Crunchy Crab Lumpia

• 1 Tbsp canola oil, plus more for frying
• 1 Tbsp minced shallot
• 1 tsp minced garlic (2 cloves)
• 1-2 Thai chili peppers, stemmed and minced (optional)
• 8 oz shredded Napa cabbage
• 1/2 tsp salt
• 1 lb canned crab meat, or flaked imitation crab, drained
• 2 Tbsp Homemade Mayo, or regular store-bought mayo
• 2 Tbsp sambal oelek chili paste (optional)
• 4 Tbsp chopped fresh cilantro
• 1/2 tsp freshly ground black pepper
• 25 square spring roll wrappers (8x8 in)
• water, for sealing

Heat a wok or saute pan over high heat until a drop of water sizzles and evaporates on contact. Swirl the oil into the pan and add the shallot, garlic, and chili peppers, and stir-fry until the garlic begins to lightly brown, about 30 seconds. Add the cabbage and salt to the pan and toss to combine, continuing to cook until the cabbage wilts down and softens, 2-3 minutes. Remove the pan from the heat and allow the cabbage mixture to cool completely.

Combine the cooled cabbage mixture with the crab meat, mayonnaise, chili paste, cilantro, and black pepper in a large bowl. Gently mix the contents of the bowl until thoroughly combined.

To roll:

Place a wrapper with a point toward you. Place 1 heaping tablespoon of filling just under the midpoint. Roll up the nearest point over the filling until it resembles a triangle, fold in the sides, then moisten and continue rolling. Place under a moist towel while you roll the rest of the lumpia.

Freeze in a single layer on a baking sheet, then place in a Ziploc. Store for up to 3 months (yeah right, like they're going to last that long).

To fry: heat oil to 350 in a skillet or deep fryer. If pan-frying, turn occasionally. Cook a total of 3-4 minutes. If frozen, add 1-2 minutes.

Place on a plate lined with paper towels to drain and cool.