
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