California Rock Crab Spring 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
1-2 tsp. pickled ginger, minced
1 Tbsp. green onion, chopped
2 Tbsp. grated carrot
1-2 tsp. cilantro, chopped
Spring roll (Lumpia*) wrappers
Plum dipping sauce
Instructions:
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 approx. a 3-inch by 11/2-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 Tbsp. plum jelly
1 tsp. soy sauce
2 tsp. rice vinegar
Plum Dipping Sauce Instructions:
Combine ingredients and gently heat until jelly is melted. Serve warm.
Makes approx. 1/4 cup.
* 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.
|
|
member logon
