Crab Asparagus Egg Rolls With Three Dipping Sauces

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 2 cups shredded cabbage
• 4 carrots, julienned
• 10 -12 asparagus spears, cut into 1/4 inch pieces
• 3 -4 scallions, thinly sliced
• 1 lb lump crabmeat
• 2 inches ginger, grated
• 2 cloves garlic, finely minced or grated
• 2 -4 tablespoons soy sauce
• 1 tablespoon canola oil
• 1 teaspoon sesame oil
• freshly ground pepper
• 20 -25 egg roll wraps
• canola oil, for frying
• 1/4 cup rice wine vinegar
• 3/4 cup fish stock or 3/4 cup shrimp stock or 3/4 cup vegetable stock (your choice)
• 1/4 cup dark soy sauce
• 2 tablespoons minced ginger
• 2 tablespoons lemons, zest of
• 2 teaspoons brown sugar, to taste
• 1 cup apricot preserves
• 3 -4 tablespoons yellow mustard (can add â½ yellow and â½ dijon or spicy honey mustard your choice)
• 1 cup unsalted peanuts
• 1/4 cup low sodium soy sauce
• 2 teaspoons red chili paste (i like sambal)
• 1/2 teaspoon cayenne pepper, to taste
• 2 tablespoons dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• chopped peanuts, for garnish

Recipe

• 1 for egg rolls: heat 1 tbsp canola oil in wok or sauté pan over medium high heat.
• 2 add ginger and garlic, toss in oil.
• 3 sauté cabbage, carrots and asparagus for 1-2 minutes, to heat through.
• 4 add soy sauce, sesame oil and sauté for one minute more.
• 5 lower heat to medium and fold in crab meat and scallions.
• 6 add pepper to taste.
• 7 keep over heat to warm through.
• 8 remove from heat, and let filling cool.
• 9 place egg roll wrapper in front of you, point down.
• 10 place about 3 tbsp of filling towards the lower half.
• 11 roll the bottom up, and the sides in, like an envelope.
• 12 fold over and seal the end of the egg roll with a bit of water to keep closed.
• 13 repeat until all egg roll wrappers are filled.
• 14 heat canola oil in wok or deep frying pan.
• 15 i fry four egg rolls at a time and use just enough oil to cover the egg rolls about ½ to ¾ of the way over.
• 16 heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
• 17 remove from oil and place on metal wrack or paper towels to drain excess oil.
• 18 serve with your choice of dipping sauces.
• 19 for sweet soy dipping sauce: combine all ingredients and stir to dissolve sugar.
• 20 allow to sit for at least one hour.
• 21 can be stored covered in refrigerator for up to 2 weeks.
• 22 for duck sauce: combine mustard and apricot preserves.
• 23 ready to serve.
• 24 for peanut sauce: blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
• 25 add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
• 26 garnish with peanuts.