For the dipping sauce: Combine 1/2 cup (125ml) water, the sugar
, vinegar, fish sauce
, ginger, soy sauce, garlic and lime
juice in a small saucepan
. Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes. Let cool.
For the thin omelet: Sprinkle the eggs with salt and pepper. Heat a nonstick skillet over medium-low heat and coat with a small amount of oil. Use a paper towel to spread it around and wipe up any excess oil. Add a little of the beaten egg and rapidly swirl it around until it coats the bottom. Cook over low heat just until the egg is set, 15 to 30 seconds. It's done when the edges are dry and the top is just about cooked.
Loosen up the edges of the omelet with a spatula
, then flip the pan upside down onto a plate. The omelet should flop out like a crepe. Continue with the remaining egg. Roll up the omelets and cut into thin strips. Set aside.
For the spring rolls
: Remove the crabmeat from the shells. (You can reserve the shells in a freezer bag for making stock
Lay a spring roll wrapper on a work surface so you have a diamond shape. Arrange some scallions, carrot
, celery and kimchi in a rectangle in the center of the diamond. Add some of the omelet
and spoon over some kimchi. Top with a spoonful of crabmeat and some cilantro.
Dip your finger in water and spread a small amount around the edge of the wrapper. Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling. Cover each roll with damp paper towels as you finish.
Heat the canola oil in a deep fryer to 375 degrees F.
the spring rolls, turning them once or twice, until golden and crisp
. Transfer to paper towels to drain
Serve the spring rolls with the dipping sauce.