Crab Spring Rolls

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

8 oz. picked crab, like lump or peeky-toe
2 tbsp. mayonnaise
1/2 sm. chili, finely minced
Salt to taste
2 egg yolks
8 wonton wrappers (8-inch square)
Oil for frying
8 leaves Boston lettuce
16 cilantro leaves
16 mint leaves

INSTRUCTIONS

Combine crab, mayonnaise, chili and salt. Stir gently; let some crab lumps remain. Beat the egg yolks in a small bowl. Place a 3-inch portion of crab across the center of each of the wrappers. Fold over two sides of the wrapper so that they meet in the middle, then brush with a bit of the beaten yolk. Roll tightly and set aside, uncovered (rolls can be refrigerated for as long as a day before frying).

Place at least an inch of oil in a saucepan or deep fryer; heat to approximately 365°F. Fry the spring rolls in two batches until they are lightly browned, just a minute or two.

To serve, wrap each roll in a lettuce leaf with some cilantro and mint, and accompany with tamarind ketchup.

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Tagged: asian, springrolls add tags

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