Vietnamese Soft Rolls with Crab

Name: Vietnamese Soft Rolls with Crab
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 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; 1/2 cup hoisin sauce; 2 cloves garlic, minced; 3 tablespoons soy sauce; 2 teaspoons sugar; sesame oil, few drops; 1 tablespoon chopped peanuts; 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

Submitted by PalatablePastime

"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"."

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photo by Bergy

Ready In:: 53mins
Ingredients:: 23
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

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.

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Reviews

Exceptional recipe - I served this recipe as an appetizer. Your instructions are so clear even a first time user of rice paper would be able to follow (I have usedrice paper often but I remember the first time). The hoisin sauce is flavorful yet not too spicy - I put in the peanuts just before serving so there was an extra crunch in the sauce. The Nuoc Cham Dipping sauce is excellent (I upped the cayenne a notch or two) the lime is just right in balancing the fish sauce and garlic. I made sure that the asparagus was still crunchy and left the head poking out of the wrap resting on the red lettuce. This time I used the larger size rice paper (about 9") but I also have some 6" which I would use next time for a smaller appetizer roll. This is a refreshing tasty recipe that is perfect for a luncheon side dish or as the salad dish, an appetizer or as a course in an Asian meal. Very nice combination Thanks Sue for a recipe that will be a favorite of mine (last sentence edited 29 Jan 04)

Bergy
This is fabulous -- a sure-to-be staple during the summer months. Lump crab meat just happened to be on sale this week, but have also made with leftover chicken and turkey. I like the Nuoc Cham sauce over the hosion-based sauce -- and shredded the carrots directly into the sauce. I have also substituted sliced cucumber in place of the asparagus.

Aunt Willie
I totally love the Hoisin dipping sauce. I didnt have all the ingredients needed for this recipe. A little veggie monster raided my fridge and ate most of my veggies up. I did have thai basil, bean sprouts,spinich and some left over fried salmon. Oh my goodness was this amazing. I could only imagin how much better it would have tasted with all the veggies.YUM-O!!! The hoisin sause gave it that extra umph.I have never used rice paper before and it was a little tricky to work with.I am sure that practice makes perfect and in this case i have no problem with more practice.I havent tried the Nuoc Cham dipping sauce yet, but I cant wait to try it out.I have had fish sauce one other time and I enjoyed the flavor that it gave to the food. Thanks for sharing.

islandsweetie
Very good!

Happy_Housewife

RECIPE SUBMITTED BY

PalatablePastime

Cincinnati

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com

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