Vietnamese Soft Rolls With Crab

• 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

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.

crabmeat, fresh asparagus, cooking oil, water, red leaf, alfalfa sprout, carrot, fresh basil leaf, fresh cilantro stem, rice paper, paper, dipping sauce, hoisin sauce, garlic, soy sauce, sugar, sesame oil, peanuts, dipping sauce, water, fish sauce, sugar, clove garlic, cayenne pepper, lime

Taken from www.food.com/recipe/vietnamese-soft-rolls-with-crab-64698 (may not work)