Soy-Glazed Roasted Carrot Spring Rolls

5 from 2 reviews


  • 2 teaspoons honey
  • 2 teaspoons olive oil
  • 1 tablespoons low-sodium Tamari (or soy sauce)
  • 1 clove garlic
  • 1/2 tablespoon sesame seeds
  • 4-5 carrots
  • 1 bunch scallions
  • 2 cups shredded napa and purple cabbage
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 4 to 5 rice papers


  1. Preheat oven to 325˚.
  2. In a small skillet, add sesame seeds and lightly toast for 4-5 minutes. Combine toasted sesame seeds with honey, olive oil, soy sauce, and garlic.
  3. Slice carrots and green onions into 2 inch long, 1/4" thick pieces. Toss with tamari mixture and place in a baking dish. Roast carrots for 30-45 minutes until carrots are soft and browned.
  4. In a small bowl, toss the cabbage with rice vinegar and sesame oil. Set aside.
  5. Set up your spring roll rolling station with the warm/hot water, roasted carrots, cabbage mixture, and a place to roll/cut each spring roll.
  6. Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water, it will soften as you add filling.) Place rice paper on a cutting board and load with greens/rice noodles and carrots. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  7. Once done slice in half and serve with a little bowl of tamari.