Celebrate Spring ! Savory : Sexy Wasabi Spring Rolls

Sexy little things these are. You will sigh, in shear culinary delight. Makes 8 spring rolls

Ingredients :

• 1 Tbsp miso paste
• 1/2 table spoon rice wine
• 1/2 lb. asparagus spears, trim ends.
• 2 Tbsp walnut oil {{One of my favorite cooking oils, wonderful flavor}}
• 2 cups fresh Shiitake mushroom caps, sliced thin.
• 1/4 Cup wasabi paste
• 8 [ 8 inch] round dried rice - paper wrappers.

Dissolve the miso in 2 Tbsp of warm water. Mix in the rice wine, set aside.

For the filling : Cut Asparagus spears in half. Heat walnut oil in a large pan over medium-high heat, swirl to coat pan. Add shiitake mushrooms; saute until softened (1 minute or so). Add asparagus spears;saute until heated through. Stir in miso mixture. Remove from heat; cool.

Assembling the Roll : Fill a medium sized bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Carefully transfer to a dry work space. Spread about 1 Tbsp wasabi paste lengthwise just below the center of the wrapper. Top the wasabi with 2 Tbsp of the filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder , folding in the sides about half way.

Serve whole or in half with a favorite dipping sauce.

Lime & soy Dipping Sauce:

• 2 Tbsp lime juice
• 1/4 Cup low sodium soy sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp thinly shredded ginger
• 1 green onion, green part, minced.
• 2 tsp black sesame oil

Combine in a bowl. Cover & chill . Lasts 1 week.