CALIFORNIA ROCK CRAB SPRING ROLLS WITH PLUM DIPPING SAUCE

Ingredients for 7 Rolls

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 tbsp Canned bamboo shoots, chopped
2 tsp Pickled ginger, minced
1 tbsp Green onion, chopped
2 tbsp Grated carrot
2 tsp Cilantro, chopped
Spring roll (Lumpia*) wrappers
Plum dipping sauce
Plum Dipping Sauce:
2 tbsp Plum jelly
1 tsp Soy sauce
2 tsp Rice vinegar

Procedure:

1. In a medium bowl, combine all ingredients and mix well.
2. Put 3 tablespoons of filling on front section of the spring roll wrapper.
3. Form the filling into approx. a 3-inch by 11/2-inch mound.
4. Fold one end of the wrapper over the filling.
5. Next, fold the 2 sides toward the middle, then roll the wrapper up and place seam side down on a platter.
6. 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.
7. Plum Dipping Sauce Instructions:
8. Combine ingredients and gently heat until jelly is melted.
9. Serve warm.
10. Makes approx. 1/4 cup.
11. Nutrition (per serving): Calories 72; Protein 5 gm; Carbo. 11 gm; Fat 0.3 gm; Cholesterol 14 mg; Sodium 138 mg
12. * Lumpia Tip: Lumpia may be found in the frozen food section of Asian food stores and in a few supermarkets.
13. Rice paper wrappers may also be used, although sometimes they are more difficult to handle.
14. Won�ton wrappers may be substituted, but these must be cooked as they are a noodle.
15. Courtesy of the California Seafood Council

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