Crab Spring Rolls

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	191191 cal
pro	10 g10g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	36 g36g carb
fibre	2 g2g fibre
chol	23 mg23mg chol
sodium	854 mg854mg sodium
% RDI:	-
calcium	44 calcium
iron	1515 iron
vit A	4343 vit A
vit C	88 vit C
folate	1212 folate

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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.

Ingredients

12 rice paper wrappers 12 12rice paper wrapperrice paper wrappers
Filling:
2 oz rice vermicelli noodles 2 2oz ozrice vermicelli noodles
1 1piece (2 inches/5 cm) piece (2 inches/5 cm)English cucumber
1 1pkg pkg(7 oz/200 g) frozen crabmeat, thawed
1 large carrot , shredded1 1large largecarrot, shredded
1/2 cup lightly packed mint , chopped1/2 1/2cup cuplightly packed mint, chopped
1/2 1/2cup cuplightly packed fresh Thai basil, chopped
1/4 cup seasoned rice vinegar 1/4 1/4cup cupseasoned rice vinegar
1/4 tsp salt 1/4 1/4tsp tspsalt
Tamarind Dipping Sauce:
1/4 cup tamarind pulp 1/4 1/4cup cuptamarind pulp
1-1/2 cups hot water 1-1/2 1-1/2cups cupshot water
1/3 cup finely chopped dates 1/3 1/3cup cupfinely chopped datedates
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
6 cloves garlic , minced6 6cloves garlic, minced
2 tsp lime juice 2 2tsp tsplime juice
2 tsp fish sauce 2 2tsp tspfish 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