Thai Crab Rolls

Thai Crab Rolls

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  CHEFSANTA

“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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Adjust Servings

Original recipe yields 18 rolls



  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews (7)

Rate This Recipe
Sza Sza

Sza Sza

EXCELLENT, EXCELLENT, EXCELLENT! It is so easy to make, that I had to check twice to see if I am missing something. The process of mixing everything and wrapping it up in the spring roll wrappers took roughly 15 mins and then 5 mins to fry the batch. The result was that the rolls were bursting with flavour. I did make some changes to it though. Due to the fact that I live in Japan and some ingredients are hard to find ( tamarind paste ), I simply added a thick red thai curry paste ( tsp. ) to the mixture. Japan has a great abundance of seafood so the best crab is easy to find...most Japanese supermarkets usually steam the leftover live crabs if no one buys them throughout the day. The flesh is removed from the shell and then presented in a nice tray for people to buy at the equivalent of $ 5 Canadian dollars. Awesome recipe! Will be making it again...and this time, I will try to find kaffir leaves to make a kaffir-lime sauce to accompany it.



The best! thank you so much for sharing this recipe!

Vida St. John

Vida St. John

This is such a great party appetizer, side dish or main dish item. I am definitely keeping this in my recipe books bc it is so easy to whip up. Some of the changes I added are : 1) If fresh crab is too expensive or unavailable, canned crab, mixed with shredded " imitation " crab ( usually made of fish ) can be used. However, it is better to use fresh crab. 2) I added some finely minced green onions, to add some more flavour and variation to the colour of the mix. 3) For a different twist, you can add cayenne pepper ( to make it spicy and biting ).....or in my case, a teaspoon of Thai red curry paste for a very authentic taste. If you do add Thai red curry paste, it would be wonderful to also add some minced fresh basil leaves to the mix.

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Amount Per Serving (18 total)

  • Calories
  • 109 cal
  • 5%
  • Fat
  • 2.7 g
  • 4%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 256 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Lori's Famous Crab Cakes


next recipe:

Crab Rangoon III