Prepare filling: Blanche asparagus in boiling salted water until tender to the bite, 3 to 5 minutes. Peel and julienne mango or papaya and ginger. Julienne bell pepper. Set aside with remaining filling ingredients.

To assemble, fill a large bowl with hot water. Working with one wrapper at a time, slip rice paper wrapper into water until pliable, about 1 minute. Place wrapper on cutting board. In the center, put 3 to 4 asparagus spears with the tips coming off the end of the wrapper slightly, 3 to 4 mango or papaya slices, 3-4 pepper slices, 3 tablespoons sprouts, 2 tablespoons herbs, sprinkling of ginger and peanuts. Roll the wrapper from the bottom up, tightly. Leaving the ends open.

Set aside and cover with a damp towel. Finish with remaining wrappers.

When ready to serve, slice wrappers into 3 segments each and stand upright on a serving platter. Mix chili sauce and limejuice together. Serve along side the rolls as a dipping sauce.
Makes 18 to 24 slices

* Found in the import section of your market or an Asian market.