Crab spring rolls with sweet and sour sauce

Ingredients

Sweet and sour sauce

60 ml (4 tbsp.) brown sugar

60 ml (4 tbsp.) rice vinegar

125 ml (1/2 cup) chicken broth

30 ml (2 tbsp.) soya sauce

30 ml (2 tbsp.) fish sauce (Nuoc-mâm)

15 ml (1 tbsp.) fresh ginger, chopped

15 ml (1 tbsp.) tomato paste

15 ml (1 tbsp.) cornstarch

30 ml (2 tbsp.) cold water

Crab spring rolls

250 g crab meat

250 ml bean sprouts

2 carrots

2 garlic cloves, finely chopped

15 ml (4 tbsp.) fish sauce (Nuoc-mâm)

30 ml (4 tbsp.) Thai basil chopped

30 ml (4 tbsp.) fresh mint, chopped

8 rice paper, each measuring 17.5 cm (7 in.) in diameter

Peanut oil for frying large quantities

Fresh spinach

Carrots, julienned

Servings

4 portions

Preparation

1. In a small pot, mix together all the ingredients for the sweet and sour sauce, except for the cornstarch and water, and bring to a boil.

2. Dilute the cornstarch in the water, incorporate it into the sauce, and cook for about 3 minutes.

3. In a medium-sized bowl, mix the crab meat, bean sprouts, carrots, garlic, fish sauce, basil and mint. Set aside.

4. In a deep fryer, preheat the peanut oil to 190°C.

5. Dip the rice paper in hot water for 20 seconds or until it softens.

6. Spread the rice paper on your work space and put a small spoonful of the stuffing in the center. Fold the sides inwards before rolling. Repeat with the other pieces of rice paper.

7. Deep fry the rolls in the hot peanut oil until they are crispy and golden.

8. Serve with the sweet and sour sauce, fresh spinach and julienned carrots.

Note

Covered with oil, tomato paste can be kept in a sealed container in the refrigerator for several days. It is also suitable for freezing.