1.
Heat peanut and sesame oils in a clean, preheated wok. When hot, stir-fry the crushed garlic and chili for 1 minute. Add the vegetables, cilantro and ginger; stir-fry for 1 minute more. Drizzle with the rice wine or dry sherry and soy sauce. Allow mixture to bubble up for 1 minute.
2.
Using a slotted spoon, transfer the vegetables to a bowl. Set aside until cool, then stir in the crabmeat and season to taste with the salt and pepper.
3.
Soften the spring roll wrappers, following package directions. Place some of the filling on a wrapper, fold over the front edge and the sides, and roll up neatly, sealing the edges with a little beaten egg. Repeat with the remaining wrappers and filling.
4.
Heat the oil for deep-frying in the wok and fry the spring rolls in batches, turning several times, until brown and crisp. Remove with a slotted spoon, drain on paper towels and keep hot while frying the remainder. Serve at once, garnished with lime wedges and cilantro, with the dipping sauce.
