Roll out the spring roll dough on the surface and defrost. Defrost the crab tails, rinse and rub dry.
Rinse and drain the bean sprouts.
Squeeze the lemon. Stir together the soy sauce, sesame oil, juice of one lemon, a little ground pepper and seasoning and briefly marinate the crab tails and sprouts in it.
Spread a little bit of filling evenly on each of two spring dough rolls. Wrap the sides inward and roll up gently but tightly from bottom to top. Stir the flour with the water to stick the ends together.
In a saucepan, heat the oil for deep frying and deep fry the spring rolls in it for about 3-4 min until golden brown. Remove with a slotted spoon, drain on kitchen roll and bring to the table.
Tip: Serve with sweet soy sauce.