Prawn Spring Roll with Mushrooms and Asparagus

Blanching asparagus: Peel off the skin of the asparagus and put in a pot of boiling water for about 5 minutes. Take them out and put in a bowl of ice water to stop the cooking, then set them aside.

Boiling prawns: Peel off the skin of the tiger prawns and put on skewers. Add them in a pot of boiling water for about 3-5 minutes until the prawns are cooked. Also, put them in the ice water bowl and set them aside.

Pan-frying mushrooms: Cut king oyster mushroom into ⅓ inch thin slices, then separate enoki mushroom in mall little bunches. In a bowl, add the mushrooms, fresh lime juice for freshness, olive oil, and season with salt and pepper. In a hot pan, fry the mushrooms on all sides until golden brown. Take them out and set aside.

Making herb juice: Peel the ginger skin, cut them into small pieces and put them in a blender. Also add basil, Spring onions, cilantro, sweet marjoram, sweet mint Shiso leaf, fresh lime juice, fish sauce, pepper, olive oil, and some clean water. Blend everything together until smooth.

Making summer rolls: On a cutting bowl, have a piece of rice paper. Damp it with some water. Place asparagus, mushrooms and a bunch of mixed herbs on the paper, then put a prawn on top. Gradually start rolling the paper over the fillings away from you, tuck and roll the paper with your fingers, make sure all the fillings remain tight and round within the rice paper.

Plating: Cut the rolls in half. Cut the asparagus into 2-inch pieces. On a plate, drizzle some the herb juice. Place the asparagus on the plate followed by the summer rolls on top. Garnish with cilantro seeds and basil leaves.