Asparagus Rolls

Prepare the rolls. Trim the asparagus and peel the stem so you're left with spears of about 5" - 7". Steam or blanch spears for a few minutes until somewhat cooked but still firm -- they will undergone secondary cooking later) Arrest cooking by dropping steamed asparagus spears into an ice-water bowl. Set aside. NOTE: working with rice paper: Place rice paper sheet on a working surface (or large flat plate). Brush with water on both sides, make sure you don't break the sheet (they are very brittle when dry).Wait a few minutes until the rice paper sheet absorb the water and become very soft and malleable. When cooked, the rice paper becomes translucent, a magical effect indeed! Do the following with each of the asparagus spears: Dry the spear using paper towel. Wrap a pancetta strip around the spear, leaving the flower unwrapped. Wrap the spear with a piece of rice paper. Try to keep it to one layer. Seal the seam with a bit of the egg wash. Leave the flower end of the asparagus spear unwrapped so it peeks out of the wrapper. Set aside on aluminum foil covered with damp cloth so the rice paper doesn't dry up. You may sprinkle a little water on top -- don't wet it too much. Make the sauce. In a small bowl mix a couple of tbsp. of the tamari, a half teaspoon of the hot mustard and a half teaspoon of the wasabi. Add a couple of drops of the sesame oil and whisk together. Whisk in a couple of tbsp. of cream. Bring to smooth texture. Mince the green part of a scallion (not too much of it!!) and stir it in. Adjust and balance for taste by adding any of the above ingredients. in small quantities while stirring. Cook the rolls. In a large skillet heat the vegetable oil. Make sure that you have about 1/2 inch of depth -- this is somewhere between sauteing and deep-frying. Add a couple of drops of the dark sesame oil. Saute rolls on all sides until crispy and lightly golden. Don't let the rolls become too browned!! Remove from skillet and place on paper towel to absorb fat. When correctly cooked, you could pick up a roll from either end and it will stay stiff (it won't go limp on you). The texture of the outside skin of the roll is very crispy. Serve. In the center of the large serving plate place the small sauce bowl. Toss together the shredded red and green cabbage and arrange around the sauce bowl. Arrange the spears around the sauce bowl, on top of the cabbage, as if they are the spokes of a wheel. Serve while still warm!! Accompany by either German Spatlese or a California late harvest reisling well chilled