Glass noodle rolls with Asparagus,avocado

HOW TO MAKE

1.soak the water dipped noodles as per the packet instruction.

2.Boil water in a small saucepan with 1tsp salt. cut the woody ends off the asparagus stalks.
blanch it in the boiling water for 2-3 minute(depend on thickness) and transfer it
to a bowl of iced water for 2 minutes. drain and set inside.

3. halve and Stone the avocado. cut into thin slices, lengthwise. squeeze juice of half
a lemon on these to prevent browning and set aside.

4.peel the carrot and cut into matchsticks about 3 inches ling and 1/4 inch thick.

5. For dipping Sauce, whisk together sesame and extra virgin olive oils,vinegar,lemon and orange juices together
.take the orange zest, ginger, garlic, spring onion greens in your hand and give them a
good squeeze to bruise them and squeeze out the juice and oils directly over the mixing bowl.

6.Drain the noodles and place them on a flat surface. divide the stands into 12 portions.

7.For a role take 1 stick each of carrot, avocado and asparagus and 1 of the divided portion
of noodles. Align the top of the veggies and holding the stick in one hand, wrapping the noodles around the center of the bunch leaving the top half exposed. Using a knife, neaten and align the veggie bottoms and cut off any strands.repeat till you have 12 and arrange on a serving plate.

8. Before serving carefully spoon about 1/2 tsp of the solids from the dipping sauce( ginger, garlic, zest, onion greens) on top
of the dipping sauce in a small serving bowl on on side.

9. sprinkle the boiled quinoa and toasted sesame over the rolls as garnish and serve.