1. For the asparagus, trim the stalk and peel the spears, rinse and boil in water for 3 minutes until firm but tender. Drain and rinse in cold water. Drain again on kitchen paper. When drained slice diagonally into 3cm lengths.
2. For the noodles place in boiling water, turn off the heat and soak for 10 minutes. Drain and rinse in cold water. Place in a bowl with a little sesame oil and mix.
3. For the bean sprouts, mange tout and Chinese lettuce par boil each separately in a large pan of boiling water for 1 minute each (use the same water). Rinse each in cold water and drain. Chop the mange tout and into small pieces, and the Chinese lettuce into strips.
4. For the carrot, wash and peel, then use a Julienne peeler to make Julienne strips. For the chilli, cut in half lengthwise, remove the seeds and pith and slice across the chilli into thin short strips. Chop the chives.
5. Mix the dressing ingredients in a bowl, ensuring the sugar is dissolved. Place all the salad ingredients in a large bowl and mix in the dressing. Toss and stir well for a minute and then put all the salad into a strainer to drain.
6. Use a dinner plate to wrap the rolls. Place each dry wrap into warm water for 5 seconds and then place on the plate. There is a ‘knack’ to rolling these rolls and you may need to use a couple of wraps to practice. You will notice the rice papers quickly transform from being stiff at about 5 seconds to being gloopy at about 10 seconds. The paper is best transferred just before it turns to gloop and still has a little stiffness. There should be enough water on the plate to allow the paper lifted but not enough to make things too wet. Place a large heaped spoon of salad onto the paper in the middle toward the edge nearest you. Fold the bottom over and pull back to make a tight pack, roll it over half a turn and pull in the sides perpendicular to the roll, then continue rolling to seal. Transfer to another (wet) plate, and repeat for the remaining salad.
7. Serve with the dipping sauces.