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
Servings: 7
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.
Yield: 7 spring rolls
Notes: * 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. Won*ton wrappers may be substituted, but these must be cooked, as they are a noodle.
THE OTHER CALIFORNIA CRAB
Californians have always had an affinity for the fine crabs that are native to our coastal waters. Locals and visitors alike favor the salads, soups and stews that feature these crustaceans. California rock crabs, actually three species of rock crab, are harvested primarily in southern California, but the fishery is gaining importance in northern waters as well. Rock crab is not as widely recognized as its famous cousin, the Dungeness. Nevertheless, those in-the-know highly prize California rock crab for its flaky, delicately flavored meat. Unlike Dungeness crab, most of the meat in a rock crab is located in the large claws. Harvested yearlong, rock crab may be found in Asian markets, and many fishermen sell their catch directly at regional farmers' markets in northern and southern California. The succulent spring rolls showcased in our springtime recipe offering feature the delicately flavored meat of the California rock crab, blended with the textures and flavors of crisp, fresh vegetables. The plum dipping sauce is a delicious accent to these fresh appetizers whether served au natural or fried.
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
Servings: 7
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.
Yield: 7 spring rolls
Notes: * 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. Won*ton wrappers may be substituted, but these must be cooked, as they are a noodle.
THE OTHER CALIFORNIA CRAB
Californians have always had an affinity for the fine crabs that are native to our coastal waters. Locals and visitors alike favor the salads, soups and stews that feature these crustaceans. California rock crabs, actually three species of rock crab, are harvested primarily in southern California, but the fishery is gaining importance in northern waters as well. Rock crab is not as widely recognized as its famous cousin, the Dungeness. Nevertheless, those in-the-know highly prize California rock crab for its flaky, delicately flavored meat. Unlike Dungeness crab, most of the meat in a rock crab is located in the large claws. Harvested yearlong, rock crab may be found in Asian markets, and many fishermen sell their catch directly at regional farmers' markets in northern and southern California. The succulent spring rolls showcased in our springtime recipe offering feature the delicately flavored meat of the California rock crab, blended with the textures and flavors of crisp, fresh vegetables. The plum dipping sauce is a delicious accent to these fresh appetizers whether served au natural or fried.
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