Tortilla 'Spring Rolls' - cooking recipe

Ingredients

1 cup preshredded cabbage or 1 cup coleslaw mix
1/2 cup finely chopped cooked ham
1/4 cup finely chopped water chestnut
1/4 cup sliced green onion
3 tablespoons plum sauce, divided
1 teaspoon sesame oil
3 6-inch flour tortillas

Preparation

Combine cabbage, ham, water chestnuts, onions, 2 tablespoons of the plum sauce and oil in a medium bowl; mix well.
spread remaining 1 tablespoon plum sauce evenly over tortillas.
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.
Refrigerate at least 1 hour or up to 24 hours before serving.
Cut each tortilla roll into 4 pieces.