Thai crab spring rolls

20 rolls

Ingredients

Quantity Ingredient
3 tablespoons Peanut oil
½ cup Peanut oil
1 cup Green cabbage, finely shredded
1 cup Snow peas, finely slivered
½ cup Leeks or green onions, slivered
½ cup Mung bean sprouts
Fresh cilantro
2 tablespoons Minced garlic
1 tablespoon Minced, peeled fresh ginger
½ pounds Fresh crab meat, picked over for shell and cartilage
1 teaspoon Thai Fish Sauce
1 teaspoon Soy sauce
dash Chile oil
1 tablespoon Cornstarch
5 Spring roll wrappers, 8\" sq.
2 Heads Boston lettuce, leaves separated, rinsed and patted dry
2 cups Fresh mint leaves, plus a few mint sprigs for garnish
¾ cup Indomesian Soy Sauce

Directions

Heat 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add cabbage and saute 3 minutes, tossing constantly. Remove cabbage to bowl. Add ½ tablespoon oil to skillet. Add snow peas and saute 3 minutes. Add snow peas to cabbage. Vegetables should be tender-crisp. Add another 1½ tablespoons oil to skillet. Add leeks, bean sprouts, 2 tablespoons chopped cilantro, garlic and ginger. Saute 2 minutes. Stir in crab meat, fish sauce, soy sauce and chile oil. Add to cabbage and snow peas mixture. Toss well. Set aside.

In small bowl mix cornstarch and 1 tablespoon water.

Cut spring roll wrappers diagonally in half from point to point and then in half again so taht there are 4 triangles from each wrapper.

Place triangle on clean work surface. Place 1 tablespoon crab mixture in center, about 1" from edge. Fold ends of long side in toward center over filling. Brush opposite tip of wrapper with cornstarch mixture, then roll spring roll toward tip and press lightly to seal.

Repeat process until all filling has been used.

Heat remaining ½ cup peanut oil in non-stick skillet over medium heat until hot. Fry spring rolls in small batches about 2 minutes per side, until golden. Drain on paper towels.

To serve, arrange lettuce leaves on side of large serving plate and hot spring rolls on other. Pile mint and ½ cup cilantro in center.

Garnish with whole sprigs of mint and cilantro. Serve with Indonesian Soy Sauce for dipping.

Each spring roll contains about: 101 calories; 76 milligrams sodium; 11 milligrams cholesterol; 8 grams fat; 5 grams carbohydrates; 3 grams protein; 0.35 gram fiber.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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