Spring Rolls With Lemon coriander Dipping Sauce

spring rolls with lemon sauce


  • 2 tbsp soya sauce
  • 1/2 bunch fresh coriander, chopped
  • 3 carrots, cut in julienne
  • 1 capsicum, cut in julienne
  • 1/2 cabbage chopped
  • 2 spring onions, julienne
  • 1 egg, beaten
  • Sheets of rolls
  • Salt to taste
  • 12tsp black pepper
  • 1 cup chicken, boiled and shredded
  • Oil for frying

For lemon sauce

  • 3/4 cup water
  • 1/2 chicken stock cube
  • 1 tsp honey
  • 1 lemon’s grated rind and juice
  • 1 tsp chopped coriander
  • 1 tbsp soya sauce


  • In a pan heat 2 tbsp oil, fry all vegetables, add salt , black pepper, soya sauce and chicken. Cook it for 4-5 minutes till all mixture is tender and mixed well. Set it aside to cool down. All water should be dried.
  • Take the roll sheet, Put a little of mixture on each sheet, Fold it in roll shape and seal the edges with egg.
  • Heat the oil in wok, and deep fry the rolls till they are golden brown.


  • Combine water, stock cube, honey, juice and rind of lemon and soya sauce in a pan. Simmer until half the liquid evaporates.
  • Remove from heat and strain, add coriander and chill.

Tip:You can also freeze the rolls and can fry them whenever you need.

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