Crispy Spring Rolls Peanut Sauce (Print)

Golden spring rolls filled with crisp vegetables and vermicelli, paired with a rich, creamy peanut dipping sauce.

# Components:

→ Spring Rolls

01 - 12 spring roll wrappers
02 - 1 cup shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts
05 - 1/2 cup julienned red bell pepper
06 - 1/2 cup cooked vermicelli rice noodles
07 - 2 green onions, thinly sliced
08 - 2 tbsp fresh cilantro, chopped
09 - 1 tbsp soy sauce
10 - 1 tsp sesame oil
11 - 1 tsp grated fresh ginger
12 - 1 clove garlic, minced
13 - Vegetable oil for deep frying (about 2 inches deep in pan)

→ Peanut Sauce

14 - 1/4 cup creamy peanut butter
15 - 2 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tbsp honey (use maple syrup to make vegan)
18 - 1 tsp sriracha (optional)
19 - 1/3 cup warm water
20 - 1 tsp toasted sesame oil

# Directions:

01 - Combine shredded cabbage, julienned carrots, bean sprouts, red bell pepper, cooked vermicelli, green onions, cilantro, soy sauce, sesame oil, grated ginger and minced garlic in a large bowl; toss until evenly distributed and lightly seasoned.
02 - Place one wrapper on a clean work surface with a corner pointing toward you, spoon about 2 tablespoons of filling near the bottom corner, fold the bottom corner up over the filling, fold both sides in snugly, then roll away from you and seal the edge with a light dab of water; repeat until all wrappers are filled.
03 - Pour vegetable oil into a deep skillet or wok to a depth of about 2 inches and heat to 350°F; use a thermometer to maintain the temperature for even frying.
04 - Fry the spring rolls in batches, turning occasionally, for 3 to 4 minutes or until golden brown and crisp; 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 until smooth and glossy; adjust thickness with a little more water if needed.
06 - Arrange hot spring rolls on a platter and serve immediately with the peanut dipping sauce; garnish with extra cilantro or lime wedges if desired.

# Expert Advice:

01 -
  • Homemade spring rolls are endlessly customizable and taste fresher than any takeout version.
  • The peanut sauce is so good you’ll want to drizzle it on everything, not just the rolls.
02 -
  • If you overfill the wrappers, they’ll burst open and make a grand mess in the oil—I learned this the dramatic way.
  • Rolling the wrappers tightly and pressing the seam helps deliver perfect, uniform crunch in every bite.
03 -
  • Chilling the filling for 10 minutes before rolling can make assembly easier and help prevent soggy rolls.
  • A slick of oil on your fingers helps keep the wrappers from sticking as you work.
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