|Crabmeat||8 Ounce, shell and cartilage removed and flaked|
|Onion||1 Small, finely chopped|
|Carrot||1 , grated|
|Bean sprouts||1⁄4 Cup (4 tbs)|
|Spring roll wrappers||10|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Put the crabmeat, onion, carrot, bean sprouts, and egg in a bowl and combine thoroughly.
Put about 2 tablespoons of the filling in the centre of one spring roll wrapper and carefully roll up diagonally to make a neat parcel, making sure that the filling is completely enclosed.
Fill a large deep-frying pan one-third full of oil and heat it until it is very hot.
Carefully lower the rolls (on a spatula or slotted spoon), a few at a time, into the oil and fry until they are golden brown and crisp.
Remove from the oil and drain on kitchen towels.