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Korean BBQ Spring Rolls

Korean BBQ Spring Rolls

Prep Time:
10 mins
Cook Time:
10 mins
Servings:
6

Flavors Used:

Korean Pop BBQ

These Veggie Spring Rolls are a fresh, colorful appetizer packed with crisp vegetables, savory shiitake mushrooms, and a bold homemade dipping sauce featuring Dan-O's Outlaw Korean Pop BBQ Seasoning. Tender rice paper wraps are filled with crunchy lettuce, bean sprouts, carrots, cucumber, fresh parsley, and caramelized mushrooms before being rolled into light, refreshing bites that are perfect for lunch, appetizers, or healthy snacks. The sweet and savory Korean BBQ dipping sauce ties everything together with an irresistible burst of flavor. Whether you're entertaining guests, meal prepping, or looking for a simple no-fry appetizer, these homemade veggie spring rolls are easy to make and guaranteed to impress.

Ingredients

  • Dan-O’s Outlaw Korean Pop BBQ
  • 1 package spring roll rice wrappers
  • 1 cup Shredded carrot
  • 1 cup Fresh bean sprouts
  • ½ cucumber, thinly sliced
  • ½ red bell pepper, thinly sliced
  • 1-2 cups shiitake mushrooms, thinly sliced (optional)
  • Butter lettuce
  • fresh parsley
  • Splash of Soy sauce

Sauce:

  • 1 tsp Dan-O’s Outlaw Korean Pop BBQ
  • 4 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1/2 tsp soy sauce

Preparation Instructions

  1. Heat a drizzle of oil in a skillet over medium heat. Add the sliced shiitake mushrooms, a splash of soy sauce, and a generous sprinkle of Dan-O's Outlaw Korean Pop BBQ Seasoning. Sauté until the mushrooms are tender and set aside to cool.
  2. While the mushrooms cool, make the dipping sauce. In a small bowl, whisk together 1 teaspoon Dan-O's Outlaw Korean Pop BBQ Seasoning, rice vinegar, sesame oil, soy sauce, and honey until smooth. Set it aside and give it another stir just before serving.
  3. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5–10 seconds, just until it's soft and pliable but not too floppy. Lay it flat on a clean cutting board or damp kitchen towel.
  4. Layer the fillings across the lower third of the wrapper. Start with a lettuce leaf, then add a small handful of bean sprouts, shredded carrots, cucumber, the cooled mushrooms, and a sprinkle of fresh parsley.
  5. Fold the bottom edge of the wrapper tightly over the filling, tuck in both sides, and continue rolling until you have a neat, burrito-style spring roll. Repeat with the remaining wrappers and fillings.
  6. Arrange the finished Veggie Spring Rolls on a platter and serve immediately with the Korean BBQ dipping sauce. Yum Yum Get Ya Sum!®
Carrots Cucumber Korean Pop BBQ Honey Lettuce Mushrooms Parsley Red Bell Pepper Rice Paper soy

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