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.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2012/08/13/jalapeno-plum-sauce-and-spring-rolls-with-plum-sauce/