Thai Crab Rolls

Thai Crab Rolls

7
CHEFSANTA 0

"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

30 m servings 109 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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 wrapp...

Most helpful critical review

The tamarind/sugar proportions do not permit the flavor of the crab to reach the palate.

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 wrapp...

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 cr...

The best! thank you so much for sharing this recipe!

The kids loved these, I reduced the recipe but I should of made more!

The tamarind/sugar proportions do not permit the flavor of the crab to reach the palate.

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 u...

These were very good, I also served these on the lettuce leaves with some cilantro and Thai sweet basil