3/4 cup cooked California rock crab meat -- flaked 1/2 cup cabbage -- minced 1/3 cup cooked green beans -- chopped 1/3 cup raw bean sprouts -- chopped 2 tablespoons canned bamboo shoots -- chopped 1 teaspoon pickled ginger -- minced 1 tablespoon green onion, chopped 2 tablespoons grated carrot 1 teaspoon fresh cilantro, chopped Spring roll (Lumpia*) wrappers ***PLUM DIPPING SAUCE*** 2 tablespoons plum jelly 1 teaspoon soy sauce 2 teaspoons rice vinegar
In a medium bowl, combine all ingredients and mix well. Put 3 tablespoons of filling on front section of the spring roll wrapper. Form the filling into approximately a 3-inch by 1 1/2-inch mound. Fold one end of the wrapper over the filling. Next, fold the 2 sides toward the middle, then roll the wrapper up and place seam side down on a platter.
At this point, the spring rolls may be sliced in half and served on a garnished plate with the dipping sauce, or they may be left whole and fried in hot oil.
Plum Dipping Sauce Instructions: Combine ingredients and gently heat until jelly is melted. Serve warm.