“A Thai spring roll featuring a tangy dipping sauce.”
Serving: 18 | Prep: 20m | Ready in: 30m
• 1 lb. crabmeat, drained and flaked
• 1 tbsp. mayonnaise
• 1 tbsp. tamarind paste
• 1 bird’s eye chile, seeded and minced
• 2 pinches salt
• 1 (12 oz.) package spring roll wrappers
• 1 egg yolk, beaten
• 1 cup vegetable oil for deep-frying
• 1/4 cup rice vinegar
• 1 tsp. soy sauce
• 1 clove garlic
• 2 tbsps. white sugar
• 15 butter lettuce leaves, rinsed
• Mix salt, chile pepper, tamarind paste, mayonnaise and crabmeat in a
medium bowl. Put 2 tbsp. of the mixture in the middle of a spring roll square.
Fold a corner up past the filling. Press it to seal. Brush egg yolk on the roll’s
open section to seal and make it crisp. Fold 2 corners on either side of folded
corner to the middle. Tightly roll up the filling to the remaining point. Seal
point with a bit more egg if needed. Repeat process with the remaining
• In a heavy skillet, add the right amount of oil to cover rolls halfway. Heat
on medium-high heat until oil becomes sizzling hot. Fry rolls for 45-50
seconds, several at a time, until golden. Drain on paper towels.
• Dipping sauce: in a food processor/blender, process sugar, garlic clove, soy
sauce and rice vinegar until smooth.
• Line lettuce leaves on a serving platter. Put dipping sauce in a small bowl
then place it in the middle of the platter. Put crab rolls over lettuce leaves
around the dip. Serve.
Nutrition Information
• Calories: 108 calories;
• Total Carbohydrate: 13.1 g
• Cholesterol: 36 mg
• Total Fat: 2.7 g
• Protein: 7.4 g
• Sodium: 213 mg