Soft Rolls with Crab

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File:Soft rolls crab.jpg
Soft Rolls with Crab


Makes 16 soft rolls.



  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.