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Seattle, WA.


Thai Dungeness Crab Spring Rolls


Thai Dipping Sauce:

  • 1 C Distilled white vinegar
  • 1/2 C plus 4 T light brown sugar
  • 1 1/2 T garlic, minced
  • 1 T crushed red pepper flakes
  • 1/3 C fish sauce (nam pla)
  • Crab Meat Filling:

  • 2 T unsalted butter
  • 2 T garlic, minced
  • 1/3 C onion, chopped
  • 1/3 C celery, chopped
  • 1/3 C carrot, shredded
  • 1 t wasabi, prepared
  • 3 shitake mushroom caps, chopped
  • 1 C crab meat
  • 1 T fish sauce
  • salt and pepper to taste

20 Spring Roll wrappers, 8 inch squares
1 T all purpose flour, mixed with 1 T cold water (slurry)
Olive oil for frying


Making the Sauce:

Combine the sugar and the vinegar in a small saucepan and bring to a boil over medium high heat. Boil until sugar is dissolved. Transfer to a bowl. Add garlic, pepper, and fish sauce. Set aside.

Making the Filing:

Melt the butter in a medium sized saute pan over medium high heat. Add the onion, garlic and wasabi paste. Cook until the onion is translucent, about 2 minutes. Add the celery, carrots, and mushrooms, and saute until vegetables are soft but not browned, about 2 more minutes. Transfer the filling to a small bowl and cool.

Assembling the Rolls:

Stack all the spring roll wrappers and with a sharp knife cut through diagonally, making triangles. Work with one triangle at a time, keeping the remaining wrappers covered with a damp paper towel to prevent them from drying out. Place the triangle smooth side down on a work surface, with the long edge closest to you. Lightly brush wrapper with the flour paste. Place two large spoonfulls of the filling along the lower edge of the wrapper, fold in the points at the side over the filling and then roll up from the bottom to enclose the filling. Place the roll seam side down and cover with a damp paper towel on a lined sheet pan (parchmint paper) keeping them from drying out. Fill and roll the remaining wrappers. Preheat the oven to 250 degrees. Heat 2 inches of olive oil in a large saute pan over medium high heat, add wrappers and cook about 2 minutes or until golden brown, turning as needed. Remove with a slotted spoon to a sheet pan and hold in the preheated oven. Serve the rolls with the diiping sauce.

Servings: 20 Rolls

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