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Vegetarian spring rolls with sugar plum sauce

These make-ahead spring rolls are perfectly crunchy and served with a holiday-themed homemade plum sauce. 



Super Plum Sauce

  • 1.5 pounds fresh plums, pitted and chopped (peel left on)
  • 1/3 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1/4-1/2 teaspoon red pepper flakes

Spring Rolls

  • 1 cup carrots, shredded
  • 2 cups green cabbage, sliced
  • 8-10 shiitake mushrooms, sliced
  • 2 green onion, chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon soy sauce
  • 2 packs Vermicelli noodles
  • 3 tablespoons vegetarian oyster sauce
  • 50 large spring roll wrappers
  • 2 tablespoons flour
  • 1 tablespoon water
  • Salt and pepper


Super Plum Sauce

  1. Place plums, apple cider vinegar, brown sugar, soy sauce, garlic, ginger, and red pepper flakes in a medium saucepan and bring to a boil over medium heat. Reduce heat and simmer for 25 minutes or until the plums are soft and the sauce has thickened slightly.
  2. Remove from heat and pour the sauce into a food processor or blender. Puree until smooth and return to pot. (Alternately, you can use an immersion blender right in the pot. Be careful blending hot liquids!).
  3. Extra sauce can also be placed in ziplock bags and frozen.

Spring Rolls

  1. Prepare the cabbage but chopping it into small pieces, add two tablespoons of salt, massage the salt into the cabbage, and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set it aside. 
  2. In a pan, drizzle in oil and turn the heat to medium. Add in shredded carrots, chopped green onion, and sliced shiitake mushroom. Drizzle in soy sauce and saute for two to three minutes. 
  3. To prepare the vermicelli noodles, let them soak in cold water for five minutes. After five minutes, drain the water, and using a scissor cut it into small bite-sized pieces. 
  4. In a large bowl, mix cabbage, saute veggies, vermicelli noodles, chopped cilantro, and three tablespoons of Vegetarian Oyster Sauce, mix and season with salt and pepper.. 
  5. Mix two tablespoons of flour and one tablespoon of water to create a thick roux. 
  6. Take one to two sheets, add the filling in the middle, and roll the bottom up. Fold in the two sides, tuck and roll, and add in flour roux at the bottom before closing it off. 
  7. Deep fry for four to five minutes or until crispy and golden brown. 


  1. Serve with sauce and enjoy! 

Freezing Tips: Place uncooked spring rolls on a sheet tray lined with parchment paper, allow the spring to freeze completely then transfer to a ziplock bag.. They can de deep fried starting from the freezer.


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