CRAB SUMMER ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 summer rolls
Number Of Ingredients 12
Steps:
- For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
- For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
- Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.
Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams
THAI CRAB ROLLS
Moderately spiced crab meat rolled into Thai spring roll sheets before quickly 'pan' deep-fried and dipped into a magical, tangy dipping sauce! Arrange on lettuce leaves with the dip in the center for a stunning presentation.
Provided by CHEFSANTA
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 18
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. Spoon about 2 tablespoons of the mixture onto the center of a spring roll square. Fold one corner up just past the filling, and press to seal. Brush the open section of the roll with egg yolk. This does not just seal the roll, it also crisps it. Fold the two corners on either side of the folded corner towards the center. Roll up the filling tightly towards the remaining point. Seal the point with a little more egg if necessary. Repeat with remaining wrappers.
- Add enough oil to a heavy skillet to cover the rolls about half way. Heat over medium-high heat until oil is sizzling hot. Fry rolls a few at a time for 45 to 50 seconds, until golden. Remove to paper towels to drain.
- To make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. Process until smooth.
- To serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. Arrange crab rolls on top of lettuce leaves around the dip.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 13.1 g, Cholesterol 35.8 mg, Fat 2.7 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.5 g, Sodium 213 mg, Sugar 1.5 g
VIETNAMESE SOFT ROLLS WITH CRAB
A very refreshing roll, much like an updated goi cuon, with a choice of two Asian dipping sauces. Served as an appetizer, these rolls make 16, but as a part of a main course, these serve 4 as part of an Asian meal. The rice papers used in this recipe may be found at high end grocers or Oriental markets and are called "Banh Trang".
Provided by PalatablePastime
Categories Crab
Time 53m
Yield 16 soft rolls
Number Of Ingredients 23
Steps:
- Mix together ingredients for the nuoc cham sauce in a small bowl and set aside.
- Mix together all ingredients for Hoisin dipping sauce EXCEPT chopped peanuts in a small saucepan.
- Bring mixture to a boil; then reduce heat and simmer for five minutes.
- Cool Hoisin dipping sauce to room temperature, garnish with chopped peanuts, and set aside.
- Het oil in a large skillet, add asparagus and cook for one minute.
- Add water and cook, covered, for three minutes more; remove from heat.
- Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls.
- Fill a large bowl with warm water (deep enough to submerge a rice paper).
- Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling.
- To build roll, on softened rice paper, place a lettuce leaf with margins on all sides (except top is ok).
- Top lettuce with one ounce of crab, one piece of asparagus, a couple of pinches of alfalfa sprouts and shredded carrots, a fresh basil leaf, and a couple of cilantro sprigs.
- Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle.
- Place on serving platter covered with a damp paper towel while preparing remaining rolls.
- Serve at once with dipping sauces and hot chile paste (sambal oelek), if desired.
Nutrition Facts : Calories 75.1, Fat 1.7, SaturatedFat 0.2, Cholesterol 12.1, Sodium 840, Carbohydrate 8.1, Fiber 1.5, Sugar 4.7, Protein 7.3
THAI CRAB ROLLS
Moderately spiced crab meat rolled into Thai spring roll sheets before quickly 'pan' deep-fried and dipped into a magical, tangy dipping sauce! Arrange on lettuce leaves with the dip in the center for a stunning presentation.
Provided by CHEFSANTA
Categories Wraps and Rolls Appetizers
Time 30m
Yield 18
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. Spoon about 2 tablespoons of the mixture onto the center of a spring roll square. Fold one corner up just past the filling, and press to seal. Brush the open section of the roll with egg yolk. This does not just seal the roll, it also crisps it. Fold the two corners on either side of the folded corner towards the center. Roll up the filling tightly towards the remaining point. Seal the point with a little more egg if necessary. Repeat with remaining wrappers.
- Add enough oil to a heavy skillet to cover the rolls about half way. Heat over medium-high heat until oil is sizzling hot. Fry rolls a few at a time for 45 to 50 seconds, until golden. Remove to paper towels to drain.
- To make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. Process until smooth.
- To serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. Arrange crab rolls on top of lettuce leaves around the dip.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 13.1 g, Cholesterol 35.8 mg, Fat 2.7 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 0.5 g, Sodium 213 mg, Sugar 1.5 g
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