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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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8 oz. picked crab, like lump or peeky-toe
2 tbsp. mayonnaise
1/2 sm. chili, finely minced
Salt to taste
2 egg yolks
8 wonton wrappers (8-inch square)
Oil for frying
8 leaves Boston lettuce
16 cilantro leaves
16 mint leaves
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Directions:
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Combine crab, mayonnaise, chili and salt. Stir gently; let some crab lumps remain. Beat the egg yolks in a small bowl. Place a 3-inch portion of crab across the center of each of the wrappers. Fold over two sides of the wrapper so that they meet in the middle, then brush with a bit of the beaten yolk. Roll tightly and set aside, uncovered (rolls can be refrigerated for as long as a day before frying).
Place at least an inch of oil in a saucepan or deep fryer; heat to approximately 365°F. Fry the spring rolls in two batches until they are lightly browned, just a minute or two.
To serve, wrap each roll in a lettuce leaf with some cilantro and mint, and accompany with tamarind ketchup.
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