Serves  4

Ingredients:

8 large spring roll wrappers (about 25cm square)
1 large egg white, for brushing
Oil, for deep-frying
Ginger and coriander sauce, for dipping
 
For the filling:
250g white crabmeat
2 spring onions, trimmed and finely sliced
85g sweet corn
Handful of coriander leaves, chopped
1 tbsp wholegrain mustard
Sea salt and black pepper
Tiny squeeze of lime juice
 
For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and lime juice to taste.
 
Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.
 
Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180C. To check the oil is hot enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.
 
Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.