Chilled Spring Rolls recipe

Ingredients:
2
green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs
(each about 2
inches long) -- shelled
OR
10 imitation whole crab
legs (each about 2
inches long)
1 teaspoon sesame oil
10 leaf
lettuce leaves
10 ready-to-eat spring roll skins (8 1/2
inches
square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce -- (recipe
follows)

HONEY SICHUAN SAUCE
1/3 cup honey
1/3 cup chili
purée

Procedures:
Cut green onions into 2-inch pieces; cut pieces lengthwise into
thin
strips. Mix green onions and bean sprouts; divide mixture into 10
equal
parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce
leaf
into 3-inch squares.

Place 1 lettuce square on center of 1
spring roll skin. (Cover remaining
skins with plastic wrap to keep them
pliable.) Place 1 part bean sprout
mixture on lettuce; top with 1
crabmeat piece and 1 1/2 teaspoons
cilantro. Fold bottom corner of spring
roll skin over filling, tucking the
point under. Fold in and overlap the
2 opposite corners. Brush fourth
corner generously with cold water; roll
up to seal.

Repeat with remaining spring roll skins. (Cover filled
spring rolls with
plastic wrap to keep them from drying out.) Cover and
refrigerate at least
2 hours but no longer than 8 hours. Cut in half if
desired. Serve with
Honey Sichuan Sauce.

HONEY SICHUAN
SAUCE:

Mix ingredients.