Vietnamese Soft Rolls with Crab |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 8 |
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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 . 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 |
Directions:
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.
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