Crab Asparagus Egg Rolls With Three Dipping Sauces

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10-12 asparagus spears , cut into 1/4 inch pieces

2 cups shredded cabbage

1 lb lump crabmeat

2-4 tablespoons soy sauce

2 inches ginger , grated

1 tablespoon canola oil

2 tablespoons dark brown sugar

2 tablespoons minced ginger

freshly ground white pepper

1 cup unsalted peanuts

1/2 teaspoon cayenne pepper , to taste

1/4 cup dark soy sauce

2 cloves garlic , finely minced or grated

4 carrots , julienned

1/2 cup hot water

20-25 egg roll wraps

1/4 cup low sodium soy sauce

2 teaspoons brown sugar , to taste

2 teaspoons red chili paste (I like sambal)

chopped peanuts , for garnish

Sweet Soy Dipping Sauce

1 cup apricot preserves

3/4 cup fish stock or shrimp stock or vegetable stock (your choice)

Spicy Peanut Sauce

3-4 tablespoons yellow mustard (can add

2 tablespoons lemons, zest of

1/4 cup rice wine vinegar

canola oil , for frying

My Version of Duck Sauce

2 limes , juiced

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