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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
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