Page 14 - Indulgence

Egg Rolls with Plum Sauce

This is the most extraordinary egg roll and sauce I’ve ever encountered. The recipe
was graciously provided by the talented Chef of Mandarin Gardens, a Mobil Travel

Guide Four-Star Restaurant, previously in Shawnee, OK, dating back to the 1970’s.
Consider pairing with a white wine made from Gewurztraminer or Viognier grapes or a
red wine made from Pinot Noir, Sangiovese or Malbec grapes. Thanks, Antonia

1 package of egg roll wrappers
1/2 lb. meat, cut small (chicken *, shrimp *, pork or beef)
1 medium head cabbage, shredded

6 stalks green onion, chopped
4 carrots, shredded

Seasoning:

1 teaspoon vegetable oil (only if using chicken or shrimp in
recipe)
1/4 cup soy sauce

1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Dash of pepper

1/4 teaspoon salt or to taste
1/4 cup peanut butter (either kind) microwave until runny
Use cornstarch dissolved in water, to thicken

Spray large skillet or Dutch oven with Pam and cook meat until done. Add
the ingredients in order and cook until just softened. Add seasoning.
When mixture is hot, add just enough cornstarch liquid to thicken. The
mixture should have a glaze and be quite stiff. Taste and add more salt if
necessary. Cool in shallow container (refrigerate or freeze if necessary).
Roll when the mixture is cool enough to handle. Deep fry the egg rolls in
vegetable oil over medium heat until they are golden brown.

Plum Sauce:
In a saucepan over medium heat, place 3 tablespoons vegetable oil then
add 1 teaspoon garlic powder and 1 tablespoon ground ginger. Add 9 oz.
of red plum jelly. Let the mixture cook for two minutes. Add 2/3 cup cider
vinegar, 1 cup water and 1 cup sugar. When this mixture is near boiling
add cornstarch dissolved in water to make a thick, spoon coating sauce.
Add 4 drops of red food color and 1/2 tablespoon poppy seed. Serve this
sauce chilled. Will keep indefinitely in the refrigerator.