Thai Crab Rolls

SAUCE: Combine the vinegar and sugar in a small saucepan and bring the mixture to a boil over medium heat. Boil, stirring frequently, just until the sugar is dissolved. Transfer the liquid to a small bowl. Add the garlic, pepper, and fish sauce and set aside.

FILLING: Melt the butter in a skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion is translucent, about 2 minutes.

Add the celery, carrot, and mushrooms to the skillet, and cook, stirring frequently until the vegetables are soft, about 2 minutes.

Add the crab meat, fish sauce and black pepper and toss well. Transfer the filling to a bowl and let cool completely.

TO ASSEMBLE: Combine the flour and water in a bowl and stir to form a paste.

Stack the spring roll wrappers. Using a sharp knife or scissors, cut the stacked wrappers in half along the diagonal. Work with one triangle at a time, keeping the remaining wrappers covered with a damp kitchen towel to prevent drying.

Place a spring roll triangle smooth side down on a work surface, with the long edge nearest you. Lightly brush the sheet with the flour paste.

Place 2 teaspoons of the filling along the lower edge of the wrapper, then fold in points at the side over filling, and then roll up from the bottom to enclose the filling.

Place the roll seam side down on a large plate and keep covered with a damp towel while you fill and roll the remaining triangles.

Preheat the oven to 250 degrees F. Line a baking sheet with paper towels.

Heat 2 inches of oil in a wok or deep heavy skillet over medium-high heat to 350 degrees F. Gently add the crab rolls in batches and cook, turning occasionally, until golden brown, about 2 minutes.

Remove with a slotted spoon to a cooling rack set over a paper toweling to drain. Transfer the rolls to the baking sheet and keep warm in the oven while you cook the remaining rolls.

Serve the crab rolls warm with the dipping sauce.