Description
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.
Ingredients
- 1 pound crabmeat, drained and flaked
- 1 tablespoon mayonnaise
- 1 tablespoon tamarind paste
- 1 bird’s eye chile, seeded and minced
- 2 pinches salt
- 1 (12 ounce) package spring roll wrappers
- 1 egg yolk, beaten
- 1 cup vegetable oil for deep-frying
- ΒΌ cup rice vinegar
- 1 teaspoon soy sauce
- 1 clove garlic
- 2 tablespoons white sugar
- 15 butter lettuce leaves, rinsed
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 18