Crab-Filled Egg Rolls with Ginger-Lime Dipping Sauce

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.

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.