Mini Crab Spring Rolls

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Serves 6 as a starter.  If  you use good crab meat for this, your starter will be lifted from the ordinary to the extraordinary.  Recently on a trip to Inis Boffin I ate in Days Hotel, the crab starter there was simply divine.  Some people, or indeed purists think it a crime to take best fresh crab meat and add spices, etc.  It’s not at all, it makes for the most amazing eating experience.

Dipping Sauce:

• 1 tablespoon fish sauce
• 3 tablsepoons lime juice
• 1 scallion, finely chopped
• 1 small red chilli, seeded and chopped
• 1 teaspoon palm sugar, or brown sugar
• 1 tablespoon or handful of chopped coriander
• 1 tablespoon rice wine vinegar½ small cucumber, peeled seeded and finely chopped

Crab Spring Rolls:

• 2 tsp veg oil plus about 1 litre for deep frying
• 1 bok choy, shredded
• 4 kaffir lime leaves, finely shredded
• 250g crabmeat, try getting the fresh stuff, the tinned stuff is awful, as for the crab sticks, worse than awful
• 1 handful chopped fresh coriander
• 1 tablespoon lime juice
• 20 thawed frozen mini spiring roll wrappers (about 11.5cm, available in the asian markets, and some tescos in the freezer)
• 2 teaspoons cornflour mixed with 2 tablespoons water
  

Directions:
To make the dipping sauce, combine all ingredients and set aside.

To make the spring rolls: 

Place the wok over high heat, then add 2 teaspoons veg oil.  Add the bok choy and stirfry until softened, only 1 minute, Then mix it with all the other ingredients. 
Separate spring roll wrappers, place on the work surface and cover with damp kitchen towel to prevent them from drying out.
Working with one wrapper at time, place 1 tablespoon filling in the middle.  Using fingertips, moisten edges with cornflour and water mixture, so that they will stick.  Roll up diagonally to enclose filling, tucking in edges.  Seal with cornflour mix, Cover with cling film, repeat with the rest of the wrappers. 
Then heat the litre of oil in the wok till it reaches 190C, or until a small bread cube dropped in the oil sizzles and turns golden.  Working in batches fry the rolls until golden, about 1 minute.
These can be made well in advance but only fry just before serving.  Warning, these are addictive!  Replace the crab with shredded duck and cabbage, or pork. 

Serve hot with the chilled dipping sauce.