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Ingredients

• 1 pound crabmeat, drained and flaked
• 1 tablespoon mayonnaise
• 1 tablespoon tamarind paste
• 1 bird's eye chile, seeded and minced
• 2 pinches salt
• 1 (12 ounce) package spring roll wrappers
• 1 egg yolk, beaten
• 1 cup vegetable oil for deep-frying
•  
• 1/4 cup rice vinegar
• 1 teaspoon soy sauce
• 1 clove garlic
• 2 tablespoons white sugar
• 15 butter lettuce leaves, rinsed

Description

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.

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