| | Thai dipping sauce: |
| 1 | c | Distilled white vinegar |
| 1/2 | c | Light brown sugar; plus 4 teaspoons |
| 1 1/2 | tb | Minced garlic |
| 1 | tb | Crushed dried red pepper |
| 1/3 | c | Fish sauce; *see cook's notes, below |
| | Crabmeat filling: |
| 2 | tb | Unsalted butter; or olive oil |
| 2 | ts | Minced garlic |
| 1/3 | c | Onion; chopped |
| 1/3 | c | Celery; chopped |
| 1/3 | c | Shredded carrot |
| 3 | | Fresh shiitake mushroom caps |
| DIVIDER | | -- coarsely chopped |
| 1 | c | Lump crabmeat; fresh or drained canned, well |
| | Picked over |
| 1 | tb | Fish sauce; *see cook's notes, or salt to taste |
| | Freshly ground black pepper, to taste |
| 10 | | Spring roll wrappers; 8 inch square |
| 1 | tb | All-purpose flour; mixed with 1 tablespoon cold Water to form a paste |
| | Vegetable oil, for deep frying |
