Plum Sauce For Egg Rolls Or Spring Rolls Recipes

QUICK EGG ROLL DIPPING SAUCE

Steps:

• Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.

PUMPKIN EGGROLL SAUCE

Steps:

• Bring to a boil first 7 ingredients.
• In a small bowl mix water and cornstarch and add to boiling mixture. Boil for one minute. Remove from heat and let cool. Put into a covered container and refrigerate.
• Great for egg rolls or fried wontons or whatever you like.

PLUM SAUCE

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

TRADITIONAL SPRING ROLLS

Steps:

• Remove any fat or gristle from the pork loin. Going across the grain, make paper-thin slices and cut them into matchstick-size shreds. Place the shreds in a bowl, add the marinade, toss lightly to coat, and let stand 15 minutes. Combine the sauce ingredients.
• For the paste, combine the flour and water with a whisk until smooth.
• Heat a well-seasoned wok, add 3 tablespoons oil, and heat until very hot. Add the Chinese cabbage and stir until just wilted, about 1 1/2 minutes. Add the Chinese chives or scallions, the bean sprouts and the two tablespoons of rice wine. Stir-fry another minute over high heat and remove with a strainer. Drain off any liquid and spread the mixture out on a tray to cool.
• Reheat the wok, add 3 tablespoons of oil and heat until very hot. Add the pork shreds and fry over high heat, stirring constantly, until they separate and change color. Remove and drain.
• Drain the pan, add 2 tablespoons of oil and heat until very hot. Add the shredded black mushrooms and toss lightly over high heat 30 seconds, until fragrant. Add the cooked pork and the sauce. Stir-fry briefly until sauce thickens and remove. Spread on a platter and cool. Once cool, mix with the cabbage-bean sprout mixture.
• Arrange one spring roll wrapper flat on a counter. (Cover the others with a damp cloth to keep them them from drying out.) Grab a portion of filling - about 1/4 cup - and squeeze out any excess liquid. Place the filling across the lower third of the skin and, using your finger, spread some paste on the opposite edge. Starting at the edge near the filling, roll up the skin a little to enclose it. Fold in the two side ends and continue rolling over so that the skin forms a tight little package. Repeat for remaining skins and filling.
• Heat a wok, add remaining oil and heat to 375 degrees. Add five or six spring rolls and fry, turning constantly, until golden brown and crisp. Remove with a slotted spoon; drain until cool on absorbent paper. Fry remaining rolls. Serve with hot mustard and plum sauce.

LIGHTER MINI SPRING ROLLS WITH LIGHTER PLUM SAUCE

Steps:

• PREPARE PLUM SAUCE:.
• In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic.
• Bring to a boil over medium-high heat, stirring constantly.
• Remove from the heat and set aside to cool.
• When cool, remove and discard the ginger.
• PREPARE SPRING ROLLS:.
• Preheat the oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with nonstick spray. Coat a nonstick skillet with nonstick spray.
• In a small bowl, stir together the soy sauce and sugar until smooth. Set aside until step 13.
• Set the skillet over medium-high heat.
• Add the cabbage, carrots, celery and garlic and cook, stirring, for 5 minutes, or until crisp tender.
• Remove the vegetables from the skillet and set aside until step 14.
• In the same skillet, cook the ground turkey, stirring, for 5 minutes, or until no longer pink.
• Add the soy sauce mixture to the skillet and stir well.
• Add the cooked vegetables and remove from the heat.
• Arrange the sheets of phyllo dough in one stack. Cut crosswise into 3 strips. Transfer 2 stacks of the strips to waxed paper and cover with plastic wrap to prevent drying out as you work.
• Place 1 strip of phyllo on a work surface and lightly coat with nonstick spray.
• Place 1 tablespoon of filling at the short end of the strip, centering it between the edges.
• Roll up the strip and filling one-third of the way. Fold the right and left sides of the phyllo over the filling and continue rolling to the end.
• Place the roll, seam side down, on a prepared baking sheet.
• Repeat with the remaining phyllo sheets and filling.
• Bake for 15 minutes, or until golden brown.
• Serve hot with the plum sauce.