2 tablespoons peanut oil
2 cups thinly sliced shiitake mushrooms
1 cup chopped leek, white and light green parts only
1/4 cup finely chopped water chestnuts or jicama
1/4 cup Thai Kitchen® Coconut Milk
1/4 pound fresh or canned crabmeat
1/4 cup chopped fresh cilantro
16 rice paper wrappers
Egg wash (1 large whole egg beaten with 2 tablespoons water)
Peanut oil (for deep frying)
Peanut Carrot Sauce
HEAT 2 tablespoons oil in wok or skillet on medium-high heat. Add mushrooms, leeks and water chestnuts; stir fry 3 to 4 minutes. Stir in coconut milk; cook 2 to 3 minutes. Transfer mushroom mixture to large bowl. Cool slightly. Add crabmeat and cilantro; mix well. Drain any excess liquid from the filling mixture. You may want to squeeze the mixture to remove any liquid.
ARRANGE a shallow bowl of warm water, a large shallow plate, moist towels and the egg wash on your work surface. Dip a rice paper wrapper into warm water for 10 to 20 seconds to soften. Be sure the rice paper is fully immersed in the water. Remove rice paper and place it on the work surface.
PLACE 2 tablespoons of the filling in the center of the wrapper. Fold the bottom edge of the wrapper over filling. Then fold in both sides of the wrapper. Gently roll the spring roll tightly away from you, until it has almost reached the top edge. Be careful not to break the fragile rice paper. Brush the top edge with the egg wash. Continue rolling to seal the spring roll. Repeat with remaining rice paper wrappers and filling. Cover the assembled spring rolls with damp towels so that they do not dry and harden.
HEAT 2 inches of peanut oil to 350°F in wok or skillet. Fry rolls 3 to 5 minutes, turning occasionally, or until golden brown. Keep an eye on them so that they do not burn. Drain on paper towels. Serve with Peanut Carrot Sauce.
Thai Kitchen Tip: The filling makes enough for 12 to 14 rolls. Since some of the wrappers may break during rolling, we suggest you have extra available. Egg roll wrappers or spring roll wrappers can be substituted.