Ingredients

• 1 1/4 heads bok choy
• 1/4 bunch scallions, minced
• 3 ounces jumbo lump crabmeat, picked over
• 1/2 teaspoon pickled ginger, chopped
• 1 lime, juiced
• 1 teaspoon chopped cilantro leaves
• Salt and pepper
• Vegetable oil, for frying
• Spring roll wrappers
• 3 egg yolks, beaten with a little water to make an egg wash

Garnish:

• 1 pink grapefruit, segmented
• 1 avocado, thinly sliced
• 1-ounce almonds, toasted
• 2 ounces mixed salad leaves
• Pink Grapefruit Dressing, recipe follows

Pink Grapefruit dressing:

2 tablespoons sugar

3 shallots, peeled and diced

2 tablespoons honey

1/2 cup fresh-squeezed grapefruit juice, strained (from 2 pink grapefruits)

1/4 cup grapeseed oil

1/8 cup rice wine vinegar

Grenadine

1 lime, juiced

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.