Plum Sauce For Egg Rolls Or Spring Rolls Food

EASY PLUM SAUCE

Steps:

• Mix the ingredients together well; bring to a boil on low heat; boil about 2 minutes stirring constantly.
• Cool the sauce and store in a jar in the refrigerator; use within a few days.

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.

AUTHENTIC CHINESE PLUM SAUCE

Steps:

• Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
• Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
• Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
• CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

PLUM SAUCE

Steps:

• In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red chile peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls.

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.

PLUM SAUCE FOR EGG ROLLS OR SPRING ROLLS

Steps:

• 1. Empty contents of large can of purple plums into a bowl. Press plums to get out the pits and discard the pits. Once all of the plums have been pitted, pour them into a blender and add 2 tbls (use the serving size table spoons instead of a true measuring spoon) each of the strawberry and peach preserves (I like to use a good quality preserve that doesn't have a lot of junk added to it) blend well. Then pour the plums into a medium sauce pan.
• 2. Cook over medium heat, stirring constantly, until blubbly and the mixture thickens and becomes a dark red color. Serve warm with your egg rolls and/or spring rolls.