Last night we made spring rolls, filled with pork mince, shredded vegetables and vermicelli noodles. The mixture was stir fried with a little light soy, before being rolled in spring roll wrappers and deep fried…
Thinned with a little water, Pete’s plum sauce made the perfect accompaniment to these!
. . . . .
We marinated belly pork in plum sauce, soy, sherry, a little cornflour and sesame oil, then braised it in pan. Not quite the right cut of pork for this dish, but delicious nonetheless!
Fig Jam and Lime Cordial 
Both those dishes look delicious! Rich, sweet/tart….I can almost taste it….
Now bring on the duck I say…..
Oh, did I forget to mention we had roast duck as well? Just a bought one from Mr Chou’s in Marrickville, but it was most delicious! :)
yum yum yum – that all looks super delicious – when the seasons turn and we have decent plums again,( seems a long way away – damn it’s cold here again tonight!) I will be making that sauce!
Lumpia…spring rolls..whatever rolls…I LOVE THEM. Something about that light crispy wrapper!
love the shot of the roll with sauce on top. can’t believe i have to wait until july for it!!! tried making one with another variety, or i should say the only variety they had at the market and it was dissapointing. and i’d go for that pork anytime.
Jo, it will probably be great with those sour plums you get over there, though it you were using really sour ones like the Damsons, you might want to increase the amount of sugar in the recipe.
Cassandra, they were really lovely and crunchy. Our eldest son ate about 20 of the 30 or so that we made!
Dana, thanks! Mind you, I’m a bit plum sauced out today after last night’s dinner…
Oooh both dishes look delicious!
Thanks Kavey! :)