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 sauceInstructions: 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.