Vietnamese Soft Rolls with Crab

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".

• Ready In: 53 mins
• Yields: 16 soft rolls

Ingredients

• 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

Directions

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