Egg Rolls with Plum Sauce

Hi WEEC listeners,

Please forgive me!!  I totally forgot to post last week's egg roll recipe.  Since today's segment was a repeat & you can find the recipe if you just scroll down, I will post the Egg Roll with Plum Sauce...a little late. (smiling sheepishly)



Red Plum Sauce
1 (20-oz.) can crushed pineapple in its own juice 
1 c. white vinegar
1 c. sugar
1 c. water
1 tsp. soy sauce
2 T. cornstarch dissolved in 2 tsp. water 

1 c. red plum jam

Mix sugar, water, vinegar, soy sauce, and pineapple in saucepan until boiling. Mix 

cornstarch and 2 tsp water until smooth and add to heated ingredients. Stir until thick.  

Add plum jam and stir to incorporate. Serve warm with egg rolls.

Egg Rolls
1 lb. lean ground pork 
2 carrots, grated
1-2 c. cabbage finely shredded
2-3 T. oyster sauce (in oriental food section)
1 pkg. egg roll wrappers  (about 15

 wrappers)

vegetable oil, for frying


Brown ground pork, breaking meat up into very small pieces as it cooks. Drain well.
Add cabbage and carrots to warmed meat. The cabbage will wilt a bit. Add enough 

oyster sauce to coat, but not saturate meat mixture.

Lay egg roll wrapper on counter 

with point of square toward you. Place a heaping tbs of meat mixture on middle of

wrapper. Carefully fold the point toward you over the meat, pulling it slightly toward 

you to tighten the wrapper around the meat. Fold in the sides to the middle and roll 

the wrapper toward the last point.

Dip your finger in water and dab it onto the last

point and press it onto the wrapper. It will stick to itself. Continue until all meat is 

used. 

Heat 2 inches of oil in skillet. Test oil for frying by dropping a little piece of 

wrapper into it. 

When it has turned golden brown, start adding egg rolls into the hot 

oil. Do not crowd the pan or leave it unattended. They brown very quickly. Turn over 

when browned on one side. 

Drain browned egg rolls on paper towels and keep warm

in oven until all fried. Serve hot with plum sauce.

Note: This is the first recipe I asked for as a new bride after sharing a meal with a new 

friend from Hawaii. I've made them for 30+ years. Please make the sauce when you 

make these. They really make this dish special. The egg rolls and sauce may be 

frozen.

 Heat in a 350° oven until hot and the wrapper is crisp.

Confectionately  Yours,

Sue