Thai-style Spring Rolls with Crab
For the Dipping Sauce:2/3 cup/155 ml plus 1/4 cup/60 ml water 1/4 cup/60 ml fish sauce (nam pla)3 tablespoons/60 g seedless tamarind paste1/2 to 1 red jalapeno chile (depending on the amount of heat desired), minced1 garlic clove, minced2 teaspoons/5 g cornstarch1/4 cup/60 g cane sugar For the Spring Rolls:4 cups/1 liter hot water Eight 8-inch/21-cm-diameter Vietnamese spring roll sheets8 ounces/230 g fresh crab meat2 cups/160 ounces bean sprouts4 green onions, cut into thin strips2 carrots, peeled, cut into thin strips1/2 cup (lightly packed)/15 g fresh cilantro leaves1/2 cup/70 g coarsely chopped roasted unsalted peanutsFresh cilantro sprigs, for garnish
To prepare the Dipping Sauce:
Stir 2/3 cup/155 ml of the water with the fish sauce, tamarind paste, chile and garlic in aheavy small saucepan over medium heat until the paste dissolves.Stir the cornstarch into the remaining 1/4 cup/50 ml of water in a small bowl until itdissolves. Gradually add the cornstarch mixture to the sauce, stirring constantly. Simmer gently for 1 minute or until the sauce thickens slightly. Stir in the cane sugar. Pour thedipping sauce into serving bowls and set aside.
To prepare the Spring Rolls:
Pour the hot water into a large bowl. Dip 1 spring roll sheet in the water for about 30seconds or until it is pliable. Remove the spring roll sheet from the water and place it on awet towel. Let stand for 30 seconds (if the spring roll sheet is still stiff, sprinkle it withmore water).Place an eighth of the crab meat across the bottom third of the spring roll sheet. Top with