Crab Asparagus Egg Rolls with Three Dipping Sauces

Recipe by Kozmic Blues
READY IN: 40mins




  • For egg rolls: Heat 1 tbsp canola oil in wok or sauté pan over medium high heat.
  • Add ginger and garlic, toss in oil.
  • Sauté cabbage, carrots and asparagus for 1-2 minutes, to heat through.
  • Add soy sauce, sesame oil and sauté for one minute more.
  • Lower heat to medium and fold in crab meat and scallions.
  • Add white pepper to taste.
  • Keep over heat to warm through.
  • Remove from heat, and let filling cool.
  • Place egg roll wrapper in front of you, point down.
  • Place about 3 tbsp of filling towards the lower half.
  • Roll the bottom up, and the sides in, like an envelope.
  • Fold over and seal the end of the egg roll with a bit of water to keep closed.
  • Repeat until all egg roll wrappers are filled.
  • Heat canola oil in wok or deep frying pan.
  • 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.
  • Heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
  • Remove from oil and place on metal wrack or paper towels to drain excess oil.
  • Serve with your choice of dipping sauces.
  • For sweet soy dipping sauce: Combine all ingredients and stir to dissolve sugar.
  • Allow to sit for at least one hour.
  • Can be stored covered in refrigerator for up to 2 weeks.
  • For duck sauce: Combine mustard and apricot preserves.
  • Ready to serve.
  • For peanut sauce: Blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
  • Add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
  • Garnish with peanuts.