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

Spring Rolls

    1 (7.75-ounce) package dried bean thread noodles
    2 tablespoons chopped white mushrooms
    1 cup finely chopped carrots
    1 medium yellow onion, chopped
    1 garlic clove, crushed in a garlic press
    ½ teaspoon seasoning salt
    Pinch ground black pepper
    1 (16-ounce) package Twin Dragon egg roll wrappers
    Peanut or canola oil


1.  Plum sauce: In a 3-quart saucepan, heat the water,
     vinegar, sugar, plums, ginger and salt on low until the plum
     pieces soften. Strain and discard pulp. Mix a little plum sauce
     with the cornstarch mixture. Use a whisk to stir the cornstarch
     mixture back into the sauce and cook until the sauce has thickened,
     stirring frequently.

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

3.  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 minutes.

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

5.  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.

6.  Serve with individual bowls of plum sauce.

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

     Makes 8 servings