Vietnamese Soft Rolls with Crab

READY IN: 53mins




  • 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.