Ingredients: 1 tablespoon miso paste 1/2 tablespoon rice wine 1/2 pound asparagus spears, tough end trimmed and cut in half 2 cups fresh shiitake mushroom caps, thinly slice (you could use different mushroom if you cant find shiitake, which are usually find in asian food stores) 1/4 cup wasabi paste 2 tablespoons canola oil 8 8-inch round dried rice paper wrappers
Preparation: 1. In a small bowl, dissolve miso in warm water and mix in rice wine. Set aside. 2. Heat up canola oil in a large skillet over medium heat. Add shiitake mushrooms and saute until softened. (about 1 minute). Add asparagus spears and saute for a minute. Stir in miso mixture. Remove from heat and cool. 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully. 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. 5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
