Crab Spring Rolls

Directions

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