1 clove garlic, chopped 1 tablespoon oil 1 cup chinese cabbage, shredded 1/2 cup pea pods -- coarsely chopped 1/4 cup bamboo shoots -- chopped 2 tablespoons onion, minced 1 1/2 cup crab meat, flaked 1 egg -- beaten well 2 tablespoons soy sauce 1/4 teaspoon salt 1/8 teaspoon black pepper 6 egg roll wrappers oil, for deep frying
In a large skillet, saute the garlic in the oil for 1-2 minutes or until fragrant. Stir in the chinese cabbage, pea pods, bamboo shoots and onion. Stir fry until onion is soft, about 3-4 more minutes. Stir the crab into the vegetable mixture. Add the beaten egg, soy sauce, salt and pepper. Stir well. Remove from heat and let cool slightly.
Divide the crab mixture between the egg roll wrappers. Fold up the corners to form an envelope. Roll jelly-roll style. Heat oil to 360F degrees. Deep fry a few egg rolls at a time then drain on paper towels. Serve warm with your favorite dipping sauce.