Mango Crab Spring Rolls

2 tbsp fish sauce
1 tbsp rice wine or dry sherry
3 1/2 tsp minced fresh ginger, divided
1 tbsp chopped cilantro leaves
1/2 lb. cooked crab meat, broken into chunks (or lobster)
2 tbsp canola oil
1 tbsp loose green tea, such as Gunpowder green tea
2 small mangos, peeled, seeded, and diced
12 , 8" round dried rice paper wrappers
 

Combine fish sauce, wine/sherry, 1 1/2 tsp ginger, and cilantro leaves in a medium bowl.

Add crab/lobster; toss to coat.

Cover and marinate in refrigerator for 30 minutes.

Heat oil in a large cooking pan over medium heat, swirl oil to coat pan.

Add green tea and saute until fragrant (30 seconds).

Add 2 Tbsp ginger and saute another 30 seconds.

Add crab/lobster mixture; stir and toss until it heats through, about 1 minute.

Remove from heat. Let cool, then mix in mango.

Fill medium bowl with warm water.

Dip one of the wrappers in the water for 15 seconds, or until softened.

Carefully transfer it to a clean and dry work space.

Arrange 2-3 Tbsp of the filling in an even horizontal mounds just below the center of the wrapper.

Roll up the rice paper to form a tight cylinder, folding the sides about half way.

Cover finished rolls with a damp cloth to prevent drying. Serve with dipping sauce.