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Recipe Name: Thai Crab Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 4

Thai dipping sauce:
1 Cup(s) Distilled white vinegar
1/2 Cup(s) Light brown sugar, plus 4
1 1/2 Tablespoon(s) Minced garlic
1 Tablespoon(s) Crushed dried red pepper
1/3 Cup(s) Fish sauce, *see cook's
notes below
Crabmeat filling:
2 Tablespoon(s) Unsalted butter, or olive
1/3 Cup(s) Onion, chopped
1/3 Cup(s) Celery, chopped
1/3 Cup(s) Shredded carrot
3 Fresh shiitake mushroom caps
coarsely chopped
1 Cup(s) Lump crabmeat, fresh or
drained canned well
picked over
notes or salt to taste
Freshly ground black pepper
to taste
10 Spring roll wrappers, 8
inch square
1 Tablespoon(s) All-purpose flour, mixed
with 1 tablespoon cold
water to form a paste
Vegetable oil, for deep
PREPARE THE SAUCE: Combine the vinegar and sugar in a small saucepan
andbring the mixture to a boil over moderate heat. Boil just until
thesugar is dissolved. Transfer the liquid to a small bowl. Add the
garlic,pepper, and fish sauce. Set aside. MAKE THE FILLING: Melt the
butter ina skillet over moderate heat. Add the garlic and onion and
cook untilthe onion is translucent, about 2 minutes. Add the celery,
carrot andmushrooms, and saute until the vegetables are soft but not
browned,about 2 minutes. Add the crabmeat, fish sauce and black pepper
and tosswell. Transfer the filling to a bowl and cool completely.
ASSEMBLE THEROLLS: Stack the spring roll wrappers. Using a sharp knife
or scissors,cut the stacked wrappers in half along the diagonal. Work
with onetriangle at a time, keeping the remaining wrappers covered with
a dampkitchen towel to prevent drying. Place a triangle smooth side
down on awork surface, with the long edge nearest you. Lightly brush
the sheetwith the flour paste. Place 2 heaping teaspoons of the filling
along thelower edge of the wrapper, [then fold in points at the side
overfilling] and then roll up from the bottom to enclose the filling.
Placethe roll seam side down on a large plate and keep covered with a
damptowel while you fill and roll the remaining triangles. Preheat the
ovento 250F. Line a baking sheet with paper towels. COOK THE ROLLS:
Heat 2inches of oil in a wok or deep heavy skillet to 350F. Gently add
therolls in batches and cook, turning occasionally, until golden
brown,about 2 minutes. Remove with a slotted spoon to a sieve set over
a largebowl to drain. Transfer the rolls to the baking sheet and keep
warm inthe oven while you cook the remaining rolls. Serve the rolls
with thedipping sauce. VARIATION: Crabmeat Triangles: Cut each spring
rollwrapper into 3 strips. Place 2 teaspoons of the filling on a
bottomcorner of each strip and fold up and over flag-style to form
triangles. Brush the end with flour paste before the last fold to seal.
Fry andserve with the sauce as above. If you prefer to bake rather than
frythese treats, wrap up the filling flag-style in strips of phyllo
pastryto form triangles, spray or brush with butter, and bake in a
preheated375F oven until golden brown, about 15 to 20 minutes. Serve
thetriangles on their own, without sauce. *Cook's Notes: When buying
fishsauce, look for the Squid or Tiparos brand. Once opened, fish
saucelasts up to a year at room temperature. Fish sauce is available in
Asianmarkets and in some well-stocked supermarkets. Cooked salmon,
lobstermeat, or chicken may be substituted for the crabmeat. For
additionalflavor and texture, wrap the fried rolls in tender lettuce
leaves, alongwith some sprigs of mint and coriander, before dipping
into the sauce.Yield: 20 rolls for hors d'oeuvres, or enough for 4 to 6
appetizerservings. Source: Cooking Under WrapsFrom Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 95
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 16.7mg
Potassium: 165.9mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 1.3g
Protein: <1g

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