Prep 45 mins
Cook 8 mins
A very refreshing roll, much like an updated goi cuon, with a choice of two Asian dipping sauces. Served as an appetizer, these rolls make 16, but as a part of a main course, these serve 4 as part of an Asian meal. The rice papers used in this recipe may be found at high end grocers or Oriental markets and are called "Banh Trang".
- 1 lb cooked crabmeat (imitation crab may also be used)
- 1 lb fresh asparagus, ends snapped,woody stems trimmed
- 1 tablespoon cooking oil
- 1⁄4 cup water
- 1 head red leaf lettuce
- 1 cup alfalfa sprout
- 1 cup shredded carrot
- 1 cup fresh basil leaf
- 1 cup fresh cilantro stem
- 1 package rice paper sheet (banh trang)
- paper towels
For the Hoisin Dipping Sauce
- 1⁄2 cup hoisin sauce
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- sesame oil, few drops
- 1 tablespoon chopped peanuts
For the Nuoc Cham Dipping Sauce
- 1⁄2 cup water
- 1⁄4 cup fish sauce (nam pla)
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 lime, juice of
- Mix together ingredients for the nuoc cham sauce in a small bowl and set aside.
- Mix together all ingredients for Hoisin dipping sauce EXCEPT chopped peanuts in a small saucepan.
- Bring mixture to a boil; then reduce heat and simmer for five minutes.
- Cool Hoisin dipping sauce to room temperature, garnish with chopped peanuts, and set aside.
- Het oil in a large skillet, add asparagus and cook for one minute.
- Add water and cook, covered, for three minutes more; remove from heat.
- Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls.
- Fill a large bowl with warm water (deep enough to submerge a rice paper).
- Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling.
- To build roll, on softened rice paper, place a lettuce leaf with margins on all sides (except top is ok).
- Top lettuce with one ounce of crab, one piece of asparagus, a couple of pinches of alfalfa sprouts and shredded carrots, a fresh basil leaf, and a couple of cilantro sprigs.
- Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle.
- Place on serving platter covered with a damp paper towel while preparing remaining rolls.
- Serve at once with dipping sauces and hot chile paste (sambal oelek), if desired.
Exceptional recipe - I served this recipe as an appetizer. Your instructions are so clear even a first time user of rice paper would be able to follow (I have usedrice paper often but I remember the first time). The hoisin sauce is flavorful yet not too spicy - I put in the peanuts just before serving so there was an extra crunch in the sauce. The Nuoc Cham Dipping sauce is excellent (I upped the cayenne a notch or two) the lime is just right in balancing the fish sauce and garlic. I made sure that the asparagus was still crunchy and left the head poking out of the wrap resting on the red lettuce. This time I used the larger size rice paper (about 9") but I also have some 6" which I would use next time for a smaller appetizer roll. This is a refreshing tasty recipe that is perfect for a luncheon side dish or as the salad dish, an appetizer or as a course in an Asian meal. Very nice combination Thanks Sue for a recipe that will be a favorite of mine (last sentence edited 29 Jan 04)
This is fabulous -- a sure-to-be staple during the summer months. Lump crab meat just happened to be on sale this week, but have also made with leftover chicken and turkey. I like the Nuoc Cham sauce over the hosion-based sauce -- and shredded the carrots directly into the sauce. I have also substituted sliced cucumber in place of the asparagus.
I totally love the Hoisin dipping sauce. I didnt have all the ingredients needed for this recipe. A little veggie monster raided my fridge and ate most of my veggies up. I did have thai basil, bean sprouts,spinich and some left over fried salmon. Oh my goodness was this amazing. I could only imagin how much better it would have tasted with all the veggies.YUM-O!!! The hoisin sause gave it that extra umph.I have never used rice paper before and it was a little tricky to work with.I am sure that practice makes perfect and in this case i have no problem with more practice.I havent tried the Nuoc Cham dipping sauce yet, but I cant wait to try it out.I have had fish sauce one other time and I enjoyed the flavor that it gave to the food. Thanks for sharing.