Spring rolls with avocado and vegetables

Peel the asparagus from the tough outer skin at the base using a peeler, blanch for 1 minute in boiling water, then plunge into ice water to stop cooking. Cut the asparagus, cucumber, daikon, and avocado into thin strips. Slice the red radish into thin rings.

Dip the rice paper in warm water. Place it on the work surface. Layer iceberg lettuce, radish, shiso leaves, daikon, avocado, asparagus, cucumber, salad mix, and pickled ginger on it.

Tightly wrap the filling in a roll; you can fold the edges of the paper to completely cover the filling, but this is not necessary. Do the same with the remaining ingredients. Serve with ponzu sauce.