Week 5: Fresh Kohlrabi Spring Rolls + Cilantro Dipping Sauce (Two Ways!)

During this blisteringly hot week, there is absolutely no way I’m turning on my oven. I’m barely even touching the stove. So for this week’s blog I’ve decided to make fresh spring rolls with dipping sauce! It’s a delicious and fresh meal, and fun to assemble. I used kohlrabi (I usually put carrots in my fresh spring rolls, but dang the kohlrabi is good), lettuce leaves, green onion tops, and basil leaves. I also put in marinated and pan-fried tofu (so I did use the stove briefly…). The result is light, crunchy/crispy, and is a wonderful medley of flavours.

I also made two different cilantro dipping sauces – a creamy/savory one, and a tangy/spicy one. Both are full of cilantro goodness (sorry, cilantro haters!).

More Magnificent Meal Musings:

  • Nachos with Green Onion, Cherry Tomatoes, and Cilantro
  • Taco Salad with Cilantro-Lime Dressing
  • Grilled Summer Squash or Eggplant with Hummus and Fresh Salad
  • Tomato, Feta, Olive, and Fresh Basil Salad
  • Lettuce Wraps (because that lettuce we got is HUGE)!

Fresh Kohlrabi Spring Rolls


  • 1 kohlrabi, peeled and cut into matchsticks
  • 2-4 green onions, dark green part only cut into 2-3" pieces
  • several basil leaves
  • 6-10 leaves of head lettuce, rinsed
  • cooked tofu, chicken, or shrimp (optional)
  • 6-10 rice wraps


  1. If you plan on making dipping sauce(s), do so now.

  2. Assemble the veg/herbs on to a plate. Place on table with dipping sauces – your almost ready to go!

  3. Boil a kettle of water. Once boiled, pour water into a large shallow dish, such as a pie plate. Place this on the table. This is an assemble and eat-as-you go affair. Which is fun! (If you prefer you can assemble wraps ahead of time and serve on a platter).

  4. To make a fresh spring roll, take a wrap and place it in the boiled water (while it's still piping hot). Be careful not to burn yourself! I usually put most of it in, and then gingerly rotate it. Keep the wrap in the hot water for several second, until softened, but not soggy.

  5. Lay out softened rice wrap and fill as your heart desires with various veg and herbs! There are many ways to then roll it, but I cluster all my ingredients vertically in the centre, then I fold up the bottom and top and roll from the side. If you're not sure how to do it, there are lots of great videos out there!

  6. Enjoy dipped into dipping sauces of your choice.

Creamy Cilantro Tahini Dipping Sauce

This dipping sauce is creamy and rich, with a good hit of cilantro to add freshness and flavour. Perfect as a dip for fresh spring rolls, veggies, pita, or chips. You can also use it as a spread in wraps and sandwiches.


  • 1/3 cup tahini
  • 2 Tbsp lime juice
  • 1 tsp rice vinegar
  • 1/2 cup cilantro leaves and stems
  • pinch salt
  • water, as needed to thin


  1. Mix all ingredients in a blender. Add water as needed to reach desired consistency (I used about 1/2 cup). Adjust seasoning as needed. Enjoy!

Ginger Lime Cilantro Dipping Sauce

This dipping sauce is tangy, spicy, and a refreshing accompaniment to fresh spring rolls or pot stickers.


  • 3 Tbsp tamari
  • 3 Tbsp lime juice
  • 1 inch fresh ginger root, grated
  • 1/4 cup finely hopped cilantro leaves
  • pinch chili flakes


  1. Combine all ingredients, and adjust seasoning as needed (I like my dips to be very citrus-forward. You may want more or less tamari/lime juice depending on your tastes!).