Crispy rice paper rolls

Asian salad and dressing

• 1 garlic clove
• 1 tsp caster sugar
• 20 g fish sauce
• ½ fresh long red chilli, trimmed and cut into halves
• 1 lime, juice only
• 6 sprigs fresh coriander, leaves only
• 1 - 2 Lebanese cucumbers, deseeded and cut into pieces (3 cm), to taste

Rice paper rolls

• 2 spring onions/shallots, trimmed and cut into pieces
• ½ fresh long red chilli, trimmed and cut into halves
• 3 cm piece fresh ginger, peeled
• ¼ tsp ground turmeric
• 1 ½ tsp garam masala
• 1 bunch green asparagus, trimmed and cut into pieces (2 cm)
• 350 g firm tofu, cut into pieces (1 cm)
• 2 eggs
• 8 spring roll rice paper wrappers
• 80 g panko breadcrumbs, for coating
• peanut oil (approx. 150 g), for shallow frying
• 40 g roasted salted cashew nuts, roughly chopped to serve
• 1 lime, cut into wedges to serve