Crab & Shrimp Egg Rolls

1/2 pound snow crab
1/2 pound bay shrimp
1 head napa cabbage, sliced
1 cup bean sprouts
1 green onion, diced
1 ounce soy sauce
1 tablespoon chili pepper, crushed
2 tablespoon fresh ginger root, peeled and julienne
8 egg roll (wonton) skins
1 egg yolk

Combine the first 8 ingredients.

Place one wonton skin on flour-dusted work area. Into the middle of one wonton skin, place 2-3 tablespoons of the filling. Fold all four sides of the wonton skin over the filling, allowing for a one-inch over-lap. Brush egg yolk on the edges of the egg roll to seal. Dust the filled egg roll with flour. Follow this same procedure with the remaining wonton skins.

Deep fry the egg rolls approximately 5 minutes at 350 degrees or bake approximately 15 minutes at 400 degrees.
1 cup honey
1/4 cup malt vinegar
2 tablespoons dry mustard
1 tablespoon cayenne pepper

Mix all ingredients together. Place sauce in a ramekin and serve with the egg rolls.

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