Crispy Spring Rolls With Peanut Sauce (Printable)

Golden-crisp spring rolls stuffed with cabbage, carrots and vermicelli, paired with a creamy peanut dipping sauce.

# What You Need:

→ Spring Rolls

01 - 12 spring roll wrappers
02 - 1 cup shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts, rinsed and drained
05 - 1/2 cup julienned red bell pepper
06 - 1/2 cup cooked vermicelli noodles
07 - 2 scallions, thinly sliced
08 - 2 tablespoons fresh cilantro, chopped
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon grated fresh ginger
12 - 1 clove garlic, minced
13 - Vegetable oil, for frying (enough to reach a 2-inch depth in the pan)

→ Peanut Sauce

14 - 1/4 cup creamy peanut butter
15 - 2 tablespoons soy sauce
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon honey or maple syrup
18 - 1 teaspoon sriracha (optional)
19 - 1/3 cup warm water
20 - 1 teaspoon toasted sesame oil

# Directions:

01 - Combine shredded cabbage, julienned carrots, bean sprouts, red bell pepper, cooked vermicelli, scallions, cilantro, soy sauce, sesame oil, grated ginger and minced garlic in a large bowl; toss until evenly combined and taste for seasoning.
02 - Place one wrapper on a clean work surface with a corner pointed toward you and keep remaining wrappers covered with a damp towel to prevent drying.
03 - Spoon about 2 tablespoons of filling near the bottom corner of the wrapper, fold the bottom corner over the filling, fold the two side corners inward, then roll tightly toward the top corner; seal the edge with a light dab of water and repeat until all wrappers are filled.
04 - Heat oil to a 2-inch depth in a deep skillet or wok and bring to 350°F; working in batches, gently lower rolls into the oil and fry, turning occasionally, until deep golden and crisp, about 3 to 4 minutes per batch; transfer to paper towels to drain.
05 - Whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sriracha if using, warm water and toasted sesame oil in a small bowl until smooth and emulsified; adjust consistency with additional warm water if needed.
06 - Arrange hot rolls on a platter and serve immediately with the peanut dipping sauce; garnish with extra cilantro or lime wedges if desired.

# Expert Hints:

01 -
  • The irresistible crunch is a reward for minimal effort, like finding a stunning view at the end of an easy hike.
  • You can customize the filling with whatever veggies are hiding in your fridge, so it never gets boring.
02 -
  • Overstuffing the wrappers means disaster—keep your filling modest for neat rolls.
  • Rolling technique matters: if wrappers dry out, they'll tear, so cover them with a damp towel as you work.
03 -
  • Watch the oil temperature carefully—too hot and the wrappers brown before the filling heats through.
  • Mix the filling just before using to keep everything crisp and vibrant.
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