Tortilla 'Spring Rolls'

1. 1

   Combine cabbage, ham, water chestnuts, onions, 2 tablespoons of the plum sauce and oil in a medium bowl; mix well.

2. 2

   spread remaining 1 tablespoon plum sauce evenly over tortillas.

3. 3

   Spread about 1/2 C.cabbage mixture on each tortilla, leaving 1/4-inch border; roll up the tortillas and wrap each roll tightly in plastic wrap.

4. 4

   Refrigerate at least 1 hour or up to 24 hours before serving.

5. 5

   Cut each tortilla roll into 4 pieces.

No additional tips available.