Soft Rolls with Crab

Trim the asparagus by cutting off woody ends, then blanch in boiling salted water for 3 minutes until tender-crisp. Transfer to ice water, drain, and pat dry.

Arrange all components for assembly on a clean work surface: cooked crabmeat, blanched asparagus, lettuce leaves, alfalfa sprouts, shredded carrots, fresh basil, and fresh cilantro. Keep rice paper sheets nearby with a shallow bowl of room-temperature water for softening.

Fill the shallow bowl with water. Dip one rice paper sheet into the water for 2-3 seconds until pliable but still slightly firm. Place it on a damp kitchen towel.

Arrange a lettuce leaf in the center of the rice paper, leaving space at the sides. Layer asparagus spears horizontally across the lettuce.

Add a portion of cooked crabmeat on top of the asparagus, then scatter shredded carrots, alfalfa sprouts, fresh basil, and fresh cilantro over the filling.

Fold the bottom edge of the rice paper over the filling, then fold in both sides and roll tightly away from you, sealing the roll like a burrito. The rice paper will adhere to itself as it dries slightly.

Place the completed roll seam-side down on a serving plate. Repeat with remaining rice paper sheets and ingredients until all rolls are assembled.

Serve the rolls at room temperature with Hoisin Dipping Sauce and/or Nuoc Cham Dipping Sauce on the side for dipping.