Steam the crab meat over low heat in a prepared container.

Stir-fry the bean sprouts in a pan and season with soy sauce.

Cut the Japanese cucumber into long strips.

Beat the eggs and cook them into thin, flat omelets.

Roll the omelets into cylinders, then slice crosswise to make thin egg strips.

Fry the tofu in a pan until golden brown.

Add water and bring to a boil.

Remove the tofu and let it cool.

Slice the tofu into thin pieces and blot off excess moisture.

To make the sauce, start by extracting the juice from the tamarind pulp. Add all the sauce ingredients except the cornstarch mixture. Cook and adjust the flavor to your liking.

Slowly pour in the cornstarch mixture, stirring gently in one direction until thickened.

Pour the sauce into a prepared container.

Let the steamed crab meat cool and set aside for the filling.

Prepare all the ingredients so they're ready for assembling the rolls.

Place all the fillings onto the wrapper, then roll tightly to prevent the filling from falling out when sliced.

Cut the rolls into bite-sized pieces.

Arrange on a plate.

Drizzle with sauce, garnish with green onions, and sprinkle with extra crab meat.

Plate and serve.

If you want to try pandan-flavored wrappers, they're delicious too and add a fragrant aroma when you eat them.