Crab Spring Rolls Crab Spring Rolls

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2004


  • 12 rice paper wrappers
  • 2 oz rice vermicelli noodles
  • 1 piece (2 inches/5 cm) English cucumber
  • 1 pkg frozen crabmeat thawed
  • 1 large carrots shredded
  • 1/2 cup lightly packed mint chopped
  • 1/2 cup lightly packed fresh Thai basil chopped
  • 1/4 cup seasoned rice vinegar
  • 1/4 teaspoon salt
Tamarind Dipping Sauce:
  • 1/4 cup tamarind pulp
  • 1 1/2 cup hot water
  • 1/3 cup finely chopped date
  • 2 tablespoons granulated sugar
  • 6 cloves garlic minced
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 854 mg
  • Protein 10 g
  • Calories 191.0
  • Total fat 1 g
  • Cholesterol 23 mg
  • Saturated fat trace
  • Total carbohydrate 36 g


  • Iron 15.0
  • Folate 12.0
  • Calcium 4.0
  • Vitamin A 43.0
  • Vitamin C 8.0
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Crab Spring Rolls