Masaharu Morimoto’s Crab Rangoon

Make the tobiko mayo: In a medium bowl, combine the mayonnaise with the sesame oil, sriracha, lemon juice, and lime juice. Fold in the tobiko. Refrigerate until ready to use.

Make the crab rangoon: In a medium bowl, mix 1⁄4 cup of the tobiko mayonnaise with the crab meat, cream cheese, and lemon juice. Season with salt and pepper.

In a small bowl, mix the flour with 1 1⁄2 teaspoons of water and set aside. Working with 1 spring roll wrapper at a time, spread about 1 1⁄2 tablespoons of the crab mixture evenly on the spring roll wrapper on the end closest to you leaving about 1⁄2-inch border. Roll the end of the wrapper closest to you up and over the filling, creating a pencil shape. Roll the wrapper up, leaving about 1-inch at the end. using a pastry brush, brush the border with the flour mixture, then continue rolling the spring roll wrapper to seal in the filling. Continue with the rest of the filling.

Meanwhile, heat 2-inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reaches 350°. Working in batches, cook the crab rangoon until golden brown, about 2 to 3 minutes. Cool slightly on paper towels, then transfer to a serving platter. Serve with apricot jam and garnish with cilantro leaves.