Crab egg rolls

I have revisited a family favorite: homemade egg rolls. A previous version of my crab egg rolls can be found in this entry from January 2010:

http://angelfoodcooking.blogspot.com/2010/01/crab-rolls.html?m=1

But these are a tad simpler, take 30 minutes start to finish, and taste incredible.

I fried them in about 1/2 inch canola oil with a few dashes of sesame oil. It's too expensive and doesn't handle high temps well but a few splashes do taste wonderful.

If you wish to make these vegan, stuff with your favorite veggies and potentially tofu if you wish and seal with corn starch and water instead of egg and water.

INGREDIENTS:
- one can crab meat, or other meat if desired. I use the Bumblebee white meat because it's cheap and i'm broke
- one bag broccoli slaw from the produce department at Wegmans (the original recipes recommends cabbage but this comes already shredded and packs an incredible nutritional wallop)
- a few tablespoons of Tzatziki (sp?) dressing just to lubricate it. It's not necessary and this is the first time I tried it.
- a teaspoon or so of ginger
- a hearty dash of fresh ground black pepper
- some country herb seasoning (or any herbs that appeal. Fresh dill is magnificent.
- I also added a hearty dose of ras wl hanout but I don't expect anyone else too

Get some Egg Roll Wrappers. Peel, fill, smear with an egg-water wash, fold up, and fry.