Recipe by CHEFSANTA
"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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crabmeat, drained and flaked
bird's eye chile, seeded and minced
1 (12 ounce) package
spring roll wrappers
egg yolk, beaten
vegetable oil for deep-frying
butter lettuce leaves, rinsed
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.
If you enjoy the delicate sweetness of fresh Dungeness crab, run, don't walk, away from this recipe! The tamarind/sugar proportions do not permit the flavor of the crab to reach the palate. I might as well have used sawdust in place of the crab, whose only purpose seems to have been to bulk up the wrapper filling.
Fortunately I am able to fish for my own crab and go from the crab pot to the cooking pot. If I had paid the market price for crab meat and destroyed the flavor with these ingredients, I would be . . . well . . . crabby.
The best! thank you so much for sharing this recipe!
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.
The kids loved these, I reduced the recipe but I should of made more!
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.
These were very good, I also served these on the lettuce leaves with some cilantro and Thai sweet basil
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Crab Rolls
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 24
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