Shred cabbage, rinse under cold water and drain well. Heat wok or sauté pan and add 1 tablespoon of sesame oil and cabbage. Cook cabbage a little at a time to fit in pan. Once the cabbage has wilted or cooked down, remove from heat and drain in colander. Heat pan, add 1 tablespoon of sesame oil and two strips of bacon, cook bacon until crisp, remove and set aside. Add onions to the hot bacon flavored sesame oil and cook for 1 minute, add garlic, chile, shiitake mushrooms, ginger root and crisped bacon pieces. Cook mixture for 2-3 minutes and add cabbage. Mix ingredients and heat thoroughly. Season with soy sauce and black pepper to taste. Adjust seasoning with kosher salt if needed. Place mixture in a bowl and allow to cool in refrigerator. Once cool add Crab Classic and mix thoroughly. Re-adjust seasoning if needed.

Follow filling/folding instructions on back of egg roll wrapper. Deep fry in 350°F oil until golden. Serve with favorite Asian dipping sauce.

Makes 12 egg rolls.

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