BWell Spring Roll with Sweet & Sour Dipping Sauce

These stunning B-well rainbow spring rolls may look difficult to make, but they’re surprisingly simple. They also come together quick and you can use any fillings you have on hand. When the weather warms up, these rolls make a light, satisfying lunch paired alongside a perfectly balanced sweet and sour dipping sauce

Serves: 4
Time: 40 minutes
Recipe by: Thando Manyoni


For the dipping sauce:
2 Tbsp B-Well cooking olive oil
1 Cup sweet chilli sauce
2 Tbsp soy sauce
Juice of half a lemon

For the spring rolls:
16 rice paper wrappers
1 Cup red cabbage, finely shredded
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
¼ cucumber, cut into thin strips
½ bunch spring onion, thinly sliced lengthways
Handful of coriander, roughly chopped


Make the dipping sauce by combining all of the ingredients in a bowl and mixing until combined. Set aside. Fill a medium sized bowl with hot water.
Take one rice paper wrapper and completely submerge it in the how water, making sure every surface has touched the water and softened. Remove the wrapper from the water and place on a flat work surface. Place a little of each veggie on the lower half of the wrapper, finishing off with the coriander.
Roll by carefully lifting the bottom end and pulling it lightly over the veggies. Then tuck in each side before finishing the roll. Continue the process until all the wrappers are filled.
Once they are all made, serve immediately with the dipping sauce.

Chefs Tip:

  • This recipe is a great fridge cleaner, as you can use any crunch vegetables that you already have in your fridge, like carrots or red onions
  • Make sure you don’t soak the rice paper too long as they will tear.

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