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Party Appetizer Recipe: Asparagus Spring Rolls

The ultimate appetizer, these asparagus spring rolls combine fresh vegetables, ham, and Asian-inspired sauces for a delicious party-perfect dish. Plus: See our secret for no-tear rolling!

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-These asparagus spring rolls with lime aioli are a little zesty, a little tangy, full of bright flavor, and easy to make. Let's get started. First, we'll cook the asparagus in a pot of boiling water for about 1 minute. You want them to have some crunch so a minute will do. Drain the asparagus and rinse in cold water. Next, in a large bowl, add 2 tablespoons rice vinegar, 1 teaspoon crushed red pepper, a half teaspoon of sugar. Stir to combine. Add the asparagus and toss to coat. Cover the bowl with plastic wrap and let the asparagus marinate at room temperature about 30 minutes. Meanwhile, let's get started on the eggs. In a small bowl, lightly beat 3 eggs with a fork. Stir in 1 tablespoon snipped fresh chives. Heat 1 tablespoon vegetable oil in a medium nonstick skillet. Add egg mixture and cook until eggs are set and the surface just begins to look dry. Remove the egg sheet from the pan and place on a cutting board. Cut the eggs into 8 strips. You'll also need a 6-ounce half inch thick ham steak cut into strips, about 15 center leaves romaine lettuce with the ribs removed, 8 round spring roll wrappers, and a shallow dish of hot water. To assemble the spring rolls, carefully dip a wrapper in the water. Remove and allow the water to drip off. Place the wrapper on a dinner plate. Add about 6 pieces of asparagus and a strip of the eggs. Top with a strip of ham and a few lettuce leaves. Roll each wrapper, tucking in the edges to seal. Next, let's make a quick lime aioli. Combine 1/2 cup mayonnaise and 2 teaspoons of finely shredded lime peel. Season to taste with black pepper. And there you have it. A fresh and easy way to introduce more veggies and flavor to your weeknight dinner routine.