2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2 inches long), shelled
10 imitation whole crab legs (each about 2 inches long)
1 teaspoon sesame oil
10 leaf lettuce leaves
10 ready-to-eat spring roll skins (8 1/2 inches square)
1/3 cup chopped fresh cilantro
Honey Sichuan Sauce (recipe follows)

1/3 cup honey
1/3 cup chili purée

Cut green onions into 2-inch pieces; cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Sprinkle crab-meat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares.

Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crab-meat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 opposite corners. Brush fourth corner generously with cold water; roll up to seal.

Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce.

Mix ingredients.

Refrigerate 2 hours
Serves: 10

First of all, I can’t really claim to be a great chef. ~ Martin Yan