Crispy Spring Rolls Peanut Sauce (Printable format)

Golden, crunchy spring rolls filled with vegetables and vermicelli, served with creamy peanut sauce.

# List of ingredients:

→ 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
07 - 2 green onions (scallions), 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 frying (enough to reach about 2 inches deep in skillet)

→ Peanut Sauce

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

# How to make it:

01 - Combine shredded cabbage, julienned carrots, bean sprouts, julienned red bell pepper, cooked vermicelli, sliced green onions and chopped cilantro in a large bowl.
02 - Add soy sauce, sesame oil, grated ginger and minced garlic to the vegetable mixture; toss thoroughly to distribute seasoning and set aside.
03 - Place one wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of the filling near the bottom corner, fold the bottom corner over the filling, fold in both sides and roll up tightly; seal the final edge with a dab of water. 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).
05 - Fry rolls in batches, turning occasionally, for 3–4 minutes or until evenly golden and crisp. Remove with a slotted spoon or tongs and drain on paper towels.
06 - Whisk 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 adjusted to desired consistency.
07 - Serve hot spring rolls arranged on a platter with the peanut sauce on the side; garnish with extra cilantro or lime wedges if desired.

# Expert Suggestions:

01 -
  • If you crave something snacky but substantial, these have the best crunch-to-filling ratio.
  • The peanut sauce alone could make cardboard taste good—dip generously, then dip again.
02 -
  • Overstuffing the wrappers makes rolling almost impossible and leads to leaks in the oil—I learned this one the hard (and messy) way.
  • Letting the fried rolls rest for a few minutes on paper towels makes them even crispier than eating them immediately.
03 -
  • A damp kitchen towel over the wrappers makes assembly drama-free and keeps them from tearing.
  • Double-frying for one extra minute makes the rolls even crunchier if that’s your thing.
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