Rice has many benefits for the body: it contains antioxidants, compounds that reduce the damage caused by free radicals in the body. Free radicals are highly reactive molecules that are thought to be involved in the onset of cardiovascular disease and other age-related illnesses. Rich in fiber, it also helps to regulate the body's digestive system.
For pregnant or breastfeeding women, asparagus is an excellent source of vitamins B9 and K. It is rich in dietary fiber and contributes to digestive well-being. In particular, it promotes drainage and kidney elimination.
For spring rolls
(for approx. 10 rolls)
- 10 rice cakes
- 150 g rice vermicelli
- 30 mini asparagus spears
- 1 zucchini
- 2 lawyers
- Mint and coriander leaves
- Lettuce leaves
For the sauce
- 200 g diced mango
- 2 tablespoons lemon juice
- 2 tablespoons white miso
- 2 teaspoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon sesame oil
- 2 teaspoons grated ginger
Preparing the vermicelli, asparagus and zucchinis
Bring a pan of water to the boil. Add the rice vermicelli, cover and leave off the heat for 4 minutes. Untie the vermicelli with a fork, then rinse with cold water and drain.
Steam asparagus for 4 to 6 minutes, depending on diameter. Immediately plunge them into ice-cold water to stop the cooking process and preserve their color.
Rinse the zucchini and cut into 8cm sticks.
Peel and slice avocados lengthwise.
Thin out the mint and coriander.
Preparing the spring rolls
Soak the rice cakes in lukewarm water until soft. Drain and lay flat on a cloth, or on rice-cake drying racks if you have them. Place a lettuce leaf, mint, coriander, three zucchini sticks, three slices of avocado, three mini asparagus spears and rice vermicelli on the bottom third of the rice cake. Roll up tightly over the filling, fold the edges inwards and finish rolling.
Preparing the sauce
For the sauce, blend all the ingredients together in a blender. Adjust the seasoning and texture to suit your taste.
Dip your spring rolls in the sauce and enjoy!