Thai Crab Rolls
Description
Crispy Thai Crab Rolls are a delightful appetizer or light main course that combines the sweetness of lump crabmeat with the crunch of fresh vegetables. The filling is sautéed with garlic, onions, carrots, and shiitake mushrooms for a savory depth of flavor. Wrapped in thin spring roll wrappers and deep-fried until golden brown, these rolls offer a satisfying textural contrast. They are traditionally served with a homemade sweet and sour dipping sauce made from vinegar, brown sugar, and a hint of chili, which cuts through the richness of the fried dough. Perfect for parties, potlucks, or a special weeknight dinner, these rolls are easy to assemble and always a crowd-pleaser. For a lighter option, they can also be baked until crisp.Directions
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Prepare the dipping sauce: Combine the distilled white vinegar and light brown sugar in a small saucepan.
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Bring the mixture to a boil over moderate heat, stirring until the sugar is completely dissolved.
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Remove from heat and transfer the liquid to a small bowl to cool slightly.
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Stir in the minced garlic, crushed dried red pepper, and fish sauce. Set aside.
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Make the filling: Melt the unsalted butter in a skillet over moderate heat.
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Add the minced garlic and chopped onion; cook until the onion is translucent, about 2 minutes.
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Add the chopped celery, shredded carrot, and coarsely chopped shiitake mushrooms.
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Sauté until the vegetables are soft but not browned, about 2 minutes.
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Gently fold in the lump crabmeat, fish sauce, and freshly ground black pepper. Toss well to combine.
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Transfer the filling to a bowl and allow it to cool completely before assembling.
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Prepare the wrappers: Stack the spring roll wrappers and cover with a damp kitchen towel to prevent drying.
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Using a sharp knife or scissors, cut the stacked wrappers in half diagonally to create triangles.
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Mix the all-purpose flour with cold water to form a smooth paste.
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Place one triangle smooth-side down on a work surface with the long edge nearest you.
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Lightly brush the wrapper with the flour paste.
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Place 2 heaping teaspoons of the cooled crab filling along the lower edge of the wrapper.
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Fold the side points over the filling, then roll up tightly from the bottom to enclose the filling.
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Place the roll seam-side down on a plate and cover with a damp towel while you assemble the remaining rolls.
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Preheat the oven to 250°F (121°C) and line a baking sheet with paper towels.
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Heat 2 inches of vegetable oil in a wok or deep heavy skillet to 350°F (177°C).
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Gently add the rolls in batches to the hot oil.
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Fry, turning occasionally, until golden brown on all sides, about 2 minutes total.
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Remove rolls with a slotted spoon and drain on a sieve set over a bowl.
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Transfer the fried rolls to the prepared baking sheet and keep warm in the oven while cooking the remaining batches.
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Serve the hot crab rolls immediately with the sweet chili dipping sauce.
Nutrition Facts
Servings 9 servings
- Amount Per Serving
- Calories 124.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 21.6mg1%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 0.0g0%
- Sugars 29.4g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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