Soft Rolls with Crab

Vietnamese Soft Rolls with Crab Recipe

Region / culture: Vietnam | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Soft rolls with crab are a delicious and refreshing dish that is perfect for a light lunch or appetizer. These rolls are filled with cooked crabmeat, fresh asparagus, and a variety of vegetables, herbs, and spices, all wrapped in a delicate rice paper sheet. They are typically served with hoisin dipping sauce and/or nuoc cham dipping sauce for added flavor.

History

Soft rolls with crab are a popular dish in Vietnamese cuisine, known as "Goi Cuon" or fresh spring rolls. They are believed to have originated in Vietnam and have since become a favorite dish in many parts of the world. These rolls are often enjoyed during the warmer months as a light and healthy meal option.

Ingredients

1 lb (454 g) cooked crabmeat
1 lb (454 g) fresh asparagus
1 tbsp cooking oil
0.25 cup water
1 head of lettuce
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

How to prepare

Heat 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 should be chilled and asparagus should be cooled down to room temperature before 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 until it becomes pliable. Remove from water and blot on paper towel.
To build the roll, place a lettuce leaf on softened rice paper, leaving margins on all sides (except the top).
Top the 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 the bottom edge of the rice paper up over the filling, then wrap the right side over the filling and roll up tightly into a bundle.
Place the roll on a serving platter covered with a damp paper towel while preparing the remaining rolls.
Serve immediately with dipping sauces and hot chili paste (sambal oelek), if desired.

Variations

Substitute cooked shrimp or tofu for the crabmeat for a different flavor.
Add sliced avocado or mango for a creamy and sweet twist.
Use different herbs such as mint or Thai basil for a unique flavor profile.

Cooking Tips & Tricks

Make sure to chill the crabmeat and allow the asparagus to cool down to room temperature before building the rolls.

- Dip the rice paper sheets in warm water just until they become pliable, then blot them on a paper towel to remove excess water.

- Be sure to leave margins on all sides of the rice paper except the top when placing the lettuce leaf and filling to make it easier to roll up tightly.

- Serve the rolls immediately after preparing them to ensure they are fresh and flavorful.

Serving Suggestions

Soft rolls with crab can be served as a light lunch, appetizer, or snack. They pair well with a side of hot chili paste (sambal oelek) for added heat.

Cooking Techniques

Soft rolls with crab require minimal cooking, as the crabmeat is already cooked and the asparagus is quickly sautéed. The key is in the assembly and rolling of the ingredients to create a tight and neat roll.

Ingredient Substitutions

Use cooked shrimp, tofu, or chicken instead of crabmeat.

- Substitute other vegetables such as cucumber, bell peppers, or avocado for the asparagus.

- Use different herbs such as mint, Thai basil, or parsley in place of basil and cilantro.

Make Ahead Tips

Soft rolls with crab are best served fresh, but you can prepare the ingredients ahead of time and assemble the rolls just before serving. Keep the assembled rolls covered with a damp paper towel to prevent them from drying out.

Presentation Ideas

Arrange the soft rolls with crab on a platter garnished with fresh herbs and a side of dipping sauces for an attractive presentation. Serve them with a wedge of lime for squeezing over the rolls before eating.

Pairing Recommendations

Soft rolls with crab pair well with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio. They also go well with a cold beer or a refreshing iced tea.

Storage and Reheating Instructions

Soft rolls with crab are best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. To reheat, gently steam the rolls for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of soft rolls with crab contains approximately 200 calories.

Carbohydrates

Each serving of soft rolls with crab contains approximately 20 grams of carbohydrates.

Fats

Each serving of soft rolls with crab contains approximately 5 grams of fats.

Proteins

Each serving of soft rolls with crab contains approximately 15 grams of proteins.

Vitamins and minerals

Soft rolls with crab are a good source of vitamins and minerals, including vitamin A, vitamin C, vitamin K, folate, and potassium.

Alergens

Soft rolls with crab contain shellfish (crab) and may also contain gluten if hoisin dipping sauce is used.

Summary

Soft rolls with crab are a nutritious and delicious dish that is low in calories and high in proteins. They are a good source of vitamins and minerals, making them a healthy meal option.

Summary

Soft rolls with crab are a delicious and healthy dish that is perfect for a light meal or appetizer. They are easy to make and can be customized with different fillings and dipping sauces to suit your taste preferences. Enjoy these rolls as a refreshing and satisfying dish any time of the year.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Soft Rolls with Crab. It was a warm summer day, and I was visiting my dear friend Eleanor in her cozy little cottage by the sea. Eleanor was known for her incredible cooking skills, and I was always eager to learn new recipes from her.

As soon as I walked into her kitchen, I was greeted by the most amazing aroma. Eleanor was busy kneading dough and preparing the filling for her famous Soft Rolls with Crab. The sight of the golden brown rolls filled with succulent crab meat made my mouth water.

Curious and eager to learn, I asked Eleanor where she had learned to make such delicious rolls. She smiled and told me that the recipe had been passed down to her by her own grandmother, who had learned it from a dear friend many years ago.

Intrigued, I asked Eleanor if she would be willing to teach me how to make the Soft Rolls with Crab. She happily agreed and guided me through each step of the recipe, sharing tips and tricks along the way.

The first step was to prepare the dough for the rolls. Eleanor showed me how to mix flour, yeast, sugar, and salt in a bowl, and then slowly add warm water and butter to form a soft and elastic dough. She taught me how to knead the dough until it was smooth and silky, explaining that this was the key to soft and fluffy rolls.

While the dough was rising, Eleanor showed me how to prepare the filling for the rolls. She sautéed onions, garlic, and red pepper in butter until they were soft and fragrant, and then added fresh crab meat, cream cheese, and seasonings to create a rich and flavorful mixture.

Once the dough had doubled in size, Eleanor taught me how to punch it down and divide it into small balls. She showed me how to flatten each ball into a circle, spoon a generous amount of the crab filling onto the center, and then fold the edges of the dough over the filling to create a sealed roll.

As we worked together to shape the rolls, Eleanor shared stories of her grandmother and the memories they had shared in the kitchen. She told me how her grandmother had always believed that cooking was a way to show love and care for others, and that each recipe held a special place in her heart.

After shaping the rolls, we set them aside to rise once more before baking. While we waited, Eleanor brewed a pot of tea and we sat at her kitchen table, chatting and reminiscing about our own grandmothers and the recipes they had passed down to us.

Finally, the rolls were ready to be baked. As they filled the kitchen with their irresistible aroma, Eleanor and I eagerly awaited the moment when we could taste the fruits of our labor.

When the rolls were golden brown and piping hot, we pulled them out of the oven and set them on a platter to cool. The smell of warm bread and savory crab filled the air, and my stomach growled in anticipation.

Eleanor and I each took a roll and bit into it, savoring the delicate flavors of the soft dough and the rich crab filling. It was a moment of pure bliss, and I felt grateful to have learned such a wonderful recipe from my dear friend.

As we sat together, enjoying our rolls and sipping tea, I knew that this recipe would become a cherished tradition in my own family. And I felt a deep sense of gratitude for the gift of cooking, passed down through generations and shared with love and joy.