Crab Spring Rolls

• 8 cloves garlic, crushed
• 1 tsp. coriander seeds, crushed
• Oil for frying
• 3 md. tomatoes, sliced
• 1/2 cup cold water
• 1/2 tsp. pepper
• 1 tsp. salt
• 3 cups young okra pods
• 10 white baby onions
• 1/2 cup lemon juice
• 1/2 tsp. sugar

1. Combine crab, mayonnaise, chili and salt.
2. Stir gently; let some crab lumps remain.
3. Beat the egg yolks in a small bowl.
4. Place a 3-inch portion of crab across the center of each of the wrappers.
5. Fold over two sides of the wrapper so that they meet in the middle, then brush with a bit of the beaten yolk.
6. Roll tightly and set aside, uncovered (rolls can be refrigerated for as long as a day before frying).
7. Place at least an inch of oil in a saucepan or deep fryer; heat to approximately 365F.
8. Fry the spring rolls in two batches until they are lightly browned, just a minute or two.
9. To serve, wrap each roll in a lettuce leaf with some cilantro and mint, and accompany with tamarind ketchup.

garlic, coriander seeds, tomatoes, cold water, pepper, salt, young okra pods, white baby onions, lemon juice, sugar

Taken from www.foodgeeks.com/recipes/4208 (may not work)