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1
Bring saucepan of water and sea salt to a boil over high heat.
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2
Blanch asparagus for 1 minute.
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3
Remove asparagus from water, rinse under cold water and set aside.
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4
Add oil to water and cook vermicelli about 2 minutes, or until tender.
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5
Drain and rinse under cold water.
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6
Leave noodles in cool water to prevent sticking together.
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7
Just before wrapping, drain noodles and place on cookie sheet, loosely covered with damp paper towel.
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8
Repeat with prepared vegetables, mint leaves and lettuce.
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9
Fill large mixing bowl with very hot water.
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10
Keep boiling water handy if temperature drops.
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11
Dip rice paper wrapper into water for several seconds; these soften after moistening.
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12
Remove from water and lay flat on work surface.
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13
Place 2 mint leaves on bottom half of wrapper.
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14
Layer small lettuce leaf, 2 asparagus spears and pieces of cucumber and carrot on top of mint.
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15
Top with 1 tablespoon of the noodles.
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16
Start rolling wrapper up tightly, folding right and left sides in over filling after first roll.
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17
Continue rolling rice paper and pressing in ingredients, keeping edges folded in, until packet is complete.
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18
Repeat procedure with rice papers until you have used up filling.
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19
Cut each roll in half, arrange attractively on platter and pass with Ginger Dipping Sauce.
