Fresh Spring Rolls with Avocado, Miso and Baby Spinach Dip

Fresh Spring Rolls

Cut the cucumber, capsicum and carrots into julienne. 

To assemble: Fill a wide shallow bowl with warm tap water. Soak a rice paper very briefly until it’s just starting to soften. Lay flat on a clean tea towel on the bench in front of you. Don’t let the wrapper get too soft or it will disintegrate. 

Place 2 mint leaves then a line of cucumber, capsicum, carrot, bean sprouts and two pieces of asparagus across the bottom of the wrapper. Fold the bottom of the rice paper over the filling and roll up tightly into a long cylinder. Do not fold in the sides. Cut in half and place on a plastic wrap-lined tray, making sure they are not touching. Repeat with the remaining wrappers
and filling. 

If you are not serving the rolls immediately, cover with plastic wrap and refrigerate.

Avocado, Miso and Baby Spinach Dip

Put the spinach in a large heatproof bowl and cover with boiling water, turning to wilt. Drain and refresh in cold water. Place in a clean tea towel and roll up to squeeze out all the water. 

Place in a food processor with all the remaining ingredients, season and process until thick and smooth. 

To serve: Spread the dip on a shallow platter and swirl through a few spoons of yoghurt and top with sesame seeds. Arrange the spring rolls around the plate along with crostini and add extra cucumber and micro watercress leaves if desired.