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