Egg Rolls Recipe

Pick through the jumbo lump crab meat and remove any shells. In a medium bowl gently fold the crab into mayonnaise, diced shallot, chives, Dijon, lemon juice, Worcestershire, Old Bay, salt and pepper. Use a light touch to keep lumps intact.

Taste the mixture and adjust seasoning. If mixture feels loose for wrapping, stir in the beaten egg and up to 1/4 cup panko breadcrumbs a tablespoon at a time until the filling holds its shape but remains moist. Refrigerate the filling for 15–20 minutes to firm slightly.

Whisk together mayonnaise, sriracha (or thinned gochujang), rice wine vinegar, lemon juice, grated garlic and honey in a small bowl until smooth. Season to taste with salt. Refrigerate until ready to serve.

Prepare glue and oil

Mix the flour and cold water to form a smooth slurry (wrap glue). Pour vegetable oil into a deep heavy-bottomed pot or Dutch oven to a depth of 2–3 inches (about 4–6 cups depending on pot size). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown in about 30–45 seconds.

Assemble the egg rolls

Lay one egg roll wrapper diamond-shaped on a clean surface. Spoon about 2.5–3 tablespoons (roughly 28–35 g) of crab imperial slightly off-center toward the bottom third of the wrapper, leaving a 3/4-inch border. Brush the edges with egg wash. Fold the bottom corner up over the filling, tuck in both sides snugly, then continue rolling tightly to the top. Seal the top corner with the flour slurry. Repeat with remaining wrappers and filling (should make about 8 egg rolls).

Fry the egg rolls

Working in batches (do not crowd), carefully lower 2–3 egg rolls into the hot oil. Fry 3–4 minutes, turning occasionally, until wrappers are evenly golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining rolls.

Place 1 egg roll on a serving plate, cut on a slight bias if desired. Spoon 1–2 teaspoons of spicy aioli alongside or lightly brush on the cut interior. Top each egg roll with about 1/2 teaspoon of salmon roe, scatter sliced scallions and microgreens. Serve immediately with a lemon wedge for squeezing.