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
Tamarind Dipping 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