Thai Crab Rolls

Name: Thai Crab Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: Thai, Asian
Ingredients: 1 birds eye chile, seeded and minced; 15 butter lettuce leaves, rinsed; 454 grams crabmeat, drained and flaked; 1 egg yolk, beaten; 1 clove garlic; 1 Tbsp mayonnaise; 59 milliliters rice vinegar; 2 pinches salt; 1 teaspoon soy sauce; 340 grams package spring roll wrappers; 1 Tbsp tamarind paste; 237 milliliters vegetable oil for deep-frying; 2 Tbsps white sugar

The recipe Thai Crab Rolls is ready in approximately 30 minutes and is definitely a tremendous gluten free, dairy free, and pescatarian option for lovers of Asian food. This recipe serves 18. One portion of this dish contains approximately 7g of protein, 3g of fat, and a total of 105 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have soy sauce, butter lettuce leaves, vegetable oil, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Tamarind Paste

Chili Pepper

Mayonnaise

Crabmeat

Roll

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Egg Yolk

Chips

Roll

Roll up the filling tightly towards the remaining point. Seal the point with a little more egg if necessary. Repeat with remaining wrappers.

Ingredients you will need

Roll

Egg

Add enough oil to a heavy skillet to cover the rolls about half way.

Ingredients you will need

Roll

Cooking Oil

Equipment you will use

Frying Pan

Heat over medium-high heat until oil is sizzling hot. Fry rolls a few at a time for 45 to 50 seconds, until golden.

Ingredients you will need

Roll

Cooking Oil

Remove to paper towels to drain.

Equipment you will use

Paper Towels

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.

Ingredients you will need

Dipping Sauce

Whole Garlic Cloves

Rice Vinegar

Soy Sauce

Sugar

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Lettuce Leaf

Dip

Roll

Crab

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bird's eye chile, seeded and minced 15

butter lettuce leaves, rinsed 454grams

crabmeat, drained and flaked 1

egg yolk, beaten 1clove

garlic 1Tbsp

mayonnaise 59milliliters

rice vinegar 2pinches

salt 1teaspoon

soy sauce 340grams

package spring roll wrappers 1Tbsp

tamarind paste 237milliliters

vegetable oil for deep-frying 2Tbsps

white sugar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.