Our Wine Country | LCBO

Fresh Ontario Spring Rolls

Fresh Ontario Spring Rolls

East meets west in these Thai-style spring rolls stuffed with Ontario fall vegetables.

Spring rolls

  • 1 tbsp (15 mL) olive oil
  • ½ cup (125 mL) finely chopped shiitake mushroom caps
  • ¼ cup (60 mL) finely chopped red onion
  • 1 clove garlic, minced
  • ½ zucchini, cut into thin 1-inch (2.5 cm) strips
  • ½ small sweet red pepper, seeded and cut into thin 1-inch (2.5 cm) strips
  • ½ cup (125 mL) shredded carrot
  • 2 tbsp (30 mL) finely chopped mint
  • Kosher salt and black pepper
  • 8 round rice paper wrappers, 6 inches (15 cm)

Dipping Sauce

  • ¼ cup (60 mL) peanut butter
  • ¼ cup (60 mL) unsweetened coconut milk
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) soy sauce
  • ¼ tsp (1 mL) hot pepper sauce (or more to taste)


  1. In a small skillet, heat oil over medium heat. Add mushrooms and onion and cook, stirring, until onion is softened, about 5 minutes. Add garlic and cook, stirring, for 30 seconds. Let cool.
  2. Stir together mushroom mixture, zucchini, pepper, carrot, mint and salt and pepper to taste.
  3. Working with 2 wrappers at a time, submerge them in a bowl of warm water until soft, about 30 seconds, then arrange in a single layer on a clean kitchen towel.
  4. Spoon about 2 tbsp (30 mL) vegetable mixture in a strip just below centre of each wrapper. Fold in sides of each wrapper and roll up to enclose filling. Cut in half, if liked, then put seam-side down on a serving platter. Repeat with remaining wrappers and filling.
  5. Whisk together all the ingredients for the dipping sauce until smooth. Serve with spring rolls.

Serves 8