spring rolls with plum sauce recipe

veg spring rolls


  • 5cm matchsticks of root ginger
  • Handful of beansprouts
  • 12 spring onions, finely chopped
  • 2 carrots, finely julienned
  • 2 cloves garlic, sliced
  • 1 tsp chilli flakes
  • apples, peeled and cut into matchsticks
  • 1 tbsp chopped coriander stems
  • 50ml thick soy
  • 20 spring roll wrappers
  • Oil, for deep-frying
For the plum sauce
  • 1 finely diced shallot
  • 1 clove garlic, chopped
  • Oil, for frying
  • 570g can plums, stoned
  • 1 tbsp hot chilli sauce
  • 150ml vegetable stock
  • 50ml sweet sherry
  • 1 tbsp Chinese five spice


  1. In a wok, fry the ginger, beansprouts, spring onion, carrot, garlic and chilli flakes for 1 minute.
  2. Add the apple pieces and coriander, cook for another minute and then add the soy sauce.
  3. Cool the mixture, then place a spoonful onto each spring roll wrapper. Wrap the pastry up into a cigar shape and deep fry for 3-4 minutes.
  4. To make the plum sauce, fry the shallot and garlic in oil for 5 minutes. Add the plums, chilli sauce, stock, sherry and Chinese five spice. Boil for 5 minutes, then purée until very smooth.
  5. Serve the spring rolls with plum sauce to dip.

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