Spring rolls with a deliciously different filling of crab flavoured with ginger and coriander leaf.
Blend the crab meat, Ground Ginger, Coriander Leaf and lime zest together.
Open out a spring roll wrap and brush all over with egg yolk or water. Spread 1 tbs crab mixture over the wrap, fold in the two sides and roll up, sealing the edges with egg yolk or water.
Repeat with the remaining crab mixture and spring roll wraps. Refrigerate for at least one hour.
Deep fry the spring rolls in oil for 3-4 minutes, until golden brown and crispy all over.
Delicious served with sweet chilli sauce.
Spring roll pastry can be found in Asian supermarkets.