Spring Rolls Filled with Asparagus and Ham

Spring Rolls Filled with Asparagus and Ham

Spring Rolls Filled with Asparagus and Ham

Recipe By: Alice Morrow

Spring Rolls Filled with Asparagus and Ham

Ingredients

1 lb. fresh asparagus spears, trimmed
2 T. rice vinegar
1-2 t. crushed red pepper flakes
1 t. sugar
3 eggs
1 T. snipped fresh chives
1 t. vegetable oil
8 round spring roll wrappers
6 oz. ham steak, cut into ½” thick strips
Romaine Lettuce leaves, ribs removed

Instructions

Cut asparagus into 3-4” pieces.
In saucepan of boiling salted water, cook asparagus for 1 minute. Drain and rinse with cold water. Drain again.
In large bowl, stir together rice vinegar, pepper flakes and sugar.
Add asparagus to coat. Cover and let stand at room temp for 30 minutes.
In another bowl, beat eggs lightly.
Stir in chives.
In a nonstick skillet, heat oil.
Add eggs and cook until set and surface begins to look dry.
Slide egg sheet from pan to a cutting board. Cut into 8 strips.
Assemble: Pour hot water into a shallow dish. Dip one spring roll wrapper into water. Remove, allowing water to drip off. Place on a plate.
Center about 4-6 pieces of asparagus, and egg strip, ham strips and lettuce leaves on one half of the wrapper.
Fold bottom edge of wrapper over filling.
Fold in opposite sides; roll up the spring roll.
Repeat with remaining wrappers, etc. Cover and chill up to 4 hours.
Serve with Lime Aioli.
Lime Aioli:

½ c. mayo

t. lime zest

Cracked black pepper

In a bowl stir together the mayo and zest.

Season with pepper.

Cover and chill up to 3 days.

Asparagus featured Ham Spring Rolls

Melody Dupre