Vietnamese Soft Rolls With Crab

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.

* Per serving · 4 servings · Values may vary.