Spring Rolls with Sesame Ginger Dip

Spring Rolls with Sesame Ginger Dip

Spring rolls are one of those things we always end up making when we want something crispy, shareable and just a bit impressive without too much effort. The real star here is the sesame ginger dip, honestly we could drink it straight from the pan. You get this punchy, warming hit of ginger and garlic, a little sweetness from the maple syrup, and that deep savoury note from the soy sauce that just ties everything together. They're perfect as a starter, a side, or just something to demolish while you're watching a film. Make these tonight, you won't regret it.

Cook: 20 min
Serves 4

Before You Start

  • Microplane or fine grater (for ginger & garlic)
  • Small saucepan
  • Whisk

Ingredients

  • Thai inspired rolls
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 20g fresh ginger peeled
  • 1 spring onion
  • 1 garlic clove
  • ¼ tsp chilli flakes

Method

1

Cook the spring rolls 

  • Cook the spring rolls according to packet instructions
2

Make the dip

  • Peel and grate the garlic and the ginger. Finely slice the spring onion
  • Warm the sesame oil in a small saucepan over a medium heat
  • Add the ginger, garlic, spring onion and chilli flakes to the pan and fry for 1 minute
  • Add the vinegar, soy sauce and maple syrup to the pan, whisk everything together, taste the sauce
  • Simmer the sauce over a medium heat for 5- 10 minutes until it’s reduced by ⅓ - ½. Taste and adjust the seasoning
3

Serve and enjoy!

  • Allow the sauce to cool to room temperature and serve with the cooked spring rolls

Tips & Variations

  • Make the dip ahead: The sesame ginger dip actually gets better as it sits, so make it earlier in the day and let the flavours mellow and develop before serving.
  • Go heavy on the ginger: We always add a little extra ginger if we want more of a kick. Fresh ginger makes a huge difference here so don't be tempted to swap it for powder.
  • Serve with extra toppings: A scatter of sesame seeds and a few extra sliced spring onions over the dip makes it look brilliant and adds a nice bit of crunch.

Why This Works

The trick is taking a couple of minutes to properly fry the ginger, garlic and spring onion in sesame oil before adding the liquids. That's what gives the dip this incredible depth rather than tasting sharp and raw. The balance of vinegar, soy and maple syrup is what makes it genuinely addictive, so taste as you go and adjust it to your liking.