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Asparagus and Shiitake Summer Rolls | Great Performances


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Asparagus and Shiitake Summer Rolls
by The Sylvia Center


3 Tbs Finely chopped onion 

1 small Garlic clove, minced

3/4 tsp Dried red pepper flakes 

1 tsp Vegetable oil

3 Tbs water

1 Tbs Creamy peanut butter

1 Tbs Hoisin sauce

1 tsp Tomato paste

3/4 tsp Sugar

4 oz Bean thread or rice noodles (cellophane noodles)

1 Tbs Vegetable oil

1/2 lb Shiitakes, remove stems and slice remaining portion

2 Tbs Soy sauce

1 Large Sweet potato, steamed and cut into batons

1 lb Asparagus, trimmed, steamed and halved lengthwise 

12 8-inch Rice-paper rounds, plus additional in case some tear


1. Cook onion, garlic and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, for 1 minute, and then cool.

2. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

3. Heat vegetable oil in sauté pan. Add shiitakes and soy sauce. Cook for 2-3 minutes. Transfer to bowl.

4. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

5. Top rice paper round with even parts noodles, sweet potato, asparagus and shiitakes. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

6. Continue until all of the rice wrappers have been used. Serve rolls halved on the diagonal.

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