Total Calories: 1,314
Yield: 8 Spring Rolls
Melt butter in a skillet over medium heat. Add garlic and sauté until lightly colored about 1 ½ minutes. Increase heat to high, add onions, carrots, mushrooms, and cilantro and stir-fry for 2 minutes. Add crab, fish sauce, Thai seasoning, and pepper and cook, stirring, for 2 more minutes. Remove from heat and let cool.
Combine water and cornstarch in small saucepan over low heat and cook, stirring constantly, until thick and clear, about 1 to 2 minutes. Set aside.
Place 1/8 of the stuffing mixture in a strip along 1 side of a spring-roll skin, leaving margins at the ends. Fold up edge of skin just to cover stuffing. Fold in left and right sides to cover ends of stuffing. Spread top of egg-roll skin with cornstarch “glue”, then continue rolling to completely enclose filling; press to seal. Repeat with remaining filling and skins.
Heat vegetable oil in a large saucepan to 350 F. Deep-fry spring rolls in batches until browned on all sides, about 3 to 4 minutes. Remove and drain on paper towels. Serve hot with chili yogurt sauce for dipping.
To make sauce, combine all ingredients in a mixing bowl and whisk until blended. Turn into individual bowls.
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