Crab Spring Rolls
- 8 oz. picked crab, like lump
- 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
- 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 365F.
- 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.
crab, peeky, mayonnaise, chili, salt, egg yolks, wonton wrappers, boston lettuce, cilantro, mint
Taken from www.foodgeeks.com/recipes/4207 (may not work)