Fresh Spring Rolls with Dipping Sauces

Fresh Spring Rolls with Dipping Sauces

Two types of spring rolls with two dips makes for a perfect appetizer.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


4 leaves

2 leaves


30 g (1.1 oz.)




a dash

a small amount

(B)Soy Sauce and Umeboshi Dipping Sauce

(C)Sour Cream Dipping Sauce

50 g (1.8 oz.)

a small amount

a dash

to taste

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).
    Find more information on mirin at the link in the ingredients list.

    ※This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Julienne the cucumber. Boil the bean sprouts so these remain crunchy. Cut the tuna into two 1 cm x 7 cm (0.4 in. x 3 in.) rectangular pieces and sprinkle on (A) to season.
  2. Devein the shrimp and cook in boiling water. Peel and cut in half lengthwise. Cut the avocado into wedges.
  3. Rehydrate the spring roll wrappers by quickly immersing each in a plate filled with water, then place on a cutting board. Tear the lettuce leaves into fourths.
  4. On two wrappers, pile half the lettuce, perilla, cucumbers, bean sprouts, then the tuna on the front half of the sheet. Turn in both ends and roll starting from the near side, then seal the roll. Cut into bite-size pieces.
  5. On the remaining two wrappers, place the remaining lettuce and avocado on the near side, and 3 pieces of shrimp on the far side skin-side up. Roll as in (4) and cut into bite-size pieces.
  6. Arrange (4) and (5) on a plate and serve together with both the Soy Sauce and Umeboshi Dipping Sauce (B), and the Sour Cream Dipping Sauce (C).

Cooking Basics

Cucumbers - matchstick juliennes

Thinly slice the cucumber at an angle, gradually slide and stack the slices, then finely cut into thin sticks from end to end.

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.


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