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Instead of ordering take-out tonight, why not try making these easy spring rolls with homemade plum sauce? Turn the spring rolls into a quick family project – many hands make light work.

I’ve got a secret to share. I keep small containers of the Damson Plum Sauce in my freezer and when we’re pressed for time, we order egg rolls from our favourite Chinese restaurant. The restaurant knows that they don’t have to include the little plum sauce packets in our orders because we make our own!

Spring Rolls with Damson Plum Sauce

Serves 4.

Filling:

½ lb shrimp, finely chopped

1 lb ground pork

1 cup grated carrot

1 cup enoki mushrooms, chopped

2 green onions, finely chopped

1 large garlic clove, minced

1 tsp ginger, minced

1 tsp sea salt

½ tsp black pepper

1 package spring roll wrappers

1 tsp cornstarch

1 Tbsp water

Neutral cooking oil

  • Mix all of the filling ingredients in a large bowl.
  • Place a heaping tablespoon of filling in one corner of the wrapper, roll it over once and fold in the sides.
  • Mix the cornstarch and water into a thick slurry. It should have a glue-like consistency.
  • Apply the slurry to the edges of the wrapper and finish rolling the spring roll. Roll the remaining spring rolls.
  • Heat the oil to 375 F in a saucepan with high sides.
  • Carefully cook the spring rolls until deep golden brown, being careful not to overcrowd the pot. Remove from the oil and place on plate lined with paper towels. Serve with the Damson Plum Sauce.

Damson Plum Sauce

Makes ¾ cup.

1 jar PFC Damson Plum Paste

2 Tbsp red wine vinegar

2 whole star anise

¼ tsp dried chili flakes

1 tsp soy sauce

  • Combine the PFC Damson Plum Paste, rice wine vinegar, star anise and dried chili flakes in a small saucepan. Warm the mixture over medium heat and slowly bring to a boil. Add the soy sauce and simmer over low heat for about 5 minutes.
  • Remove the star anise and let the plum sauce cool to room temperature.
  • Serve with egg rolls, spring rolls or use as a glaze on a pork tenderloin.Store in a covered container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
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