Heat sesame oil in sauté pan over medium-high heat. Sauté green onions, garlic and red chili, about 2 minutes or until tender. Add shrimp and banana slices, cook 4 minutes or until shrimp turns pink. Remove and set aside.
Toss spring mix and asparagus with Sesame-Ginger Vinaigrette, set aside.
Place crepes on four serving plates. Position the spring mix and asparagus over half the crepe. Arrange the shrimp-banana mixture on top and fold over the crepe. Serve immediately.
Sesame Ginger Vinaigrette
Whisk together rice vinegar, water, and miso paste until blended.
Stir in ginger, soy sauce, honey, canola oil, and sesame oil.
Refrigerate until ready to use. Makes about 1/2 cup