Crunchy Spring Rolls with Honey-Teriyaki Dipping Sauce

Zehava Krohn Recipe By
  • Cooking and Prep: 1 h
  • Serves: 36
  • Contains:

Ingredients (16)

For Crunchy Spring Rolls

For Dipping sauce

Start Cooking


Prepare Spring Rolls

  1. Cut carrots and squash into 3-inch matchsticks. Cut scallions into 3-inch pieces, using the white and light green parts only.

  2. Heat olive oil in a saucepan over medium-high heat. Add carrots, squash, and scallions.

  3. In a small bowl, combine soy sauce, honey, garlic, sesame oil, and black pepper.

  4. Add mixture to the pan and sauté until vegetables are soft, about 4 to 5 minutes. Remove from heat.

Assemble Spring Rolls

  1. To prepare each spring roll, lay each wrapper with the corner facing you.  Place 3 to 4 vegetable sticks across the corner. 

    Assemble Spring Rolls
  2. Roll the corner of the dough up to cover the vegetables.

    Assemble Spring Rolls
  3. Continue to roll.

    Assemble Spring Rolls
  4. Have a bowl of water handy to moisten the corners of the dough to seal (see photos for step-by-step rolling instructions).

    Assemble Spring Rolls
  5. Repeat until all wrappers or vegetables are used.

    Assemble Spring Rolls

For Dipping Sauce

  1. Heat olive oil in a small saucepan over medium heat. Add garlic and cook until golden, about 2 to 3 minutes.

  2. Add soy sauce, honey, and sesame oil and bring sauce to a boil.

  3. Add cornstarch-water mixture and continue to boil until sauce is thickened, about 7 to 10 minutes

  4. Serve alongside spring rolls.


You can omit the cornstarch and water if you prefer a sauce with a thinner consistency

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