Prep the quick pickled carrot by cutting very thin matchsticks of the carrot, placing with the hit vinegar, water and ginger, and allowing to sit for an hour.

Stir together hoisin sauce and set aside.

Stir together nuoc cham and set aside.

Trim asparagus, cut in half and place in a small skillet with a little water. Bring to a boil, simmer three minutes, then drain and cool; set aside.

Cut scallion into thin shreds and set aside.

Cut crab into 8 portions and set aside.

Have small piles of baby lettuce and fresh herbs at the ready.

Place paper toweling on a cutting board.

Fill a large enough bowl to hold the rice paper wrappers with some warm water; dip wrappers briefly into warm water (about one minutes or less) then pull out and let the water drip off. Place wet wrapper on paper toweling, pat once, then turn the paper towels over, peppel off and discard.

Place some of each: pickled carrots, crab, asparagus, lettuce and herbs on wrapper; roll up tightly, burrito style and continue with remaining wrappers.

Serve rolls with hoisin and nuoc cham dipping sauces, along with sambal, if you like.