Name: Crab spring rolls
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: For the spring rolls; Oil, for frying; 120g onion, chopped; 10g garlic, minced; 420g green cabbage, shredded; 140g red cabbage, shredded; 75g spring onion, chopped; 30g carrot, finely grated; 3 tbsp oyster sauce; Salt and freshly ground black pepper; 450g lump crabmeat; 1 package spring roll wrappers; 1 egg, beaten for egg wash; Pickled ginger vinaigrette, recipe follows; For the pickled ginger vinaigrette; 20g bonito base (dashi) (stock made from dried tuna flakes); 500g granulated sugar; 240ml rice wine vinegar; 55g chopped fresh ginger; 340g pickled ginger; Pinch salt; 355ml salad oil