Recipe: Spring Rolls with Chicken, Mango, Asparagus and Honey Pepper Sauce

SALAD ROLLS WITH CHICKEN, MANGO, AND GRILLED ASPARAGUS
"Working with rice paper is like doing a magic trick. These brittle, paper-thin, translucent sheets turn soft and pliable after being bathed in warm water. Salad rolls are fun to make, especially for children. Other fresh vegetable and/or fruit combinations can be used with your choice of meat, poultry, seafood, or firm tofu."


Twelve 6-inch rice papers
6 red leaf lettuce leaves, hard stems removed and torn in half lengthwise
24 fresh chives
1 large cucumber, peeled, cut in half lengthwise, seeds scooped out, and each half cut into 6 long slices (12 total)
1 ripe mango or peach, peeled, cut off the seed, and each half cut into 6 long slices (12 total)
1 ripe avocado, cut in half lengthwise, peeled, each half cut into 6 long slices (12 total), and lightly mashed
12 stalks asparagus, grilled or broiled until lightly charred
1 cup shredded cooked chicken, roast duck, or smoked fish
12 fresh mint leaves
12 sprigs fresh cilantro
Honey Pepper Sauce (for serving, recipe follows)

Fill a large bowl with very warm water. Bathe a rice paper in it, then shake off the excess water and place on a work surface. Repeat with 5 more.

As the rice paper begins to soften, line the upper half of the center of the rice paper with half a lettuce leaf. Top with 2 chives and a piece each of cucumber, mango, avocado, and asparagus. Spread a generous tablespoon of the chicken on top together with 1 mint leaf and 1 cilantro sprig.

Fold the bottom edge of the rice paper to slightly cover the filling. From left to right, fold in the edges, and roll the rice paper over the filling into a cylinder. Repeat with the remaining ingredients, moistening the remaining 6 rice papers when needed.

Keep the finished rolls moist by covering them with a wet paper towel. (If making ahead, cover the rolls tightly with plastic wrap. You can put these together early in the day and refrigerate, but the rice papers may dry out. Refresh them by patting lightly with water and letting them sit for 10 minutes before eating.)

Serve the rolls with the sauce for dipping.

HONEY PEPPER SAUCE

1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
2 tablespoons honey
1 tablespoon distilled white vinegar
1 tablespoon fresh lime juice
1 teaspoon minced fresh mint

Combine the sauce ingredients, except for the mint, in a small bowl. Garnish with the mint just before serving.

Makes 12 rolls
Source: The Elements of Life by Su-Mei Yu