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Mini Shrimp Rolls with Homemade Plum Sauce ~ crisp rolls filled with shrimp, fresh ginger, and spring onion, with a tangy plum sauce ~ better than take-out!


2 dozen

Total time

45 minutes




Sides, Appetiser


  • ¼ lb cooked shrimp
  • 1 tbsp fresh grated ginger
  • ½ cup water chestnuts
  • 1 spring onion ( trimmed and rough chopped)
  • ¼ cup cilantro
  • salt and fresh cracked pepper to taste
  • 24 square wonton wrappers
  • vegetable oil for frying
  • plum sauce
  • 1 cup plum jam (see recipe below)
  • 1 clove garlic (finely minced)
  • 2 tbsp chili sauce
  • 1 tbsp white vinegar
  • 1 tbsp grated fresh ginger
  • plum jam
  • 7 plums ( (about 1 lb 5 oz) peeled and chopped))
  • 2 cups sugar
  • Lemon juiced


  1. In the bowl of a small food processor put all the above ingredients and pulse till finely minced. Do it by hand if you have the patience.
  2. 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.
  3. Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil quiver on the surface and hear a sizzle when you place the rolls in the hot oil.
  4. Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels.
  5. If you are making these ahead, you can reheat in a 350 degree oven for several minutes.
  6. 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.
  7. 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.
  8. Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups)
  9. 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.
  10. View the recipe instructions at The View From the Great Island

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