A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
California Rock Crab Spring Rolls With Plum Dipping Sauce
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- #46120
Real flaked crab with bean sprouts, carrots, and cilantro helps make up a delicious dipper. Warm plum sauce with vinegar and soy provides a perfect complement.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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 wrappers
PLUM DIPPING SAUCE
2 tablespoons plum jelly
1 teaspoon soy sauce
2 teaspoons rice vinegar
directions
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.
For Plum Dipping Sauce: Combine ingredients and gently heat until jelly is melted. Serve warm.
added by
Noelle5678
nutrition data
Nutritional data has not been calculated yet.
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