1 tablespoon fish sauce4
3 tablespoons lime juice
1 scallion (shallot/spring onion), finely chopped
1 small red chili pepper, seeded and chopped
1 teaspoon palm sugar or brown sugar
1 tablespoon finely chopped fresh cilantro
1 tablespoon rice wine vinegar
1/2 small cucumber, peeled, seeded and finely chopped
2 teaspoons vegetable oil, plus 4 cups oil for deep frying
1 bunch bok choy, trimmed and shredded
4 kaffir lime leaves, finely shredded, or 1 teaspoon grated lime zest
8 oz (250 g) fresh or drained canned crabmeat
2 tablespoons chopped fresh cilantro (fresh coriander)
1 tablespoon lime juice
18-20 thawed frozen mini spring roll wrappers
2 teaspoons cornstarch mixed with 2 tablespoons water
To make dipping sauce, combine fish sauce, lime juice, scallion, chili pepper, sugar, cilantro, vinegar and cucumber. Stir to combine and set aside.
To make spring rolls, in wok over high heat, warm 2 teaspoons vegetable oil. Add bok choy and stir fry until softened about 1 minute. Remove from heat, place in bowl and allow to cool completely. Stir in kaffir lime leaves, crabmeat, cilantro and lime juice. Mix until well combined.
Separate spring roll wrappers, place on work surface and cover with damp kitchen towel to prevent them from drying out. Working with one wrapper at a time, lay it on work surface and place 1 tablespoon filling in the middle. Using fingertips, moisten edges with cornstarch and water mixture. Roll up diagonnally to enclose filling, tucking in edges. Seal with cornstarch and water mixture. Set aside, covered with plastic wrap. Repeat with remaining wrappers.
Heat 4 cups vegetable oil in wok until it reaches 375 F on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, add rolls and fry until golden, about 1 minute. Using slotted spoon, remove from wok and drain on paper towels.
Serve hot, accompanied with dipping sauce.