Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
Ingredients
- egg roll wrappers: 15 piece
- pasteurized lump crabmeat: 1 pound
- quart vegetable oil: 1 piece
- lime juice: 2 Tbsp
- white sugar: 1 Tbsp
- Asian fish sauce: 2 Tbsp
- water: 1 Tbsp
- ground ginger: 0.5 tsp
- hot red pepper flakes: 0.5 tsp
- fresh cilantro: 0.25 cup (for garnish, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.
