California Rock Crab Spring Rolls with Plum Dipping Sauce |
Contributed by :Admin
Recipe Rating :Unrated
Prep Time :Not Specified
Cals/Serving :37
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Ingrediants |
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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 to 2 teaspoons)
1 tablespoon green onion -- chopped
2 tablespoons grated carrot
1 teaspoon cilantro -- chopped (1 to 2 teaspoons)
Spring roll (Lumpia*) wrappers
Plum dipping sauce (see below)
PLUM DIPPING SAUCE
2 tablespoons plum jelly
1 teaspoon soy sauce
2 teaspoons rice vinegar
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Preparation |
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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. Makes approximately 1/4 cup.
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