Shred, wash, and blanch the bokchoy in boiling water for a few minutes or until tender. Add the scallions during the last 30 seconds of blanching. Refresh both in an ice bath, drain, and lightly squeeze out the excess water from both the bok choy and the scallions. Mix together with the crabmeat, pickled ginger, lime juice and cilantro. Season with salt and pepper, to taste.
In a large, heavy pot, heat oil to 365 degrees F. Spoon the crab mixture onto each wrapper, covering 3/4 of the wrapper. Brush the remaining 1/4 of the wrapper with the egg wash. Fold sides in, roll up and press lightly to seal. Carefully add to hot oil, and deep-fry for 3 to 5 minutes. Drain on paper towels and season lightly.
On each plate, place 3 segments of pink grapefruit and 3 slices of avocado. Mix the salad leaves with salt and pepper and some Pink Grapefruit Dressing, and place in the center of each plate. Sprinkle the toasted almonds around the outside then dribble Pink Grapefruit Dressing around the outside. Cut spring rolls in half on the bias and arrange on top of the salad.
In a medium skillet, melt the sugar over medium heat, and then add the shallots and honey. Pour in the strained juice and cook until reduced to 1/3 of the volume. Let cool, and then transfer mixture to a blender. Puree, slowly adding the grapeseed oil and rice wine vinegar. Add enough grenadine for color and then stir in the lime juice. Chill until ready to use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef Mark Salter