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FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
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Stir in crab and remove from heat.
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Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
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Cool and place 3 tablespoons of mixture on edge of spring roll skin.
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Place a coriander sprig on top and fold skin over twice.
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Then fold in sides and roll like jelly roll.
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Deep-fry, seam side down, in hot oil until crisp and golden.
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Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
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EGG SLIVERS: Divide this recipe in half using only 2 eggs. Combine eggs, water and salt.
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Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
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Cook until eggs are just set, moist but not runny.
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Bottom should be slightly golden.
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Turn out onto board and repeat with remaining oil and egg mixture.
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Let cool, roll and slice into slivers.
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SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
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Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
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Always beat batter in ONE DIRECTION to gain elasticity.
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Let stand 20 minutes.
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Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
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Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
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Cook until set.
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Pancake should be sheer and pliable.
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When it shrinks away slightly from the edges, turn over and cook other side just to set.
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Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
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Yield: approximately 18 spring roll skins.
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Regional Cooking Of China.
