California Rock Crab Spring Rolls With Plum Dipping Sauce
recipe at a glance
ready in: 30-60 minutes
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.
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