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1
For egg rolls: Heat 1 tbsp canola oil in wok or saute pan over medium high heat.
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2
Add ginger and garlic, toss in oil.
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3
Saute cabbage, carrots and asparagus for 1-2 minutes, to heat through.
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4
Add soy sauce, sesame oil and saute for one minute more.
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5
Lower heat to medium and fold in crab meat and scallions.
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6
Add white pepper to taste.
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Keep over heat to warm through.
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8
Remove from heat, and let filling cool.
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9
Place egg roll wrapper in front of you, point down.
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10
Place about 3 tbsp of filling towards the lower half.
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11
Roll the bottom up, and the sides in, like an envelope.
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12
Fold over and seal the end of the egg roll with a bit of water to keep closed.
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13
Repeat until all egg roll wrappers are filled.
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14
Heat canola oil in wok or deep frying pan.
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15
I fry four egg rolls at a time and use just enough oil to cover the egg rolls about 1/2 to 3/4 of the way over.
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16
Heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
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17
Remove from oil and place on metal wrack or paper towels to drain excess oil.
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18
Serve with your choice of dipping sauces.
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19
For sweet soy dipping sauce: Combine all ingredients and stir to dissolve sugar.
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20
Allow to sit for at least one hour.
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21
Can be stored covered in refrigerator for up to 2 weeks.
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22
For duck sauce: Combine mustard and apricot preserves.
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23
Ready to serve.
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24
For peanut sauce: Blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
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25
Add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
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26
Garnish with peanuts.
