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Shrimp & Mango Spring Rolls

Try this delicious recipe!


2 tbsp (30 mL) Thai fish sauce
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) packed brown sugar
¼ tsp (1 mL) red chili flakes
8 oz (250 g) frozen, cooked shelled shrimp, thawed
1 large mango, peeled, pitted and diced
3 radishes, cut into matchsticks
2 green onions, thinly sliced
2 tbsp (30 mL) finely chopped cilantro
2 tbsp (30 mL) shredded fresh basil
1 tsp (5 mL) Asian chili-garlic sauce
1 tsp (5 mL) sesame oil
6-inch (15-cm) rice paper wrappers, about 12


  1. In a small bowl, whisk together fish sauce, lime juice, sugar and red chili flakes until sugar dissolves. Set aside.
  2. Pat shrimp dry, then chop. In a bowl, toss together shrimp, mango, radishes, green onions, cilantro, basil, chili-garlic sauce and sesame oil.
  3. Working with 2 wrappers at a time, dip them in a bowl of warm water and lay out in a single layer on a clean tea towel.
  4. Spoon about 2 heaping tbsp (30 mL) shrimp mixture in a strip just below centre of each wrapper, leaving a 1-inch (2.5-cm) border on either side. Fold in sides of each wrapper, then roll up wrappers to enclose filling. Repeat with remaining wrappers and filling.
  5. Serve spring rolls with dipping sauce.

Makes about 12 spring rolls

Seared Scallop Salad with Orange and Bacon


3 oranges
¼ cup (60 mL) olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) maple syrup
½ tsp (2 mL) minced garlic
Salt and black pepper to taste
4 slices bacon, finely chopped
12 large dry-packed scallops, patted dry
8 cups (2 L) washed and dried salad greens


  1. Grate 1 tsp (5 mL) zest and squeeze 2 tbsp (30 mL) juice from 1 orange. Cut peel and white pith from remaining oranges and separate into segments.
  2. In a small bowl, whisk together orange zest and juice, oil, vinegar, maple syrup, garlic and salt and pepper to taste.
  3. In a large nonstick skillet over medium-high heat, cook bacon until crisp, 5 to 7 minutes. Drain on paper towels.
  4. Add scallops to skillet. Cook, without moving them, until seared, about 2 minutes. Turn scallops and cook until seared, 1 to 2 minutes.
  5. In a large bowl, toss salad greens and orange segments with just enough dressing to coat them. Divide salad among 4 plates. Top each salad with scallops. Drizzle scallops with any remaining dressing. Sprinkle salads with bacon.

Serves 4