Lumpia Crab Asparagus

New variation of a typical Vietnamese spring rolls contains a vegetable. Because everything is fresh, you can eat as a serving appetizers without fear of excess calories. To be even more delicious, dipped in Nuoc Cham tasty spicy, before eating it.

Ingredients:
12 asparagus spears
6 sheets of spring roll skin Vietnam (banh trang)
150 g of water lettuce, washed,
150 g drained crab meat stew / canned
drain

Nuoc Cham:
3 pieces of red pepper curls
Thinly sliced ​​3 cloves garlic
Finely chopped 60 g sugar
3 tablespoons lime juice
Cook 1 tablespoon vinegar
3 tablespoons fish sauce
125 ml of water
1/2 tsp salt

How to make:

• Clean the asparagus, discard the tough bottom.
• Boil briefly in boiling water until wilted.
• Flush with cold water, drain.
• Take a piece of spring roll skin, drizzle with cold boiled water until slightly soft spring roll skin.
• Arrange watercress on one side of the spring roll skin.
• Top with asparagus and crab meat.
• Roll and fold the sides up to a solid and neat.
• Cut it in half.
• Serve with Nuoc Cham.
• Nuoc Cham: Stir all ingredients until sugar is dissolved and well blended.

For 6 pieces