Well, it's not plum season, but I LOVE this recipe from Annie. I made it 2 years ago and never even bothered to "can" it, I just put it in jars and kept it refrigerated. I gave a couple of jars away with instructions to eat it promptly - everyone loved it. BTW - unlike Ashley, I liked it a little lumpy LOL!

Plum Sauce
4 lbs. plums
2 cups brown sugar
1 cup granulated sugar
3/4 cup chopped onion (about 1 medium)
2 tbls mustard seed
2 tbls chopped green chili peppers (I used jalapenos)
1 1/4x12 inch piece fresh ginger, minced
1 tbls salt
1 clove garlic, minced
1 cup cider vinegar

Was, pit and chop plums. Combine remaining ingredients in large pan, bring to a boil and reduce heat. Add plums and cook until thick and syrupy. (At this point I tried to puree the mix with my stick blender. One more thing it's no good for, incidentally, so I mush the whole mess through my Foley food mill because Ashley doesn't like the "hunks"). Ladle hot into hot jars, leaving 1/4 inch head space. Adjust caps, process 20 minutes in a boiling water canner.
Makes 4 pints

Been making these for years:

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don�t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste �greasy�). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce.
Makes 12 egg rolls

Sweet & Sour Sauce

1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.

I was just about to post Angelaids's recipe! Perfect egg rolls and dipping sauce IMO.

In addition to Angels' dipping sauce I serve a jarred plum sauce (but Annie's sounds better), hot mustard and sriracha. They get inhaled!

*blushing* LOL

I'll vouch for the plum sauce too. I believe it's KatieC's recipe posted by Annie. Delicious.

No help on the egg rolls, I just throw in whatever needs to used up from the fridge and I bake rather than fry.

Deanna

Thanks for the help, I will be enjoying Angelaid's egg rolls tonight.

Can't wait!!!!!

Nancy

Nancy, there are 2 possible reasons why your egg rolls turned out soggy. Either you had high heat and didn't fried your egg rolls long enough or you didn't squeezed out all the water/juice from the vegetable.

Vietnamese egg rolls and dip sauce are very different from the Chinese version. It's almost like a total different dish.