Crispy Spring Rolls Peanut Sauce (Printable)

Golden spring rolls filled with crisp vegetables and vermicelli, served with a rich, 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, rinsed
05 - 1/2 cup julienned red bell pepper
06 - 1/2 cup cooked vermicelli noodles, drained
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 frying (about 2 inches in a deep skillet)

→ 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 vegan)
18 - 1 teaspoon sriracha (optional)
19 - 1/3 cup warm water
20 - 1 teaspoon toasted sesame oil

# How To Make It:

01 - In a large bowl, combine shredded cabbage, julienned carrots, bean sprouts, red bell pepper, cooked vermicelli, green onions, cilantro, soy sauce, sesame oil, grated ginger, and minced garlic; toss until evenly coated and lightly seasoned.
02 - Arrange a clean work surface, a small bowl of water for sealing, and a damp towel to keep unused wrappers pliable; lay one wrapper with a corner pointing toward you.
03 - Spoon approximately 2 tablespoons of the filling near the bottom corner of each wrapper, fold the bottom corner over the filling, fold both sides inward, then roll up tightly and seal the edge with a dab of water.
04 - Continue filling and rolling until all wrappers and filling are used, keeping completed rolls covered with a damp towel to prevent drying.
05 - Pour vegetable oil into a deep skillet or wok to a depth of about 2 inches and heat to 350°F, using a thermometer to maintain temperature.
06 - Fry the rolls in batches, turning occasionally, for 3 to 4 minutes per batch or until evenly golden and crisp; remove with a slotted spoon or tongs and drain on paper towels.
07 - While rolls fry, 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 slightly fluid; adjust water for desired consistency.
08 - Serve hot spring rolls arranged with the peanut sauce for dipping; garnish with extra cilantro or a lime wedge if desired.

# Expert Tips:

01 -
  • The peanut sauce has just enough kick to make you come back for seconds.
  • The filling is endlessly adaptable and a wonderfully sneaky way to use up leftover produce.
02 -
  • If your oil isn’t hot enough, the rolls soak up every drop of it and come out greasy—use a thermometer or test with a bread cube.
  • The filling works best when veggies and noodles are thoroughly dry or the wrappers may burst open while frying.
03 -
  • Only fry a few rolls at a time to keep the oil hot and avoid crowding—this makes for consistently crispy results.
  • Let finished rolls rest on a cooling rack, not just paper towels—steam escapes and keeps the bottoms from getting soggy.
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