Thai Spring Rolls
with Plum Sauce


Dip warm spring rolls into a beautiful purple plum sauce for a crunchy sweet-and-sour treat to tantalize the taste buds. Look for purple plums, which are plump and give slightly when gently pressed. Peanut oil has a naturally high smoke point, which is perfect for deep frying the vegetable filled spring rolls. 

Ginger Plum Sauce

    ¼ cup plum wine
     ¼ cup rice wine vinegar
    10 tablespoons granulated sugar
    5 peeled plums, cut into smaller pieces
    1 purple plum, unpeeled and sliced
     1 ½ teaspoon fresh grated ginger
     ¼ teaspoon salt
    4 teaspoons cornstarch mixed with 4 teaspoons water

Spring Rolls

    1 (7.75-ounce) packages dried bean thread noodles

    2 tablespoons chopped white mushrooms
    1 cup finely chopped carrots
    1 medium yellow onion, chopped
    1 garlic cloves, crushed in a garlic press
    ½ teaspoon seasoning salt
    Pinch fresh ground Tellicherry peppercorns
    1 (16-ounce) package egg roll wrappers

    Peanut or Canola oil

1. Plum Sauce: In a 3-quart saucepan, heat the plum wine, vinegar, sugar, plums,
    ginger and salt on low until the plum pieces soften. Strain and discard pulp.

2. Mix a little plum sauce with the cornstarch mixtures. Use a whisk to stir the
    cornstarch mixture back into the sauce and cook until the sauce has thickened,
    stirring frequently.

3. Spring Rolls: Soak noodles in water for 30 minutes. Drain and cut into 2-inch

4. In a 10-inch frying pan, sauté mushrooms, carrots, onion and garlic. Sprinkle
    with salt and pepper. Remove from frying pan and cool in a small bowl for 5-10

5. On a floured breadboard, lay out each egg roll wrapper with a corner towards
     you. Place a little heap of noodles and then add about a tablespoon of the cooled
     vegetable mixture. Fold corner over vegetable mixture then turn in sides. Roll
     up, securing point with a dab of water.

6. Heat 3 inches of oil in a 2-quart saucepan. Fry rolls for a few seconds on each
     side, then drain on paper towels. Watch carefully as they can burn easily.

7. Serve with individual bowls of plum sauce.

    Hint: To grate ginger look for a special ginger grater.

    Makes 8 servings