Kimchi Crab Spring Rolls

Name: Kimchi Crab Spring Rolls
Ingredients: 1/2 cup/125ml sugar; 1/4 cup/60ml rice vinegar; 2 tablespoons/30ml fish sauce; 2 tablespoons/15ml finely chopped peeled fresh ginger; 2 tablespoons/15ml soy sauce; 1 clove garlic, minced; Juice of 1 lime; 3 eggs, beaten; Salt and pepper; Canola oil, for the skillet; 1 pound/450g snow crab; 12 spring roll wrappers; 2 scallions, julienned; 1 carrot, julienned; 1 celery rib, julienned; 1 1/2 cups/375ml Chuck's Kimchi, recipe follows; 1 bunch fresh cilantro, chopped; Canola oil, for frying; 1/4 cup/60ml salt; 1 large napa cabbage, cut into big chunks; 1/4 cup/60ml rice flour or all-purpose flour; 2 tablespoons/30ml sugar; 1/2 cup/125ml red pepper powder; 3 cloves garlic, minced; One 1-inch piece (2 1/2cm) fresh ginger, peeled; 1 stalk lemongrass, tough parts discarded and inner stalk minced; 1 onion, chopped; 1/4 cup/60ml chopped fresh chives; 1/4 cup/60ml fish sauce; 2 tablespoons/30ml soy sauce