Crab Asparagus Egg Rolls With Three Dipping Sauces

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If your a fan of egg rolls like i am, give these a try. The asparaus gives them a nice crunch, and the crab meat mixed with the garlic and ginger gives the filling something extra special. The dipping sauces are fun. Beware of the peanut sauce, it's really hot.

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Steps

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For egg rolls: heat 1 tbsp canola oil in wok or saut pan over medium high heat.

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Add ginger and garlic , toss in oil.

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Saut cabbage , carrots and asparagus for 1-2 minutes , to heat through.

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Add soy sauce , sesame oil and saut for one minute more.

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Lower heat to medium and fold in crab meat and scallions.

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Add white pepper to taste.

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Keep over heat to warm through.

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Remove from heat , and let filling cool.

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Place egg roll wrapper in front of you , point down.

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Place about 3 tbsp of filling towards the lower half.

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Roll the bottom up , and the sides in , like an envelope.

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Fold over and seal the end of the egg roll with a bit of water to keep closed.

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Repeat until all egg roll wrappers are filled.

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Heat canola oil in wok or deep frying pan.

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I fry four egg rolls at a time and use just enough oil to cover the egg rolls about to of the way over.

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Heat oil over medium high heat , to about 350 degrees , and fry egg rolls until golden brown on each side.

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Remove from oil and place on meta.

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Ingredients

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cabbage, carrots, asparagus spears, scallions, lump crabmeat, ginger, garlic, soy sauce, canola oil, sesame oil, white pepper, egg roll wraps, rice wine vinegar, fish stock, dark soy sauce, lemons, zest of, brown sugar, apricot preserves, yellow mustard, unsalted peanuts, low sodium soy sauce, red chili paste, cayenne pepper, dark brown sugar, limes, hot water, peanuts