Crunchy Spring Rolls with Honey-Teriyaki Dipping Sauce
Recipe By Zehava Krohn
- Cook & Prep: 1 h
- Serving: 36
-
Contains:
Ingredients (16)
For Crunchy Spring Rolls
For Dipping sauce
Start Cooking
Images:
Prepare Spring Rolls
-
Cut carrots and squash into 3-inch matchsticks. Cut scallions into 3-inch pieces, using the white and light green parts only.
-
Heat olive oil in a saucepan over medium-high heat. Add carrots, squash, and scallions.
-
In a small bowl, combine soy sauce, honey, garlic, sesame oil, and black pepper.
-
Add mixture to the pan and sauté until vegetables are soft, about 4 to 5 minutes. Remove from heat.
Assemble Spring Rolls
-
To prepare each spring roll, lay each wrapper with the corner facing you. Place 3 to 4 vegetable sticks across the corner.
-
Roll the corner of the dough up to cover the vegetables.
-
Continue to roll.
-
Have a bowl of water handy to moisten the corners of the dough to seal (see photos for step-by-step rolling instructions).
-
Repeat until all wrappers or vegetables are used.
For Dipping Sauce
-
Heat olive oil in a small saucepan over medium heat. Add garlic and cook until golden, about 2 to 3 minutes.
-
Add soy sauce, honey, and sesame oil and bring sauce to a boil.
-
Add cornstarch-water mixture and continue to boil until sauce is thickened, about 7 to 10 minutes
-
Serve alongside spring rolls.
Note:
You can omit the cornstarch and water if you prefer a sauce with a thinner consistency
-
Crunchy Spring Rolls with Honey-Teriyaki Dipping Sauce
Teriyaki?
Recipe sounds yum! But why is it called honey teriyaki? Don't see teriyaki as a part of the ingredients!
Please
Log in to ask a question Say Something! Share your thought
-
Crunchy Spring Rolls with Honey-Teriyaki Dipping Sauce
Teriyaki?
Recipe sounds yum! But why is it called honey teriyaki? Don't see teriyaki as a part of the ingredients!
Please
Log in to post a review Say Something! Share your thought
