Thai crab rolls
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Thai crab rolls
  Thai    Crab    Rolls    Appetizers  
Last updated 6/12/2012 1:26:31 AM. Recipe ID 60959. Report a problem with this recipe.
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      Title: Thai crab rolls
 Categories: Thai, Appetizers
      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 form a paste
           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
 




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Recipe ID 60959 (Apr 03, 2005)

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