Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

Recipe View Crafting the Rolls: Lay an egg roll wrapper on a clean work surface. Neatly arrange 3 tablespoons of the lump crabmeat in the center of the wrapper, shaping it into a small log. (5 minutes)

Recipe View Folding Technique: Fold the corner of the wrapper closest to you tightly over the crab filling. Then, fold in the right and left corners, overlapping them neatly. (2 minutes)

Recipe View Rolling and Sealing: Roll the wrapper tightly, similar to rolling a cigarette. Moisten the final corner with a dab of water on your fingertip to seal the roll securely. Repeat this process with the remaining wrappers and crabmeat. (20 minutes)

Recipe View First Fry: Heat the vegetable oil in a Dutch oven or deep fryer to 300°F (150°C). Gently lower the egg rolls into the hot oil, frying them in batches of 5, turning once, until they turn a pale blond color, approximately 2 minutes per batch. (15 minutes)

Recipe View Cooling and Refrigerating: Remove the partially fried egg rolls and drain them on a wire rack. Once cooled, store them in a zipper-lock bag and refrigerate. They can be prepared up to 3 days in advance to this point. Remember to reserve the oil for the second fry. (5 minutes)

Recipe View Dipping Sauce Preparation: Several hours before serving, prepare the dipping sauce. In a small bowl, whisk together the lime juice, sugar, Asian fish sauce, water, ground ginger, and red pepper flakes. Stir until the sugar is dissolved. (5 minutes)

Recipe View Final Fry: Heat the reserved oil in the Dutch oven to 375°F (190°C). Fry the egg rolls again, in batches of 5, turning once, until they are crisp and golden brown, about 2 minutes per batch. (10 minutes)

Recipe View Holding Warm: Drain the fried egg rolls on a wire rack set over a lipped baking sheet. Place the baking sheet in a preheated 200°F (95°C) oven to keep them warm; they can be held for up to 20 minutes. (2 minutes)

Recipe View Serving: Cut each egg roll into thirds. Sprinkle generously with fresh cilantro. Serve immediately with the prepared ginger-lime dipping sauce. (5 minutes)