Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Recipe

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.

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.

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.

Cut each roll into thirds sprinkle with cilantro and serve with dipping sauce.