Ingredients
- 2 green onions
- 5 cups bean sprouts (10 ounces)
- 10 cooked fresh crab legs (each about 2
- inches long) -- shelled
- OR
- 10 imitation whole crab legs (each about 2
- inches long)
- 1 teaspoon sesame oil
- 10 leaf lettuce leaves
- 10 ready-to-eat spring roll skins (8 1/2
- inches square)
- 1/3 cup chopped fresh cilantro
- Honey Sichuan Sauce -- (recipe follows)
- HONEY SICHUAN SAUCE
- 1/3 cup honey
- 1/3 cup chili purée
Directions
Cut green onions into 2-inch pieces; cut pieces lengthwise into thin
strips. Mix green onions and bean sprouts; divide mixture into 10 equal
parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf
into 3-inch squares.
Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining
skins with plastic wrap to keep them pliable.) Place 1 part bean sprout
mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons
cilantro. Fold bottom corner of spring roll skin over filling, tucking the
point under. Fold in and overlap the 2 opposite corners. Brush fourth
corner generously with cold water; roll up to seal.
Repeat with remaining spring roll skins. (Cover filled spring rolls with
plastic wrap to keep them from drying out.) Cover and refrigerate at least
2 hours but no longer than 8 hours. Cut in half if desired. Serve with
Honey Sichuan Sauce.
HONEY SICHUAN SAUCE:
Mix ingredients.