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    You are in: Home / Recipes / Vietnamese Soft Rolls with Crab Recipe
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    Vietnamese Soft Rolls with Crab

    Vietnamese Soft Rolls with Crab. Photo by Bergy

    1/1 Photo of Vietnamese Soft Rolls with Crab

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    45 mins

    8 mins

    Sue Lau's Note:

    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".

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    soft ro ...

    Units: US | Metric

    For the Hoisin Dipping Sauce

    For the Nuoc Cham Dipping Sauce


    1. 1
      Mix together ingredients for the nuoc cham sauce in a small bowl and set aside.
    2. 2
      Mix together all ingredients for Hoisin dipping sauce EXCEPT chopped peanuts in a small saucepan.
    3. 3
      Bring mixture to a boil; then reduce heat and simmer for five minutes.
    4. 4
      Cool Hoisin dipping sauce to room temperature, garnish with chopped peanuts, and set aside.
    5. 5
      Het oil in a large skillet, add asparagus and cook for one minute.
    6. 6
      Add water and cook, covered, for three minutes more; remove from heat.
    7. 7
      Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls.
    8. 8
      Fill a large bowl with warm water (deep enough to submerge a rice paper).
    9. 9
      Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling.
    10. 10
      To build roll, on softened rice paper, place a lettuce leaf with margins on all sides (except top is ok).
    11. 11
      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.
    12. 12
      Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle.
    13. 13
      Place on serving platter covered with a damp paper towel while preparing remaining rolls.
    14. 14
      Serve at once with dipping sauces and hot chile paste (sambal oelek), if desired.

    Ratings & Reviews:

    • on January 29, 2004


      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)

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    • on July 27, 2003


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2008

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Vietnamese Soft Rolls with Crab

    Serving Size: 1 (1969 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 75.0
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.2 g
    Cholesterol 12.1 mg
    Sodium 839.9 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 1.5 g
    Sugars 4.7 g
    Protein 7.2 g

    The following items or measurements are not included:

    rice paper sheets

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