Crab Spring Rolls

CRAB SPRING ROLLS Ingredients: 12 rice wrappers 2 oz. rice vermicelli noodles 2" slice of English cucumber 7 oz. crabmeat, fresh or frozen (thawed) 1 large carrot, shredded 1/2 c. fresh mint, chopped 1/2 c. fresh Thai basil, chopped 1/4 c. seasoned rice vinegar 1/4 tsp. salt Dipping Sauce: 1/4 c. tamarind pulp 1 1/2 c. hot water 1/3 c. finely chopped dates 1 Tbsp. sugar 6 cloves garlic, minced 2 tsp. lime juice 2 tsp. fish sauce To make the sauce, soak tamarind pulp in hot water in a small saucepan for 10 min. Add dates and bring to boil. Cover, reduce heat to low and summer for 15 min. Press through fine sieve into clean saucepan. Add sugar, garlic, lime juice and fish sauce, stir until sugar is dissolved. Let cool. This can be made ahead and refrigerated in an airtight container for up to 2 days. To make the filling: In large bowl, cover noodles with boiling water; let stand until softened (about 10 min.) Drain and chill under cold water, drain and return to clean bowl. Cut into 1" lengths. Cut cucumber lengthwise into 1/4" thick slices; cut slices crosswise into thin slivers, add to noodles. Using a sieve, press moisture out of crabmeat, and pick over to remove any cartilage. Add crabmeat, carrot, mint, basil, vinegar and salt to noodles, toss to combine. Fill 9" pie plate with hot water. Dip each rice paper wrapper into water until pliable (5-10 seconds); pat dry on towel. Spoon 1/4 c. of filling into center of each wrapper, roll into log shape. Fold bottom, then sides of wrapper over filling and roll up. Place on damp towel-lined baking sheet, cover with damp towel to prevent drying. These can be made ahead and refrigerated for up to 6 hours. Serves 6.