Crab Spring Rolls
Fresh spring rolls filled with noodles, crab, vegetables and tons of herbs served with a sweet-and-sour sauce is a great communal recipe — everyone can take turns wrapping a couple. This type of roll, originally a Vietnamese specialty, is so popular that it has become ubiquitous in Thai restaurants.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 191 |
| pro | 10 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 36 g |
| fibre | 2 g |
| chol | 23 mg |
| sodium | 854 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 43% |
| vit C | 8% |
| folate | 12% |
-
12 rice paper wrappers
Filling:
2 oz (60 g) rice vermicelli noodles
1 piece (2 inches/5 cm) English cucumber
1 pkg (7 oz/200 g) frozen crabmeat, thawed
1 large carrot, shredded
1/2 cup (125 mL) each lightly packed fresh mint and Thai basil leaves, chopped
1/4 cup (50 mL) seasoned rice vinegar
1/4 tsp (1 mL) salt
Tamarind Dipping Sauce:
1/4 cup (50 mL) tamarind pulp
1-1/2 cups (375 mL) hot water
1/3 cup (75 mL) finely chopped dates
2 tbsp (25 mL) granulated sugar
6 cloves garlic, minced
2 tsp (10 mL) lime juice
2 tsp (10 mL) fish sauce
Preparation:
Tamarind Dipping Sauce: In small saucepan, soak tamarind pulp in hot water for 10 minutes. Add dates and bring to boil; cover, reduce heat to low and simmer for 15 minutes. Press through fine sieve into clean saucepan; discard solids. Add sugar, garlic, lime juice and fish sauce; stir until sugar is dissolved. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Filling: In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Drain and chill under cold water; drain and return to dry bowl. Using scissors, cut into 1-inch (2.5 cm) lengths.
Cut cucumber lengthwise into 1/4-inch (5 mm) thick slices; cut slices crosswise into matchstick-size pieces. Add to noodles.
In sieve, press moisture out of crabmeat; pick through to remove any cartilage. Add crabmeat, carrot, mint, basil, vinegar and salt to noodles; toss to combine.
Fill 9-inch (23 cm) pie plate with hot water. Dip each rice paper wrapper into water until pliable, 5 to 10 seconds; pat dry on towel. Onto centre of each wrapper, spoon scant 1/4 cup (50 mL) of the filling; form into log. Fold bottom, then sides of wrapper over filling; roll into cylinder. Place on damp towel-lined baking sheet; cover with damp towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.) Serve with sauce.
Source
Canadian Living Magazine: March 2004
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