To make the filling: Steam the vegetables for 5 minutes, or until tender crisp.

While still warm, toss through the marinade.

Soak the fine noodles in boiling water for 10 minutes or until soft.

Drain very well then mix with the marinated vegetables. Add the salad onion.
 

To assemble: Soak the rice-paper wrappers in a shallow dish of hot water until soft. Place on a clean tea towel and pile a few herbs in the middle.

Add a generous spoonful of the filling, before folding over the sides and rolling up.

Chill or keep moist with crumpled damp greaseproof paper until ready to serve.

Sprinkle the peanut sauce with the chopped peanuts and serve on the side for dipping – if it seems too thick, thin it down with a little more tea.
 

Cook's note: If asparagus are out of season, use fresh, young green beans instead.

For a twist… Leave out the rice noodles and, instead, add cubes of tofu to the filling before serving hot over Chinese noodles.