2 green onions
5 cups bean sprouts (10 ounces)
10 cooked fresh crab legs (each about 2
inches long) -- shelled
OR
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)

HONEY SICHUAN SAUCE
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 crabmeat 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 crabmeat 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.

HONEY SICHUAN SAUCE:

Mix ingredients.