Crispy Spring Rolls Peanut Sauce (Printer-Friendly)

Golden, crunchy rolls stuffed with cabbage, carrots, vermicelli and herbs, paired with creamy peanut dipping sauce.

# What You'll Need:

→ 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 noodles, drained and separated
07 - 2 green onions, 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 deep-frying (enough to reach ~2 inches in 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 for a vegan option)
18 - 1 teaspoon sriracha (optional)
19 - 1/3 cup warm water, more as needed to adjust consistency
20 - 1 teaspoon toasted sesame oil

# How To Make It:

01 - Combine shredded cabbage, julienned carrots, bean sprouts, red bell pepper, cooked vermicelli, sliced green onions, and chopped cilantro in a large bowl; mix gently to distribute evenly.
02 - Add soy sauce, sesame oil, grated ginger, and minced garlic to the vegetable mixture; toss thoroughly so flavors are evenly incorporated. Taste and adjust seasoning if necessary.
03 - Place one wrapper on a clean work surface with a corner pointing toward you. Spoon approximately 2 tablespoons of filling near the bottom corner, fold the bottom corner over the filling, fold both sides in, then roll tightly to seal; moisten the top edge with a little water to close. Repeat with remaining wrappers and filling.
04 - Pour vegetable oil into a deep skillet or wok to a depth of about 2 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature for even browning.
05 - Fry spring rolls in batches, avoiding overcrowding, turning occasionally, for 3–4 minutes per batch or until uniformly golden and crisp. Remove with a slotted spoon and drain on paper towels.
06 - 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; adjust thickness with additional warm water as needed.
07 - Arrange hot spring rolls on a platter and serve immediately with the peanut dipping sauce. Garnish with extra cilantro or lime wedges if desired.
08 - For a lighter finish, brush assembled rolls lightly with oil and bake on a parchment-lined sheet at 400°F for 15–18 minutes, turning halfway, until golden and crisp.

# Expert Suggestions:

01 -
  • Spring rolls crackle with every bite and surprise you with a rainbow of tender veggies inside.
  • The peanut sauce comes together from pantry staples but tastes like a secret restaurant recipe.
02 -
  • If the filling is too wet, your spring rolls will burst open in the oil—drain vegetables and never rush the prep.
  • That first time I didn’t seal the wrappers, they unfurled in the oil and turned into a delicious mess—be generous with the water to hold them tight.
03 -
  • Lay the finished rolls seam side down while you finish assembling to prevent unraveling.
  • Keep the oil at a steady temp; too cool and your rolls turn greasy, too hot and they burn on the outside before the filling heats through.
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