with Plum Sauce
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
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
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,
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