Serves: 5
Total Calories: 1,314
Yield: 8 Spring Rolls

2 tablespoons unsalted butter
1 1/2 teaspoons chopped garlic
1 cup finely diced onion
1 cup finely diced carrot
1 cup finely diced mushrooms
2 tablespoons finely chopped cilantro
6 ounces snow, kind, or blue crab meat
1 tablespoon Thai fish sauce
1 tablespoon Tommy Tang's Thai seasoning
1 teaspoon white pepper
3 tablespoons cold water
1 tablespoon cornstarch
8 egg rolls or spring rolls skins
3 cups vegetable oil (for deep frying)
CHILI YOGURT SAUCE
1/2 cup low-fat plain yogurt
3 tablespoons finely chopped cilantro
1 tablespoon granulated sugar
1 1/2 teaspoons Santa Fe chili powder or cayenne pepper

Melt butter in a skillet over medium heat. Add garlic and sauté until lightly colored about 1 ½ minutes. Increase heat to high, add onions, carrots, mushrooms, and cilantro and stir-fry for 2 minutes. Add crab, fish sauce, Thai seasoning, and pepper and cook, stirring, for 2 more minutes. Remove from heat and let cool.

Combine water and cornstarch in small saucepan over low heat and cook, stirring constantly, until thick and clear, about 1 to 2 minutes. Set aside.

Place 1/8 of the stuffing mixture in a strip along 1 side of a spring-roll skin, leaving margins at the ends. Fold up edge of skin just to cover stuffing. Fold in left and right sides to cover ends of stuffing. Spread top of egg-roll skin with cornstarch “glue”, then continue rolling to completely enclose filling; press to seal. Repeat with remaining filling and skins.

Heat vegetable oil in a large saucepan to 350 F. Deep-fry spring rolls in batches until browned on all sides, about 3 to 4 minutes. Remove and drain on paper towels. Serve hot with chili yogurt sauce for dipping.

To make sauce, combine all ingredients in a mixing bowl and whisk until blended. Turn into individual bowls.

Nutritional Facts:

Serves: 5
Total Calories: 1,314
Calories from Fat: 1,217

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra