Method

1. Slit the squid pouch open along one side and cut it into thin strips about 10cm/4in long.
2. Cut the pork escalope into similar-sized pieces. Cut the spring onions into 7.5cm/3in lengths and then cut lengthways into fine shreds.
3. Heat the sesame oil in a wok or a large deep frying pan. Add the garlic and ginger and stir-fry for a few seconds.
4. Add the bean sprouts and mushrooms and stir-fry for 30 seconds only. Tip into a bowl and gently stir in the spring onions, crab meat, soy sauce, sugar, salt and sichuan pepper.
5. Mix the flour with 2 tbsp of cold water to make a paste. Put a spring roll wrapper on a work surface with one corner facing you. (Keep the other wrappers covered with a slightly damp cloth to prevent them drying out.)
6. Put 3 heaped tsp of the filling in a line about 5cm/2in from the corner.
7. Fold the corner of the spring roll wrapper over the line of filling and give it a little roll, making sure that the filling stays in place.
8. Fold in first one side of the wrapper and then the other, so that they overlap in the centre and the filling is completely enclosed.
9. Roll up the spring roll tightly, holding in the sides as you do so. Seal the end with a little of the flour and water paste.
10. Make the remaining spring rolls in the same way, keeping them covered with a damp cloth.
11. Pour the oil into a large pan so that it is about one-third full and heat to 190C/375F/Gas 5 or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute.
12. Deep-fry the spring rolls, four at a time, for 5-6 minutes, until crisp and golden. They tend to float in the oil so a good trick is to rest a frying basket or sieve on top of them to keep them submerged during cooking.
13. Mix together all the ingredients for the dipping sauce and pour into small saucers or bowls. Serve with the hot spring rolls.