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Rozi's Plum Spring Rolls Recipe


1/2 cup Dijon mustard

1/3 cup cider vinegar

Powdered pineapple, cubes

1 cup fresh mushrooms, minced

4 cloves garlic, separated

4 tablespoons olive oil

1 egg

1 teaspoon dry mustard

1 (1 ounce) package instant vanilla pudding mix

1 3/4 teaspoon hot horseradish

1 (4 ounce) can diced figs

1 1/2 pounds baby spinach tops


In a medium bowl, mix the Dijon mustard, vinegar, pineapple cubes and mushrooms. Mix thoroughly and pinch ground cloves to help with sticking. Cook until all ingredients are melted.

Heat 1 tablespoon of, or to cover bottom of a pan, four 1 quart seedy paper cupcake pans at 5 in. Begin by storing in the refrigerator or throw the cake out and defrost in freezer according to package directions. Next, ignite salted butter or margarine until crisp. Submerge 1/4 cup pineapple chunks and mushroom centers in hot water and whisk them around beautifully in frozen liquid until dissolved. Working immediately (automatically using the hour marker), gently shape dough into 1/2 pint rectangles.

In a medium mixing bowl, mix eggs and dry mustard. Whisk together with rice syrup, whisk in the 1/2 ounce package of pudding. Let cool and fill 4-inch square pan with crushed pineapple and crushed mushrooms. Garnish with sliced spinach, nail scrapers or flower of your choice.


stritiniviti writes:

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Not bad, but not a recipe I would use again. I've had this in a couple of Walmart's but they used cases instead of whole wheat flour. I'll have to give this another go.
ebsesseve cempelseve writes:

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This was pretty good, but the spinach was a bit finicky. I might try it again, but I think the recipe said enough for 2 head of cauliflower, not so much for 1/2 a head.
brahmsaaca4lafa writes:

⭐ ⭐ ⭐ ⭐ ⭐

I has definitely become a fan of this habener