Moderately spiced crab meat rolled into Thai spring roll sheets before quickly 'pan' deep-fried and dipped into a magical, tangy dipping sauce! Arrange on lettuce leaves with the dip in the center for a stunning presentation.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. Spoon about 2 tablespoons of the mixture onto the center of a spring roll square. Fold one corner up just past the filling, and press to seal. Brush the open section of the roll with egg yolk. This does not just seal the roll, it also crisps it. Fold the two corners on either side of the folded corner towards the center. Roll up the filling tightly towards the remaining point. Seal the point with a little more egg if necessary. Repeat with remaining wrappers.

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  • Add enough oil to a heavy skillet to cover the rolls about half way. Heat over medium-high heat until oil is sizzling hot. Fry rolls a few at a time for 45 to 50 seconds, until golden. Remove to paper towels to drain.

  • To make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. Process until smooth.

  • To serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. Arrange crab rolls on top of lettuce leaves around the dip.

Nutrition Facts

108 calories; 2.7 g total fat; 36 mg cholesterol; 213 mg sodium. 13.1 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/11/2008
EXCELLENT EXCELLENT EXCELLENT! It is so easy to make that I had to check twice to see if I am missing something. The process of mixing everything and wrapping it up in the spring roll wrappers took roughly 15 mins and then 5 mins to fry the batch. The result was that the rolls were bursting with flavour. I did make some changes to it though. Due to the fact that I live in Japan and some ingredients are hard to find ( tamarind paste ) I simply added a thick red thai curry paste ( tsp. ) to the mixture. Japan has a great abundance of seafood so the best crab is easy to find...most Japanese supermarkets usually steam the leftover live crabs if no one buys them throughout the day. The flesh is removed from the shell and then presented in a nice tray for people to buy at the equivalent of 5 Canadian dollars. Awesome recipe! Will be making it again...and this time I will try to find kaffir leaves to make a kaffir-lime sauce to accompany it. Read More
(16)

Most helpful critical review

Rating: 1 stars
08/26/2014
The tamarind/sugar proportions do not permit the flavor of the crab to reach the palate. Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/11/2008
EXCELLENT EXCELLENT EXCELLENT! It is so easy to make that I had to check twice to see if I am missing something. The process of mixing everything and wrapping it up in the spring roll wrappers took roughly 15 mins and then 5 mins to fry the batch. The result was that the rolls were bursting with flavour. I did make some changes to it though. Due to the fact that I live in Japan and some ingredients are hard to find ( tamarind paste ) I simply added a thick red thai curry paste ( tsp. ) to the mixture. Japan has a great abundance of seafood so the best crab is easy to find...most Japanese supermarkets usually steam the leftover live crabs if no one buys them throughout the day. The flesh is removed from the shell and then presented in a nice tray for people to buy at the equivalent of 5 Canadian dollars. Awesome recipe! Will be making it again...and this time I will try to find kaffir leaves to make a kaffir-lime sauce to accompany it. Read More
(16)
Rating: 5 stars
01/11/2008
EXCELLENT EXCELLENT EXCELLENT! It is so easy to make that I had to check twice to see if I am missing something. The process of mixing everything and wrapping it up in the spring roll wrappers took roughly 15 mins and then 5 mins to fry the batch. The result was that the rolls were bursting with flavour. I did make some changes to it though. Due to the fact that I live in Japan and some ingredients are hard to find ( tamarind paste ) I simply added a thick red thai curry paste ( tsp. ) to the mixture. Japan has a great abundance of seafood so the best crab is easy to find...most Japanese supermarkets usually steam the leftover live crabs if no one buys them throughout the day. The flesh is removed from the shell and then presented in a nice tray for people to buy at the equivalent of 5 Canadian dollars. Awesome recipe! Will be making it again...and this time I will try to find kaffir leaves to make a kaffir-lime sauce to accompany it. Read More
(16)
Rating: 5 stars
01/01/2007
The best! thank you so much for sharing this recipe! Read More
(7)
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Rating: 4 stars
01/05/2010
This is such a great party appetizer side dish or main dish item. I am definitely keeping this in my recipe books bc it is so easy to whip up. Some of the changes I added are: 1) If fresh crab is too expensive or unavailable canned crab mixed with shredded " imitation " crab ( usually made of fish ) can be used. However it is better to use fresh crab. 2) I added some finely minced green onions to add some more flavour and variation to the colour of the mix. 3) For a different twist you can add cayenne pepper ( to make it spicy and biting ).....or in my case a teaspoon of Thai red curry paste for a very authentic taste. If you do add Thai red curry paste it would be wonderful to also add some minced fresh basil leaves to the mix. Read More
(7)
Rating: 5 stars
05/08/2007
The kids loved these I reduced the recipe but I should of made more! Read More
(4)
Rating: 1 stars
10/02/2013
We just did not care for this recipe. Spring roll wrappers were too thing for the filling; an egg roll wrapper may have worked better. The filling is too intense with solid crab. Could have used infusion of veggies such as cabbage or carrots and the like. Read More
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Rating: 4 stars
08/29/2012
These were very good I also served these on the lettuce leaves with some cilantro and Thai sweet basil Read More
Rating: 1 stars
08/26/2014
The tamarind/sugar proportions do not permit the flavor of the crab to reach the palate. Read More