Jalapeno Plum Sauce and Spring Rolls with Plum Sauce

by Spicie Foodie on August 13, 2012

Jalapeno Plum Sauce,  Spicie Foodie

Spring rolls are small rolled appetizers that can be fried, steamed or eaten raw. They are commonly found in China, Vietnam and several other Asian countries, but of course have now spread around the world. The rolls can be filled with an assortment of vegetables or meats. The wrappers can also vary, for example a crispy spring roll will be made using a wheat flour wrapper whereas a Vietnamese one is made using softened rice paper.

When I lived in the states there was a Thai restaurant that had the best spring rolls. The spring rolls were fresh like Vietnames spring rolls. Instead of serving them with Nuoc Mam Cham sauce, the standard clear dipping sauce, they were served with a spicy plum sauce. In all the years of living in Europe I had never come across spring rolls like those. That is until last year when I found them on a Sushi-Asian restaurant. But unfortunately when my spring rolls arrived I was left quite disappointed. The plum sauce tasted salty and just horrible. Not able to get the craving out of my head, I knew I had to make the sauce and spring rolls myself.

Spring Rolls with Plum Sauce,Spicie Foodie

This recipe is inspired by fresh Vietnamese spring rolls. But rather than using chicken or shrimp, tofu will be used instead for a vegetarian version. The sweet, tart and slightly spicy plum sauce compliments the ingredients perfectly!

Before we get to recipe, I want to make it clear that this is not like other plum sauces you may find at the grocery store. My plum sauce is a bit more like a smooth and creamy chutney. So please no angry emails on how my sauce is not authentic, or Chinese, I’m not claiming it to be so. All I’m claiming is that it tastes really really good and that it satisfied my craving.

5.0 from 4 reviews
Jalapeno Plum Sauce and Spring Rolls with Plum Sauce
Prep time
Cook time
Total time
A typical Vietnamese spring roll is served with a clear tangy sauce, but we will be switching that for a creamy plum sauce. The sweet, tart and slightly spicy plum sauce compliments the ingredients perfectly!
Recipe type: Sauce, Appetizer, Snack, Vegetarian, Asian, Vietnamese
Plum Sauce:
  • 300 grams or 10.5 oz halved fresh plums,weighed after pitting
  • 1 tbsp finely minced ginger
  • 3 garlic cloves, finely minced
  • ½ tbsp sunflower oil
  • 1 tbsp Chinese plum wine
  • ½ tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 2 tbsp water
  • 1 small jalapeno, seeded and finely chopped
  • pinch of ground white pepper
  • 1 star anise
  • 1 tsp granulated sugar
Tofu Marinade:
  • 150 g or 5.3 oz firm tofu
  • 1 tbsp light soy sauce
  • 2 tbs fish sauce
  • chile flakes to taste
  • ¼ tsp granulated garlic
Spring Roll Ingredients:
  • 8 sheet of rice paper, plus extra in case they rip
  • 100 g or 3.5 oz rice vermicelli noodles, cooked according to package
  • 1 large carrot shredded (90 g or 1 cup)
  • 90 g or 1 cup shredded Japanese Diakon radish
  • 6 lettuce leaves, shredded
  • Sunflower seeds, to taste
  • mint leaves, to taste
  • basil leaves, to taste
  • cilantro (coriander) leaves, to taste
  • large shallow bowl with water for soaking the rice paper
Plum Sauce Instructions:
  1. Over medium flame heat the vegetable oil in saucepan. Once warm saute the minced ginger and garlic for 3 minutes. Add the pitted halved plums and stir to well combine, cook for 5 minutes. Next add the remaining ingredients to the saucepan. Again stirring to well combine. Cover, turn the heat down to low and simmer for 30 minutes stirring now and then.
  2. After 30 minutes the plums should have mostly broken down. Use a potato masher to further breakdown the ingredients. Cover and simmer another 10 minutes. Remove from heat and allow to cool for a few minutes. Pour sauce into a blender and blend into a smooth and creamy sauce. Allow to cool slightly or refrigerate before serving.
Tofu Marinade Instructions:
  1. Slice the tofu into thin slices. In a shallow bowl combine the remaining ingredients then add tofu for marinading. Set aside and proceed to next step.
  2. Tip: For a vegan version omit the fish sauce.
Spring Roll Instructions:
  1. The key to fast assembly is to have all ingredients laid out in a row ready to go. Grab one rice paper and soak it in the water for 15 seconds, it should be soft and flexible. (Make sure to read package instructions) Lay the soaked rice paper on a flat surface, place a few of the herbs in the center. Next add a little bit of the carrots, then the Diakon, lettuce, tofu, sprinkle some sunflower seeds and last top with more fresh herbs. Fold the right and left side into the center and on top of the filling ingredients. Gently begin tucking the bottom of the paper and rolling towards the top all the way through until a tight roll has been achieved. Repeat this process until all ingredients have been used and you have 8 small rolls.
  2. Serve immediately with plum sauce. If not serving immediately wrap in plastic wrap and refrigerate until ready to use.
  3. Tip: Rolling the perfect Spring Roll takes time and practice. You may experience breakages in the rice paper in that case the roll can be re-rolled in a new sheet of rice paper. It is advisable to have extra sheets on hand.
- The plum sauce will keep in the refrigerator for 1 week or alternatively it can be frozen. - For a vegan version omit the fish sauce.

Spring Rolls with Plum Sauce,Spicie Foodie
I used the leftover plum sauce to topped some battered baked chicken breasts. The batter was crushed up unsweetened cornflakes. I have to say that I was surprised how well the flavors complimented each other. Enjoy, and if you use the plum sauce for other recipes please let me know, so I can try it too;)
Jalapeno Plum Sauce, Cornflake battered chicken, Spicie FoodieHave a great week ahead everyone!

in Asian,Fruits,Fusion,Snacks,Vegan/Vegetarian

{ 46 comments… read them below or add one }

1 Laura (Tutti Dolci) August 13, 2012 at 6:29 AM

Spring rolls are one of my favorites when I go out for Thai. Now you’ve inspire me to make them at home and try the plum sauce – what a gorgeous color, and I love the jalapeno addition!


2 Spicie Foodie August 13, 2012 at 1:27 PM

Give them a go Laura:) Thanks!


3 Rosa August 13, 2012 at 7:49 AM

Mmmhhh, delicious! Both the rolls and sauce must taste so good.




4 Spicie Foodie August 13, 2012 at 1:29 PM

Thanks, and yes they did-if I do say so myself:)


5 Priya Sreeram August 13, 2012 at 2:05 PM

Nancy, loved the blend of ingredients in the sauce- looks swell and nice pics !


6 Spicie Foodie August 13, 2012 at 9:25 PM

Thank you Priya!


7 kristy @ the wicked noodle August 13, 2012 at 10:39 PM

I’m drooling over this sauce!! I love a spicy-sweet combination!! Can’t wait to make it.


8 Spicie Foodie August 13, 2012 at 10:57 PM

Hi Kristy,
Thanks! I hope you enjoy it:)


9 Victoria of Flavors of the Sun August 13, 2012 at 11:00 PM

I can never get enough summer or spring rolls. Ever. And these look wonderful–especially with that divine-looking spicy plum sauce.


10 Spicie Foodie August 14, 2012 at 4:51 PM

Thanks Victoria!


11 Marta @ What Should I Eat For Breakfast Today? August 13, 2012 at 11:52 PM

Great sauce, I’ll try it for sure and beautiful clear pictures.


12 Spicie Foodie August 14, 2012 at 4:52 PM

Thank you Marta!


13 Rowena @ Apron and Sneakers August 14, 2012 at 2:19 AM

You got me hooked at the combination of plum sauce and fresh spring rolls. They look so good together!


14 Spicie Foodie August 14, 2012 at 4:52 PM

It’s really a great combination. Thanks Rowena:)


15 anna August 14, 2012 at 6:55 AM

these photos are absolutely beautiful! those big gorgeous leaves showing through the wrap…very nice.


16 Spicie Foodie August 14, 2012 at 4:52 PM

Thanks Anna!


17 Suzanne Perazzini August 14, 2012 at 6:58 AM

Your comment about no angry emails made me laugh but I do know it can be a problem. Beats me why anyone would get upset about our personal preferences but some do. I love the vibrant colours in your photos to echo the vibrancy of many Asian cultures.


18 Spicie Foodie August 14, 2012 at 4:53 PM

Hi Suzanne,
Haha, some people are just very passionate- too much perhaps, lol. Thank you:)


19 Eha August 14, 2012 at 7:32 AM

Beautiful photos of a gorgeous recipe of one of my favourite dishes! Definitely no angry emails: never have, never will send something which surely would show my own insecurity and which, very definitely, is not needed here :) ! Now; one problem – from where to find the plum wine? Hmm, have some Polish friends . . . . :) !


20 Spicie Foodie August 14, 2012 at 4:55 PM

Exactly put Eha! But there are many of people who feel the need to express their…let’s call it anger? hehe. Oh, the plum wine- I should clarify that it’s Chinese plum wine not slivovitz type. Thanks for catching that:)


21 Eha August 15, 2012 at 4:16 AM

Oops, love you as a teacher :) !


22 Spicie Foodie August 15, 2012 at 3:58 PM



23 tania@mykitchenstories.com.au August 14, 2012 at 1:03 PM

I love your sauce Nancy. Homemade plum sauce for a start is so delicious but adding Jalapenos just makes it wonderful


24 Spicie Foodie August 14, 2012 at 4:56 PM

Thank you Tania:)


25 SathyaSankar August 14, 2012 at 1:16 PM

Love spring rolls! Plum sauce looks delicious!


26 Spicie Foodie August 14, 2012 at 4:56 PM

Thank you:)!


27 Ramona August 14, 2012 at 1:41 PM

Sweet and heat…. is a perfect combination and that’s what you have here in this sauce. It sounds amazing.


28 Spicie Foodie August 14, 2012 at 4:57 PM

I think so too. Thank you Ramona!


29 Jean (Lemons and Anchovies) August 14, 2012 at 4:28 PM

You’ve done such a beautiful job with these springs rolls and the sauce (as usual). Your version of plum sauce sounds really good, Nancy. Some of the bottled ones I’ve tasted here are a bit too salty for me. Yours sounds really fresh–perfect for the rolls and the chicken.

Hope you’re having a great week so far!


30 Spicie Foodie August 14, 2012 at 4:57 PM

Thank you Jean:) I also find the bottled ones to be too salty. I hope you are too!


31 Faith August 14, 2012 at 6:06 PM

I have been dying to make homemade plum sauce for a while now, so I just bookmarked your lovely recipe! What a beautiful dish, I love how you used tofu for a vegetarian version.


32 Spicie Foodie August 15, 2012 at 3:53 PM

Hi Faith,
Thanks and I hope you enjoy the plum sauce as much as we did:)


33 Jen @ Juanita's Cocina August 14, 2012 at 8:35 PM

Spring Rolls are on my menu next week, but I didn’t have a great sauce to pair. This one will bump it up to that insane level!


34 Spicie Foodie August 15, 2012 at 3:53 PM

Yay, thanks Jen and enjoy!


35 Nami | Just One Cookbook August 14, 2012 at 11:06 PM

I love spring rolls – rice paper is so versatile and I love creative way to use it for cooking! Your plum sauce got my attention here – looks so delicious. I love plums but never made this kind of sauce before. Must be delicious – thinking of the sauce my mouth started to water. What a gorgeous dish Nancy!


36 Spicie Foodie August 15, 2012 at 3:54 PM

Yes, I agree about the rice paper-I love it. Thanks Nami:)


37 Laura @ Family Spice August 15, 2012 at 2:25 AM

This is stunning – absolutely stunning!! I have never worked with rice paper and I love how your rolls turned out, showing your gorgeous herbs. I made plum sauce before, but the color was darker. Homemade plum sauce is hands down better than anything I get in a restaurant or grocery store. Absolutely lovely!


38 Spicie Foodie August 15, 2012 at 3:57 PM

Hi Laura,
Thank you so much:)


39 Kelly @ Inspired Edibles August 15, 2012 at 3:11 AM

Extraordinary. All of it. I love how herbs express their beauty through rice paper; your plum sauce is divine!


40 Spicie Foodie August 15, 2012 at 3:57 PM

Thank you Kelly:)!


41 Kiran @ KiranTarun.com August 15, 2012 at 5:31 AM

Absolutely love fresh spring rolls. These looks super yum :)


42 Spicie Foodie August 15, 2012 at 3:58 PM

Me too, there just much better than fried-in my opinion anyways:) Thank Kiran!


43 elisabeth@foodandthrift August 15, 2012 at 6:28 AM

Thank you for commenting on my blog. I love your homemade plum sauce with the fresh plums and all the spicy and sweet ingredients. The jalapeno really adds a nice spice to it. Love your tofu marinade as well…very similar to the one I make. The spring rolls look so pretty with the mint showing through it and give it such a pleasant flavor. Shredded daikon in the spring rolls also give it a perfect flavor. Your photos are beautiful!


44 Spicie Foodie August 15, 2012 at 3:59 PM

Hi Elisabeth,
Thanks for visiting and commenting back:)


45 Magic of Spice August 24, 2012 at 12:31 AM

Such fresh and lovely spring rolls, and that sauce sounds just delightful! Love the flavors and spice used…beautiful!


46 Spicie Foodie August 25, 2012 at 2:59 PM



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