Soft Rolls with Crab

Description
Makes 16 soft rolls.

Ingredients

 * 1 lb cooked crabmeat
 * 1 lb fresh asparagus
 * 1 tablespoon cooking oil
 * ¼ cup water
 * 1 headlettuce
 * 1 cup alfalfa sprouts
 * 1 cup shredded carrots
 * 1 cup fresh basil
 * 1 cup fresh cilantro
 * rice paper sheets (Banh Trang)
 * Hoisin Dipping Sauce and/or Nuoc Cham Dipping Sauce

Directions

 * 1) Heat oil in a large skillet, add asparagus and cook for one minute.
 * 2) Add water and cook, covered, for three minutes more; remove from heat.
 * 3) Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls.
 * 4) Fill a large bowl with warm water (deep enough to submerge a rice paper).
 * 5) Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling.
 * 6) To build roll, on softened rice paper, place a lettuce leaf leaving margins on all sides (except top is ok).
 * 7) 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.
 * 8) Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle.
 * 9) Place on serving platter covered with a damp paper towel while preparing remaining rolls.
 * 10) Serve at once with dipping sauces and hot chile paste (sambal oelek), if desired.