Crab Spring Rolls

Photo: Crab Spring Rolls Recipe In a deep-fryer or Dutch oven , add oil to fill 2/3 of the way and preheat to 375 degrees F.

In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash . Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with Pickled Ginger Vinaigrette.

In a mixing bowl, combine dashi, sugar and rice wine vinegar . Transfer mixture to a blender and add fresh ginger , pickled ginger and salt. Slowly add salad oil to the blender . Serve chilled.