Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

• Calories: 37 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon water
• 2 tablespoons lime juice
• 1 quart vegetable oil
• 2 tablespoons Asian fish sauce
• 15 egg roll wrappers
• 1 pound pasteurized lump crabmeat
• 0.5 teaspoon ground ginger
• 0.25 cup chopped fresh cilantro, for garnish
• 0.5 teaspoon hot red pepper flakes

Recipe Instructions

Step 1

Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.

Step 2

Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.

Step 3

Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.

Step 4

Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.