Honey Teriyaki Spring Rolls

I love spring rolls - they're just so light and fresh-tasting! They're great for appetizers or even as a main dish. They travel well, so they're great for lunch at work!

Even though it looks like they take lots of ingredients and seem tough to make, they're really not!

I'll go through a simple how to. If you just want the recipe and ingredients, scroll down!

First, decide what you want inside your spring rolls. Then gather those ingredients.

Then you can whisk together your spring roll dipping sauce ingredients: ½ cup each of Honey Teriyaki Sauce, chicken broth (I used canned) and rice vinegar. Chill the sauce in the refrigerator until you're ready to serve.

Now for the center of my spring rolls. I like to use rice sticks (rice vermicelli and rice noodles also work well). You can find them in the Asian section of the grocery store. Cook them as the package directs while you chop the rest of your ingredients. I used about 1/3 of the package for this batch. 

Next, gather all the ingredients in front of you like I did here. That way assembly is quick - just grab and wrap. 

Honey Teriyaki Spring Rolls Prep

The most intimidating part is probably the wrappers. 
Where do you find 'em?
How do you make 'em?

Spring roll wrappers are about the size of a medium/large tortilla. They're made of rice and are very thin, clear and brittle when you purchase them. I've found these in the produce section or in the Asian section of the grocery store. 

To get started, simply submerge one in a bowl of hot water (not boiling hot - just from the tap). 

Honey Teriyaki Spring Rolls Prep

Hold it under the water for a few seconds, until it starts to soften. 

Honey Teriyaki Spring Rolls Prep

Gently remove the wrapper from the water and place it on a clean work surface. I like to use a cutting board. 

Honey Teriyaki Spring Rolls Prep

Start adding your fillings. There aren't exact measurements for this part. You're going to make 6-8 rolls so keep that in mind as you divide up the ingredients. As you work, keep all your ingredients on the back half of the wrapper. Start with rice noodles and lettuce. 

Honey Teriyaki Spring Rolls Prep

Next add a few sticks of carrot and mango, a sprig of each of mint and cilantro, and finish it off with 3 or 4 shrimp. 

Honey Teriyaki Spring Rolls Prep

Remember - your ingredients should only be on one side of the wrapper, like this: 

Honey Teriyaki Spring Rolls Prep

Now, we start rolling! Gently lift the wrapper edge closest to you and cover the ingredients. 

Honey Teriyaki Spring Rolls Prep

Your center ingredients will want to spread out and push forward, but try to keep everything tightly together. 

Continue to roll the wrapper forward. When you're about halfway, gently tuck the left and right sides of the wrapper in. This helps keep all of your ingredients tucked tightly inside.

Honey Teriyaki Spring Rolls Prep

Then, just finish rolling forward! Repeat for each roll.

Honey Teriyaki Spring Rolls Prep

I like to slice mine in half. It looks pretty! Serve each roll with a small dish of the Honey Teriyaki dipping sauce you made at the beginning - DELISH! 

Honey Teriyaki Spring Rolls

And there you have it! Simple Honey Teriyaki Spring Rolls - a light, flavorful dish!

- Anna

Honey Teriyaki Spring Rolls


  • ½ cup rice wine vinegar
  • ½ cup reduced sodium chicken broth
  • 2 ounces rice sticks, noodles or vermicelli
  • 2 cups chopped or shredded lettuce
  • 6-8 sprigs fresh mint
  • 6-8 sprigs fresh cilantro
  • 1 large carrot, cut into matchsticks
  • 1 small mango, cut into matchsticks
  • 18-24 small cooked shrimp, peeled and deveined
  • 6-8 spring roll wrappers (rice paper)


  1. In small bowl, whisk first 3 ingredients together. Set aside. prepare rice sticks according to package directions; drain well. For easy assembly, have lettuce, mint, cilantro, carrot, mango and shrimp prepped and ready to go.
  2. Building on spring roll at a time, place spring roll wrappers, one-at-a-time, in a large bowl of hot water for 10-15 seconds or until soft and pliable. Carefully remove and lay out on a clean working surface.
  3. Divide rice sticks, lettuce, mint, cilantro, carrots, mango and shrimp on wrapper, keeping all ingredients on one half of wrapper. Gently lift the edge of wrapper under ingredients and begin rolling; gently tuck in ends and finish rolling up. Repeat for remaining spring rolls.
  4. Cut in half and serve with small dipping bowls of Honey Teriyaki dipping sauce.

Makes 6-8 servings.

Make ahead: Prepare step 1 up to 1 day ahead and place in separate storage containers in refrigerator. Continue with step 2 up to 2 hours ahead.

Tips and Hints

  • I used a garlic-infused rice vinegar in my spring roll dipping sauce this time, and it was DELICIOUS!
  • You could also experiment with adding ½ tsp. Garlic Garlic™ to your sauce.
  • Try adding a few flakes of crushed red pepper to the dipping sauce for a kick of heat.
  • Feel free to mix up the ingredients in your spring rolls. I've seen people use mock crab or smoked salmon for the meat. If you want a vegetarian version, simply omit the shrimp.
Rated 5 out of 5 by from Terrific These were delicious. Very easy to make. Light and almost carb free. If you don't add the vermicelli then it is virtually carb free.
Date published: 2015-03-27
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