Fresh Crab Egg Rolls

1 tablespoon dry mustard
1 tablespoon milk
1/3 cup honey
6 egg roll skins
1 cup napa cabbage, shredded
¼ cup bean sprouts
meat from ½ Dungeness crab
2 tablespoons green onion, chopped
½ teaspoon chilis, crushed
2 tablespoons soy sauce
1 tablespoon fresh ginger, grated

Combine dry mustard, milk and honey to a paste. Set aside.

By hand, combine remaining ingredients except egg roll skins. Add mustard paste and mix thoroughly. Divide crab mixture, place in egg roll skins and roll. Heat oil in a deep fryer to 325 degrees and deep fry for 2 to 3 minutes. Serve with mustard.

**Note: If you do not have a deep fryer, you may use a deep sauté pan with oil poured to a depth of 3 inches and heated to 325 degrees.

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