Crab Spring Rolls

2 ounces Chinese cellophane or glass noodles, cooked
Dash sesame oil
Dash soy sauce
1 tablespoon chopped green onions
Freshly ground black pepper
8 rice papers or spring roll wrappers
1 pound jumbo lump crabmeat, picked over for cartilage
1/4 cup mayonnaise
2 teaspoons chili paste
Salt
1/2 cup bean sprouts
1/2 cup julienne carrots
1/2 cup packed fresh mint leaves


Preheat the fryer. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the noodle mixture over the crab mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the carrots, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Repeat with remaining spring rolls. Slice each roll in half diagonally. Serve the rolls on a large platter with the sweet and sour sauce.

Sweet and Sour Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch

Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.

Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.