Spring Rolls with Pineapple Tahini Dip by plantiful_foodie | Quick & Easy Recipe | The Feedfeed
Spring Rolls with Pineapple Tahini Dip
"Eat the rainbow! This spring rolls are easy to make once you have all of the colorful veggies prepared! Make the dipping sauce in advance to enhance the flavor!"
-- @plantiful_foodie

Recipe Intro From feedfeed

We love these veggie-packed spring rolls with sweet and savory tahini dip. Make them on Sunday and enjoy the leftovers for a special lunch on Monday. Add cooked shrimp, if you like.

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

For more dumpling recipes, check out our Dumplings, Egg Rolls, Spring Rolls + More, featuring Rainbow Spring Rolls by @twospoons.ca and Crispy Vegetable Potstickers by @biancazapatka.



Prep time 30mins
Serves or Makes: 4
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For the Pineapple Tahini Dip

  • 1/ 4 cup tahini
  • 1/ 4 cup pineapple juice
  • 1 tablespoon tamari
  • 1 tablespoon freshly squeezed lime juice
  • Salt, to taste

For the Spring Rolls

  • 1/ 4 head red cabbage, thinly sliced
  • 2 avocados, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1/ 2 red onion, thinly sliced
  • 1 bunch cilantro
  • 1 package rice papers


  • Step 1

    Make the dip: Mix all ingredients together. Chill until needed.

  • Step 2

    Make the spring rolls: One at a time, dip the rice paper in hot water for about 3-4 seconds. Place it on a large plate.

  • Step 3

    Place the prepared vegetables and cilantro in the middle of the rice paper. Roll the rice paper tightly, removing air as you roll it. If you don't roll it tight enough, the vegetables will fall out of the roll as you bite into it.

  • Step 4

    Serve with prepared dip.