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Rock Crab Spring Rolls




Source of Recipe


Internet


List of 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 to 2 teaspoons pickled ginger, minced
1 tablespoon green onion, chopped
2 tablespoons grated carrot
1 to 2 teaspoons cilantro, chopped
spring roll, Lumpia*; wrappers
plum dipping sauce

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. Makes 7 spring rolls.

Plum Dipping Sauce

2 tablespoons plum jelly
1 teaspoon soy sauce
2 teaspoon rice vinegar

Combine ingredients and gently heat until jelly is melted. Serve warm. Makes approximately 1/4 cup.

Nutrition (per serving): Calories 72; Protein 5 gm; Carbo. 11 gm; Fat 0.3 gm; Cholesterol 14 mg; Sodium 138 mg

* Lumpia Tip: Lumpia may be found in the frozen food section of Asian food stores and in a few supermarkets. Rice paper wrappers may also be used, although sometimes they are more difficult to handle. Wonton wrappers may be substituted, but these must be cooked as they are a noodle.


Recipe