Ingredients:
1 pound crab meat, drained and picked over
1/2 cup bread crumbs
1/4 cup mayonnaise
1 egg, beaten
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1 package spring roll wrappers
Vegetable oil for frying
Instructions:
Make the crab cakes: In a large bowl, combine the crab meat, bread crumbs, mayonnaise, egg, onion, celery, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until well combined.
Assemble the egg rolls: Lay a spring roll wrapper on a flat surface. Place a spoonful of the crab mixture in the lower center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up the wrapper tightly, sealing the edges with a bit of water.
Fry the egg rolls: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy.
Serve: Drain the egg rolls on paper towels and serve immediately with your favorite dipping sauce, such as sweet and sour sauce or a spicy chili sauce.
