Plum Sauce for Egg Rolls or Spring Rolls

Patricia Cox


This was the second part of my entry to a cooking contest I did years ago to go with my shrimp egg rolls. The sauce is extremely easy to do and tastes every bit as good as a good chinese restaurant would offer.

pinch tips: How to Peel & Devein Shrimp





10 Min


10 Min


1 can(s)
purple plums (large can) use the juice too
2 Tbsp
strawberry preserves (serving sized tablespoon)
2 Tbsp
peach preserves (serving size tablespoon)

Directions Step-By-Step

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.
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.