Title: Thai Crab Rolls
Categories: Thai Appetizer
Yield: 4 Servings
| | | Thai dipping sauce: |
| 1 | c | Distilled white vinegar |
| 1/2 | c | Light brown sugar; plus 4 teaspoons |
| 1 1/2 | tb | Minced garlic |
| 1 | tb | Crushed dried red pepper |
| 1/3 | c | Fish sauce; *see cook's notes, below |
| | | Crabmeat filling: |
| 2 | tb | Unsalted butter; or olive oil |
| 2 | ts | Minced garlic |
| 1/3 | c | Onion; chopped |
| 1/3 | c | Celery; chopped |
| 1/3 | c | Shredded carrot |
| 3 | | Fresh shiitake mushroom caps - coarsely chopped |
| 1 | c | Lump crabmeat; fresh or drained canned, well |
| | | Picked over |
| 1 | tb | Fish sauce; *see cook's notes, or salt to taste |
| | | Freshly ground black pepper, to taste |
| 10 | | Spring roll wrappers; 8 inch square |
| 1 | tb | All-purpose flour; mixed with 1 tablespoon cold Water to for |
| | | Vegetable oil, for deep frying |
PREPARE THE SAUCE:
Combine the vinegar and sugar in a small saucepan and bring the mixture
to a boil over moderate heat. Boil just until the sugar is dissolved.
Transfer the liquid to a small bowl. Add the garlic, pepper, and fish
sauce. Set aside. MAKE THE FILLING:
Melt the butter in a skillet over moderate heat. Add the garlic and
onion and cook until the onion is translucent, about 2 minutes. Add the
celery, carrot and mushrooms, and saute until the vegetables are soft but
not browned, about 2 minutes. Add the crabmeat, fish sauce and black
pepper and toss well. Transfer the filling to a bowl and cool completely.
ASSEMBLE THE ROLLS:
Stack the spring roll wrappers. Using a sharp knife or scissors, cut
the stacked wrappers in half along the diagonal. Work with one triangle at
a time, keeping the remaining wrappers covered with a damp kitchen towel to
prevent drying.
Place a triangle smooth side down on a work surface, with the long edge
nearest you. Lightly brush the sheet with the flour paste. Place 2 heaping
teaspoons of the filling along the lower edge of the wrapper, [then fold in
points at the side over filling] and then roll up from the bottom to
enclose the filling. Place the roll seam side down on a large plate and
keep covered with a damp towel while you fill and roll the remaining
triangles.
Preheat the oven to 250F. Line a baking sheet with paper towels. COOK
THE ROLLS:
Heat 2 inches of oil in a wok or deep heavy skillet to 350F. Gently add
the rolls in batches and cook, turning occasionally, until golden brown,
about 2 minutes. Remove with a slotted spoon to a sieve set over a large
bowl to drain. Transfer the rolls to the baking sheet and keep warm in the
oven while you cook the remaining rolls.
Serve the rolls with the dipping sauce. VARIATION: Crabmeat Triangles:
Cut each spring roll wrapper into 3 strips. Place 2 teaspoons of the
filling on a bottom corner 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 and serve with the sauce as above.
If you prefer to bake rather than fry these treats, wrap up the filling
flag-style in strips of phyllo pastry to form triangles, spray or brush
with butter, and bake in a preheated 375F oven until golden brown, about 15
to 20 minutes. Serve the triangles on their own, without sauce. *Cook's
Notes: When buying fish sauce, look for the Squid or Tiparos brand. Once
opened, fish sauce lasts up to a year at room temperature. Fish sauce is
available in Asian markets and in some well-stocked supermarkets.
Cooked salmon, lobster meat, or chicken may be substituted for the
crabmeat.
For additional flavor and texture, wrap the fried rolls in tender
lettuce leaves, along with some sprigs of mint and coriander, before
dipping into the sauce. Yield: 20 rolls for hors d'oeuvres, or enough for 4
to 6 appetizer servings. Source: Cooking Under Wraps