dungeness crab wontons w/ thai dipping sauce

i must admit, i cannot take any credit for these little ditties ~ but buying frozen, pre-made crab cakes was quite the trick in this quick & easy recipe!
we used large eggroll wontons, they were a bit cumbersome, i would recommend using the smaller, round wonton wrappers.

3 frozen crab cakes, thawed
1 tbls minced fresh ginger
~ mix together in a bowl & set aside
~ in a small dish whisk one egg w/ 2 tbls cold water
lay out one wonton wrapper at a time, place roughly 1 - 2 tbls crab mix in the center, brush the egg mixture lightly around the edges and fold together, keeping one side flat on the counter. gently sqeeze out any air and make sure the wonton is closed. place on a plate as you finish the rest.
~ in a 12 - 14 inch saute pan, place roughly 1 tbls oil and spread it around. lay flat all your wontons, overlapping just a bit with the edges.
~ heat the pan to medium high and cook about 5 minutes, until golden brown...DO NOT FLIP OR AGITATE.
~ quickly turn down heat to low, add 1/2 cup of water and put the lid on right away, let steam for 10 minutes.
~ during this time i made my edamame, & tossed with salt when done
~ after 10 minutes, take the lid off, turn the heat up to medium high again and cook for 3 - 4 more minutes.
serve pronto!

dipping sauce :
1/2 cup seasoned rice wine vinegar
1 1/2 tsp thai fish sauce
1 1/2 tsp hot chile oil or toasted seasame oil
add in a little grated carrot & cilantro