• 1 bunch scallions
• 1 packet spring roll wrapper or rice sheets (if available)
• 1-1/3 cup shredded cabbage
• 1 carrot grated
• 1/4 cup loosely chopped cilantro
• 1 red bell pepper, cut into matchsticks
• 1/4 cup loosely packed basil (Thai, italian or purple)
• 2 serrano chillies (hot green) optional, to taste
• Plum sauce (see below)

Thaw spring roll wrapper 1 hour, separate and cover with damp cloth.

Blanch scallion tops. Chop two large bulbs, lengthwise into shreds.

Place some cabbage across center of wrapper, the carrot, scallion shreds, bell pepper, cilantro and basil, then a bit of hot pepper if desired.

Roll wrapper into a cylinder, wetting edge slightly to seal, leaving sides open.Secure with scallion ties in to places. Cut roll in half. Serve with plum sauce.

Plum sauce:

• 1 cup bottled sweet plum sauce
• 1/2 cup rice vinegar
• 4-1/2 tablespoons Sucanat or sugar
• 1-1/2 tablespoons Thai chili sauce
• 1/2 tablespoon flour

Combine and bring to boil gently on medium high for 2-3 minutes. Stir in flour and boil 1 minute. Allow to cool. Refrigerate for up to 6 weeks in sealed jar.