Spring rolls with crab and herbs Recipe - Los Angeles Times

Ingredients

• 1 pound crab meat
• 2 tablespoons chopped mint
• 3 tablespoons chopped cilantro
• 3 tablespoons chopped chives
• About 2 tablespoons mayonnaise
• Salt and freshly ground black pepper
• 16 spring roll wrappers, 8 inches square
• 2 egg yolks, lightly beaten
• 1/4 cup freshly squeezed lime juice
• 1/4 cup Vietnamese fish sauce
• 3 tablespoons plus 1 teaspoon sugar
• 3 ramps, washed, trimmed and finely chopped
• 1 to 2 teaspoons Vietnamese garlic-chile paste
• Peanut or vegetable oil for frying
• 16 Bibb lettuce leaves
• 1 small bunch cilantro
• 1 small bunch fresh mint, leaves removed