I whipped up an Egg Roll Dipping Sauce from ripe plums and pantry staples that hides an unexpected twist and a secret ingredient.

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Honestly, I did not expect to fall for egg rolls again, but pairing crispy rolls filled with ground pork and shredded green cabbage with an Asian sweet plum dipping sauce changed that. The flavors hit sweet, savory, tangy, and there’s a little sneaky heat that catches you after the first bite.

I call it my go to Egg Roll Dipping Sauce because it makes even plain snacks taste like something special. If you love a good Plum Sauce Recipe twist you’ll be curious what makes these egg rolls pop, and you will want to steal a second one before anyone notices.

Ingredients

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Ground pork or chicken: protein-rich, adds juiciness and savory flavor, higher in fat if pork
Green cabbage: crunchy, high in fiber, low calorie, adds fresh texture and mild sweetness
Carrots: sweet, beta-carotene rich, bright color and a little extra crunch
Egg roll wrappers: crisp outer shell when fried, mostly carbs, theyre easy to use
Plum preserves or Chinese plum sauce: makes the dip sweet, tangy and fruity overall
Soy sauce: salty umami kick, boosts savory depth and balances sweet notes
Fresh ginger: bright, peppery warmth that lifts flavors and can help digestion
Garlic: pungent and aromatic, gives a savory punch but mellows when cooked
Sesame oil: tiny amount adds nutty aroma, very strong so use sparingly

Ingredient Quantities

1 pound ground pork or ground chicken (about 450 g)

12 egg roll wrappers (store bought, about 8 by 8 inches)

2 cups green cabbage, shredded and packed (about 200 g)

1 cup carrots, shredded (about 100 g)

1 small yellow onion, finely chopped

2 to 3 green onions, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon oyster sauce, optional

1 teaspoon sesame oil

1 tablespoon Shaoxing wine or dry sherry, optional

1 teaspoon sugar

1/2 teaspoon ground black pepper

1 large egg, beaten for sealing

Vegetable oil for frying, about 2 cups or as needed

1 cup plum preserves or Chinese plum sauce (about 320 g)

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon honey or brown sugar

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 teaspoon toasted sesame oil

1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha, optional

1 to 2 tablespoons water to thin the sauce as needed

1 teaspoon cornstarch mixed with 1 tablespoon water, optional to thicken

Salt and pepper to taste

How to Make this

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1. Make the filling: heat 1 tablespoon oil in a large skillet over medium-high. Add 1 pound ground pork or chicken and cook, breaking it up, until no longer pink. Stir in 1 small finely chopped yellow onion, 2 cloves minced garlic and 1 tablespoon grated fresh ginger and cook 1 minute. Add 2 cups shredded green cabbage and 1 cup shredded carrots, stir, then add 2 tablespoons soy sauce, 1 tablespoon oyster sauce if using, 1 tablespoon Shaoxing wine or dry sherry if using, 1 teaspoon sugar, 1/2 teaspoon ground black pepper and 1 teaspoon sesame oil. Cook until vegetables are wilted and most moisture has evaporated, about 4 to 6 minutes. Fold in 2 to 3 thinly sliced green onions, taste and adjust salt and pepper. Tip: press the filling in a fine mesh strainer or against the pan with a spatula to remove extra liquid so rolls wont get soggy. Cool the filling completely, or chill 10 minutes to firm it up.

2. Prep wrappers and egg wash: stack 12 egg roll wrappers (about 8 by 8 inches) and cover with a damp towel so they dont dry out. Beat 1 large egg in a small bowl for sealing.

3. Assemble egg rolls: lay a wrapper diamond-shape in front of you, place about 2 to 3 tablespoons of cooled filling near the corner closest to you (leave a 1 inch border). Fold the bottom corner up over the filling, fold left and right sides in, then roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Dont overfill or they wont seal right; work quickly so wrappers dont dry.

4. Rest the rolls: place finished rolls seam-side down on a sheet tray and let them sit 5 to 10 minutes so the seal sets. For extra crispness chill briefly or dust lightly with cornstarch on the seam if needed.

5. Heat oil for frying: pour about 2 cups vegetable oil into a large heavy skillet or pot (enough to come 1 to
1.5 inches up the sides) and heat to about 350°F (175°C). No thermometer? drop a small piece of wrapper in the oil, if it sizzles and bubbles steadily the oil is ready.

6. Fry in batches: fry egg rolls seam-side down in batches, 2 to 3 minutes per side, turning so they brown evenly, until golden and crisp. Keep the oil between 325 and 350°F so they cook through without burning. Dont overcrowd the pan. Transfer to a wire rack or paper towels to drain, and hold in a warm oven (200°F / 95°C) if keeping them while finishing the rest.

7. Make the plum dipping sauce: in a small saucepan combine 1 cup plum preserves or Chinese plum sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey or brown sugar, 1 teaspoon grated fresh ginger, 1 clove minced garlic, 1 teaspoon toasted sesame oil and 1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha if you want heat. Warm over medium heat, whisk until smooth. Add 1 to 2 tablespoons water to reach desired consistency. Tip: if the sauce is too thin mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the sauce and simmer 1 minute until thickened.

8. Taste and finish sauce: adjust sweetness, acidity or salt to taste by adding more honey, rice vinegar or soy sauce. Season with a little salt and black pepper if needed. Let the sauce cool slightly so flavors open up.

9. Serve: slice each egg roll on the diagonal if you like, serve hot with the warm plum dipping sauce. Garnish with sliced green onions and toasted sesame seeds if you have them. Alternative: to bake or air fry instead of deep frying, brush rolls with oil and bake at 425°F for 15 to 18 minutes flipping once, or air fry at 400°F for 10 to 12 minutes, turning halfway, until golden and crisp.

Equipment Needed

1. Large heavy skillet or wok (for browning the meat and wilting the veggies)
2. Large heavy pot or deep skillet for frying oil (about 1 to 1.5 inches oil depth)
3. Cutting board and a sharp chef’s knife (for onion, scallions and slicing)
4. Box grater or shredding disc on a food processor (for cabbage and carrots)
5. Fine mesh strainer or spatula to press excess moisture from the filling
6. Mixing bowls (one small bowl for the beaten egg)
7. Rubber spatula and wooden spoon (or turner) for stirring and folding
8. Tongs and a slotted spoon or frying spider for turning and removing egg rolls
9. Wire rack plus a sheet tray or plate lined with paper towels for resting and draining

FAQ

Can I substitute ground chicken for pork or use something else?

Yes, ground chicken works great and is listed as an option. You can also use ground turkey or finely chopped cooked shrimp. Just cook until no pink remains and drain any excess liquid so the filling isnt soggy. Adjust soy and salt since lean meats need a bit more seasoning.

Do I have to deep fry these? Can I bake or air fry them instead?

You dont have to deep fry. For oven baking brush each roll with oil and bake at 425°F (220°C) for about 18 to 22 minutes, turning once, until golden. For air fryer, spray or brush with oil and cook at 375°F (190°C) for 10 to 12 minutes, flipping halfway. They wont be quite as blistered as deep fried but still tasty and lighter.

How do I keep the egg rolls from getting soggy or bursting while frying?

Dont overfill them and make sure veggies are squeezed dry after shredding. Cook the filling until almost dry so moisture isnt trapped. Seal edges well with beaten egg, and fry in oil at a steady 350 to 375°F (175 to 190°C). Drain on a wire rack so steam escapes instead of sitting in oil.

Can I make these ahead or freeze them?

Yes. You can assemble and freeze un-fried egg rolls on a tray until firm, then transfer to a bag for up to 2 months. Fry from frozen, adding a minute or two to cook time, or bake/air fry longer. Cooked egg rolls keep 3 to 4 days in the fridge. Reheat in oven or air fryer for best crispness, avoid microwave unless youre ok with soggy.

Any tips for the plum dipping sauce and adjusting its flavor or thickness?

The sauce is forgiving. If too thick thin with 1 to 2 tablespoons water or rice vinegar. If you want it spicier add sriracha or red pepper flakes. To thicken, stir in the cornstarch slurry and heat briefly. Make it up to a week ahead, flavors actually meld and taste better the next day.

Wrapping tips, I always tear the wrapper or the filling spills out?

Keep wrappers covered with a damp towel so they dont dry out. Place filling off-center, fold bottom up, fold sides in, then roll tight. Use a small dab of beaten egg as glue on the top corner. Dont try to stuff too much, and work fairly quickly so the wrapper stays pliable.

Compliment Egg Rolls With An Asian Sweet Plum Dipping Sauce Recipe Substitutions and Variations

Ground pork or ground chicken: swap with ground turkey (same weight), crumbled firm tofu (press out water first and add a splash of soy for more flavor), shredded rotisserie chicken for a quicker fill, or a plant based ground meat in equal amounts.
Egg roll wrappers (about 8 x 8 in): use large flour tortillas for a softer baked roll, wonton wrappers (use 2 stacked per roll or make smaller rolls), or rice paper spring roll wrappers (soften in warm water; they fry differently so watch cooking time).
Plum preserves / Chinese plum sauce: substitute hoisin thinned with a little rice vinegar and honey, apricot or peach jam plus a teaspoon soy sauce and a splash of rice vinegar, or store bought Chinese plum/prune sauce; start with equal amounts and adjust to taste.
Rice vinegar: use apple cider vinegar or white wine vinegar 1:1, or fresh lemon juice at about 3/4 the amount; if the swap tastes stronger, add a touch more sweetener or water and taste.

Pro Tips

1) Get the filling bone dry before you wrap. Even a little extra water = soggy rolls. After cooking, press the filling in a fine mesh strainer or wrap it in a clean kitchen towel and squeeze. Chill it 10 to 20 minutes so it firms up, then fill. If youre in a rush, pop the pan in the fridge for a few minutes to cool faster.

2) Seal like a pro. Lightly brush the top flap with beaten egg or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) instead of water if you want a stronger glue. Tuck the sides in tight and roll snugly, then let them sit seam-side down a few minutes so the seal sets before frying. If a seam still wants to pop, a dab more egg will hold it.

3) Control oil temperature and drain right. Keep the oil around 325 to 350 F so the outsides crisp before the filling overcooks. Fry seam-side down first to set it. Don’t crowd the pan, fry in small batches, and transfer finished rolls to a wire rack over a sheet pan so they stay crisp instead of steaming on paper towels.

4) Upgrade the sauce fast. Brighten plum sauce with a squeeze of lime or a splash more rice vinegar, add a tiny bit of fish sauce or soy for deeper umami, and give it fresh grated ginger for zing. If it’s too thick thin with a little warm water, or thicken quickly with a cornstarch slurry. Taste as you go, because a little acid will make the sweetness sing.

5) Make ahead and freeze for busy nights. Freeze assembled rolls in a single layer on a tray until firm, then bag them. Fry or bake from frozen, adding a few extra minutes so the center heats through. If baking or air frying, brush or spray oil generously and give them space so air can crisp every side.

Compliment Egg Rolls With An Asian Sweet Plum Dipping Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I whipped up an Egg Roll Dipping Sauce from ripe plums and pantry staples that hides an unexpected twist and a secret ingredient.

Servings

servings

Calories

295

kcal

Equipment: 1. Large heavy skillet or wok (for browning the meat and wilting the veggies)
2. Large heavy pot or deep skillet for frying oil (about 1 to 1.5 inches oil depth)
3. Cutting board and a sharp chef’s knife (for onion, scallions and slicing)
4. Box grater or shredding disc on a food processor (for cabbage and carrots)
5. Fine mesh strainer or spatula to press excess moisture from the filling
6. Mixing bowls (one small bowl for the beaten egg)
7. Rubber spatula and wooden spoon (or turner) for stirring and folding
8. Tongs and a slotted spoon or frying spider for turning and removing egg rolls
9. Wire rack plus a sheet tray or plate lined with paper towels for resting and draining

Ingredients

1 pound ground pork or ground chicken (about 450 g)
12 egg roll wrappers (store bought, about 8 by 8 inches)
2 cups green cabbage, shredded and packed (about 200 g)
1 cup carrots, shredded (about 100 g)
1 small yellow onion, finely chopped
2 to 3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce, optional
1 teaspoon sesame oil
1 tablespoon Shaoxing wine or dry sherry, optional
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 large egg, beaten for sealing
Vegetable oil for frying, about 2 cups or as needed
1 cup plum preserves or Chinese plum sauce (about 320 g)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey or brown sugar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon toasted sesame oil
1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha, optional
1 to 2 tablespoons water to thin the sauce as needed
1 teaspoon cornstarch mixed with 1 tablespoon water, optional to thicken
Salt and pepper to taste

Directions

Make the filling: heat 1 tablespoon oil in a large skillet over medium-high. Add 1 pound ground pork or chicken and cook, breaking it up, until no longer pink. Stir in 1 small finely chopped yellow onion, 2 cloves minced garlic and 1 tablespoon grated fresh ginger and cook 1 minute. Add 2 cups shredded green cabbage and 1 cup shredded carrots, stir, then add 2 tablespoons soy sauce, 1 tablespoon oyster sauce if using, 1 tablespoon Shaoxing wine or dry sherry if using, 1 teaspoon sugar, 1/2 teaspoon ground black pepper and 1 teaspoon sesame oil. Cook until vegetables are wilted and most moisture has evaporated, about 4 to 6 minutes. Fold in 2 to 3 thinly sliced green onions, taste and adjust salt and pepper. Tip: press the filling in a fine mesh strainer or against the pan with a spatula to remove extra liquid so rolls wont get soggy. Cool the filling completely, or chill 10 minutes to firm it up.
Prep wrappers and egg wash: stack 12 egg roll wrappers (about 8 by 8 inches) and cover with a damp towel so they dont dry out. Beat 1 large egg in a small bowl for sealing.
Assemble egg rolls: lay a wrapper diamond-shape in front of you, place about 2 to 3 tablespoons of cooled filling near the corner closest to you (leave a 1 inch border). Fold the bottom corner up over the filling, fold left and right sides in, then roll tightly toward the top corner. Brush the top corner with beaten egg to seal. Dont overfill or they wont seal right; work quickly so wrappers dont dry.
Rest the rolls: place finished rolls seam-side down on a sheet tray and let them sit 5 to 10 minutes so the seal sets. For extra crispness chill briefly or dust lightly with cornstarch on the seam if needed.
Heat oil for frying: pour about 2 cups vegetable oil into a large heavy skillet or pot (enough to come 1 to
5 inches up the sides) and heat to about 350°F (175°C). No thermometer? drop a small piece of wrapper in the oil, if it sizzles and bubbles steadily the oil is ready.
Fry in batches: fry egg rolls seam-side down in batches, 2 to 3 minutes per side, turning so they brown evenly, until golden and crisp. Keep the oil between 325 and 350°F so they cook through without burning. Dont overcrowd the pan. Transfer to a wire rack or paper towels to drain, and hold in a warm oven (200°F / 95°C) if keeping them while finishing the rest.
Make the plum dipping sauce: in a small saucepan combine 1 cup plum preserves or Chinese plum sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey or brown sugar, 1 teaspoon grated fresh ginger, 1 clove minced garlic, 1 teaspoon toasted sesame oil and 1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon sriracha if you want heat. Warm over medium heat, whisk until smooth. Add 1 to 2 tablespoons water to reach desired consistency. Tip: if the sauce is too thin mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the sauce and simmer 1 minute until thickened.
Taste and finish sauce: adjust sweetness, acidity or salt to taste by adding more honey, rice vinegar or soy sauce. Season with a little salt and black pepper if needed. Let the sauce cool slightly so flavors open up.
Serve: slice each egg roll on the diagonal if you like, serve hot with the warm plum dipping sauce. Garnish with sliced green onions and toasted sesame seeds if you have them. Alternative: to bake or air fry instead of deep frying, brush rolls with oil and bake at 425°F for 15 to 18 minutes flipping once, or air fry at 400°F for 10 to 12 minutes, turning halfway, until golden and crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.