Mini Shrimp Rolls with Homemade Plum Sauce ~ these impossibly crisp little rolls are filled with tender shrimp, fresh ginger, and spring onion, and then served with an equally amazing tangy plum sauce ~ yum!
There’s a lot to get to in this post, so let’s get right to it. These little shrimp rolls are made with the same wonton wrappers that I used to make the Cream Cheese Wontons. The tiny package holds a ton of wrappers, so it’s good to have a few tricks up your sleeve for using them up.
The filling is a finely chopped blend of shrimp, spring onion, water chestnut, ginger, cilantro, and a hit of lemon juice. How can you go wrong with those ingredients?
Spoon a teeny bit on each wonton wrapper,..
bring the bottom corner up around the filling…
fold in both sides, like an envelope…
roll it almost to the top…
moisten the top point with a wet finger and finish wrapping it up.
You’ll have a plate full of neatly wrapped little shrimp rolls in no time.
Of course you can always throw together a soy sauce, rice wine vinegar and sesame oil dip that will be wonderful with these. But I have a weakness for Plum Sauce.
That amazing thick, sweet tart Chinese Plum Sauce starts with plum jam. Most recipes for homemade plum sauce start with ready made jam. Not this one. Right now there are plenty of plums at the farmer’s market, and making up a quick batch of jam couldn’t be easier. You don’t need any fancy equipment, especially if you just make a small batch. I used about 6 or 7 plums and 2 cups of sugar which made a couple of cups of jam. One cup went into the plum sauce, and I’ve been spooning the rest on English muffins all week. My plums were so ripe I was able to separate them from their pits with my hands!
Mini Shrimp Rolls with Homemade Plum Sauce
- 24 square wonton wrappers
- vegetable oil , for frying
- 7 plums, (about 1 lb 5 oz) peeled and chopped
- 2 cups sugar
- juice of 1 lemon
- In the bowl of a small food processor put all the filling ingredients and pulse till finely minced. Do it by hand if you have the patience.
- Set out a wonton wrapper on point. Place 1 tsp of the filling on the wrapper. Bring up the bottom corner over the filling, then fold in the sides, and continue rolling. Moisten the top corner with a wet finger and finish the wrap. Set aside on a plate while you wrap all the rolls.
- Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil shimmer on the surface and hear a sizzle when you place the rolls in the hot oil.
- Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels.
- If you are making these ahead, you can reheat in a 350°F. oven for several minutes.
- To make the plum jam: Put all the ingredients in a saucepan and bring to a boil. Simmer the jam, uncovered, for about 30 minutes, or until thickened and glossy. Stir occasionally.
- Keep a small plate in the freezer while the jam cooks. To test when the jam is done, take the plate out and spoon a drop of the hot liquid onto it. Let it sit for a minute and then push it with a spoon to see whether the jam has ‘gelled’. If so, it’s ready, if not, keep boiling.
- Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups)
- To make the plum sauce: Heat the ingredients in a small saucepan, starting with 1 Tbsp of the vinegar. Bring the sauce to a boil, then turn off the heat. Taste and adjust the seasoning if necessary, you want a nice sweet and sour tang. Let it cool, then bottle it and refrigerate until needed.
Don’t forget to pin these mini shrimp rolls!