Gluten Free Crab Egg Rolls

From You Won't Believe It's Gluten free by Roben Ryberg.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 rolls

Ingredients

• 8  ounces  pasteurized  crabmeat
• 3  ounces cabbage, finely chopped (about 1 cup)
• 3  spring onions, sliced finely
• 1  tablespoon toasted sesame seeds
• 1  teaspoon soya sauce (gluten free)
• 1  egg white
• 1⁄4 teaspoon salt
• 12  spring roll wrappers
• 2  tablespoons  oil, for frying

Directions

1. Combine all but the last 2 ingredients in a medium sized bowl. Mix well.
2. Place several spring roll wrappers at a time in a shallow bowl of cool water to soften them. This takes just 2-3 minutes.
3. Place the mixture by the tablespoon in the lower third of a wrapper, leaving at least a 1 inch margin on each side. Fold the short end up and over the mixture, then fold the sides over the mixture. Roll up towards the far end. Place in a single layer on a baking sheet.
4. Cover with a damp cloth if not frying right away.
5. Heat the oil in a large skillet over medium heat. Add the egg rolls and cook for about 5 minutes on each side, until nicely browned and cooked through.
6. Please note that you will surely have at least one broken egg roll. Using a spatula will minimize breaking. Too much filling can cause breaking.