Fresh Spring Rolls with Bonito

Fresh Spring Rolls with Bonito

Light-boiled bonito in rice paper with a mouth-watering dipping sauce.

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

Ingredients(Servings: 3)

Ingredients(Servings: 3)


80 g (2.8 oz.)

15 ml (0.5 fl. oz.)

3 leaves

100 g (3.5 oz.)

6 leaves

as desired

(A)Dipping Sauce

a small amount

1 tsp

1 tsp


  1. Tear each piece of red leaf lettuce into 4 pieces.
  2. Cut the bonito into 1.5 cm (0.6 in.) rectangular logs.
  3. Boil the bean sprouts for 1 minute. Remove and drain in a colander.
  4. Add 1 Tbsp of vinegar to the same boiled water, add in (2) and boil for 1 minute. Remove and drain in a colander.
  5. Dip one rice paper wrapper in cold water, flatten out onto a clean cutting board and place 2 leaves of red leaf lettuce on top. In the following order place the perilla, (3) and (4) on top. Fold in both sides and roll to close. Repeat to prepare 6 rolls.
  6. Mix the dipping sauce and serve alongside the spring rolls. Garnish with cilantro if preferred.

    • Rice paper wrappers produced in Vietnam are easy to rehydrate and roll.

Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed