Vegan Spring Rolls With Lemon Dipping Sauce

Vegan Spring Rolls With Lemon Dipping Sauce

Based on traditional recipes, our version of spring rolls is vegan, and comes with a double shot of tangy lemon. The filling adds a kiss of lemon, and the dipping sauce blends lemon and seasonings for a delicious complement to what is bound to become a favorite.
Course Appetizer, Appetizers, Main Course, Main Dish, Sauce
Cuisine Asian


Spring Rolls

  • 1 tablespoon neutral oil
  • 1 cup enoki mushrooms
  • 1 avocado pitted & sliced
  • 1/2 cup shredded cabbage
  • 1 lemon zest & juice
  • 1 tablespoon dark soy sauce
  • 4 ounces rice noodles cooked
  • 12 spring roll wrappers
  • 2 tablespoons corn flour
  • 2 tablespoons water
  • Oil to fry

Dipping Sauce

  • 3/4 cup raw tahini
  • 2 tablespoons honey
  • 4 tablespoons hoisin sauce
  • 1 lemon zest & juice
  • 2 teaspoons fresh ginger minced
  • 1 teaspoon sesame oil


  • Be sure to cut the avocado into very thin, longish slices that you can easily blend into the spring roll.

Dipping Sauce

  • Combine all the ingredients in a small saucepan. Stir as you heat at a low temperature for a minute or two.
  • Allow the sauce to cool, and it’s ready to eat.
  • Set aside until you’re ready to use.

Spring Rolls

  • Combine the lemon juice and zest, and soy sauce in a small bowl.
  • Heat the oil in a skillet, and saute the mushrooms for about 5 minutes, until softened.
  • Sprinkle with some of the lemon mixture as they cook, but don’t use more than half.
  • Add the cabbage during the last 2 minutes or so, and cook until wilted.
  • In a bowl, add the rice noodles and the remaining lemon and soy sauce. Toss the noodles to coat, and then combine with the mushroom mixture.
  • Refrigerate the mushroom mixture and noodles for about 20 minutes. Drain any excess liquid when you are ready to use, and season to taste with salt.
  • Combine the corn flour and water to make a paste. This is what you will use to seal the spring rolls.
  • Peel off one spring roll wrapper at a time, and keep the rest covered with a damp cloth until you need them (they dry out quickly).
  • Take the spring roll wrapper and place it flat with a point towards you. Place a heaped tablespoon of the mushroom mixture in the middle. Add a couple of slices of avocado.
  • Roll up halfway, and then tuck the sides in before finishing the roll.
  • Use the corn flour paste to seal along the edges, pressing gently once it’s fully rolled.
  • Heat enough oil in a wok to be able to cover the spring rolls. When it bubbles rapidly around the handle of a wooden spoon, it’s ready.
  • Fry the rolls 3 or 4 at a time until light golden brown.
  • Remove using a slotted spoon so you can drain the oil.
  • Serve with the sauce.


Note: As an alternative to frying, you can use spray oil – coat them generously, and place on a baking sheet in a single layer. Bake in the oven at 350 °F for 20 to 25 minutes, until golden brown. Turn them once or twice as they bake, and you can spray lightly with more oil if they look too dry.
Keyword avocado, Lemons, vegan
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