Thai crab spring rolls


3 tbsp plus 1/2 cup peanut oil
1 cup green cabbage, finely shredded
1 cup snow peas, finely silvered
1/2 cup leeks or green onions, slivered
1/2 cup mung bean sprouts
fresh cilantro
2 tbsp minced garlic
1 tbsp minced, peeled fresh ginger
1/2 lb fresh crab meat, picked over for shell and cartilage
1 tsp thai fish sauce (look up)
1 tsp soy sauce
dash chile oil
1 tbsp cornstarch
5 spring roll wrappers, 8″ square
2 heads boston lettuce, leaves separated, rinsed and patted dry
2 cups fresh mint leaves, plus few mint springs for garnish
3/4 cup indonesian soy sauce (look up)

How to prepare

Heat tbsp peanut oil in large non-stick skillet over medium heat. Add cabbage and saut

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