Looking for a fresh way to welcome spring? This Lapsang Souchong spring roll recipe offers a savory twist on a seasonal favorite—bringing together crisp, vibrant ingredients with the unmistakable smoky depth of one of the world’s boldest teas.
If you’ve never cooked with tea before, this is a perfect place to start. Lapsang Souchong’s rich, woodsy flavor beautifully balances the bright, tangy notes often found in Asian-inspired dishes. The result is a spring roll that’s both comforting and unexpected, ideal as an appetizer, light meal, or shareable snack.
This recipe, adapted from Super Natural Cooking by Heidi Swanson, may take a little practice to master. Don’t rush the process—spring roll assembly is part technique, part art. Consider making it a communal experience and invite friends or family to join in. And if rolling feels intimidating, the tea-infused plum dipping sauce alone is worth trying. It pairs wonderfully with a variety of foods, so feel free to experiment.
Lapsang Souchong Spring Rolls
with Tea-Infused Plum Dipping Sauce
Ingredients
Spring Rolls
- 1 tablespoon loose organic Lapsang Souchong black tea
- 1 tablespoon light sesame oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 5 large shiitake mushrooms, stems removed and sliced
- ½ pound pork shoulder, braised and shredded
- 1 carrot, coarsely grated
- 4 chard leaves, ribs removed and chopped
- 2 tablespoons shoyu or soy sauce
- 12 (6-inch) spring roll pastry wrappers, thawed
- 2 tablespoons melted butter
Plum Dipping Sauce
- ¾ cup vanilla bean–black tea plum butter (or prepared jam or chutney)
- ¼ cup rice wine vinegar
Instructions
1. Prepare the filling
Preheat oven to 400°F. Grind the tea leaves into a fine powder using a spice grinder or coffee grinder.
In a large skillet, heat sesame oil over medium-high heat. Sauté onion, garlic, and mushrooms for about 5 minutes, until softened. Add shredded pork, carrot, chard, and shoyu, stirring to combine.
Gradually add the ground Lapsang Souchong, one teaspoon at a time, tasting as you go until the desired smoky flavor is reached. Remove from heat.
2. Assemble the spring rolls
Place a wrapper on a flat surface with one corner pointing toward you. Keep remaining wrappers covered with a damp towel to prevent drying.
Spoon 1–2 tablespoons of filling just off center near the bottom corner. Fold the corner over the filling and roll tightly once. Fold in the sides, then continue rolling toward the top corner. Seal with a dab of water. Place seam-side down on a baking sheet and repeat.
3. Bake
Brush rolls with melted butter. Bake for 10–15 minutes, turning halfway through, until golden and crisp.
4. Make the dipping sauce
Whisk together plum butter and rice wine vinegar in a small bowl until smooth.
Serve the spring rolls hot with the dipping sauce on the side, and enjoy the balance of smoky, savory, and bright flavors in every bite.