Created by ImPat on October 6, 2020
Step 1: Dipping sauce: Combine lime juice, sugar, fish sauce and chillies with 3 tablespoons water.
Step 2: Blanch asparagus until tender crisp, but still bright green and cut spears in half across bunch.
Step 3: Rolls: Half fill a large bowl with lukewarm water and cip one whole sheet of rice paper in water and lay flat on a plate.
Step 4: Place 2 prawn halves in a line 3cm from top of wrapper and top with a little shredded lettuce, 2 Thai basil leaves, 1 slice avocado, cucumber strips, and 2 pieces of asparagus.
Step 5: Fold sides of rice paper over filling, and then roll firmly from bottom to top, or how you prefer.
Step 6: Place each roll on a serving plate and cover with a slightly dampened cloth, while preparing remaining rolls.
Step 7: Serve immediately with the dipping sauce