Crab Spring Rolls

Name: Crab Spring Rolls
Ingredients: 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

11 ingredients

9 steps

Ingredients

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

Directions

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.