Ingredients
1 tablespoon miso paste
1/2 tablespoon rice wine
1/2 pound asparagus spears, tough ends trimmed
2 tablespoons walnut oil
2 cups fresh shiitake mushroom caps, thinly sliced
1/4 cup wasabi paste
8 eight-inch round dried rice-paper wrappers
Lime and Soy Dipping Sauce, for serving
Preparation
In a small bowl dissolve miso in 2 tablespoons warm water. Mix in rice wine. Set aside.
Cut each asparagus spear in half. (Or hold a spear in both hands, closer to the tough, woody end than to the tip. Bend the stalk until it snaps.) Heat walnut oil in a large cooking pan over medium-high heat and swirl to coat pan. Add shiitake mushrooms; saute until softened, about 1 minute. Add asparagus spears; saute until heated through, about 1 minute. Stir in miso mixture. Remove from heat; let cool.
Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
Spread about 1 teaspoon wasabi paste horizontally just below the center of the wrapper. Top the wasabi with 2 tablespoons of the spring-roll filling in an even horizontal mound. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way. Serve fresh rolls whole or cut in half, with Lime and Soy Dipping Sauce.
