Crab Spring Rolls

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

8 cloves garlic, crushed
1 tsp. coriander seeds, crushed
Oil for frying
3 med. tomatoes, sliced
1/2 cup cold water
1/2 tsp. pepper
1 tsp. salt
3 cups young okra pods
10 white baby onions
1/2 cup lemon juice
1/2 tsp. sugar

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.

CHEF COMMENTS

No comments are available.

Tagged: asian, springrolls add tags

Have you made it? What'd you think?

Log in to review this recipe.