Crunchy Spring Rolls with Honey-Teriyaki Dipping Sauce

Zehava Krohn Recipe By
  • Cooking and Prep: 1 h
  • Serves: 12
  • 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. 

  2. Roll the corner of the dough up to cover the vegetables.

    Assemble Spring Rolls
  3. Continue to roll.

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

  5. Repeat until all wrappers or vegetables are used.

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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