Thai Crab Rolls

Ingredients:

1 pound crabmeat, drained and flaked
1 Tbsp. mayonnaise
1 Tbsp. tamarind paste
1 Thai 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 sauce1 clove garlic
2 Tbsp. white sugar
15 butter lettuce leaves, rinsed

Instructions:

In a medium bowl, combine the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. Spoon about 2 Tbsp. of the crab mixture onto the center of each spring roll square.

Set the wrappers on a diagonal, so that you have a point at the top and one at the bottom. Fold the bottom 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 the remaining wrappers.

Add enough oil to a heavy skillet to cover the rolls about half way. Heat the skillet over medium-high heat until the oil is sizzling hot. Fry the spring rolls a few at a time for 45-50 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 and 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 the crab rolls on top of the lettuce leaves around the dip.

Yields 18 servings.

Recipe by ChefSanta.