Crispy Spring Rolls Peanut Sauce (Print)

Golden crunchy rolls stuffed with vegetables and vermicelli, served with a creamy peanut dipping sauce.

# Ingredients:

→ Spring Rolls

01 - 12 store-bought spring roll wrappers
02 - 1 cup shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts, drained
05 - 1/2 cup julienned red bell pepper
06 - 1/2 cup cooked vermicelli 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 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 (or maple syrup for a vegan alternative)
18 - 1 tsp sriracha (optional)
19 - 1/3 cup warm water
20 - 1 tsp toasted sesame oil

# Directions:

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 ingredients are evenly distributed.
02 - Set one wrapper on a clean work surface with a corner toward you; spoon approximately 2 tablespoons of the filling near the bottom corner.
03 - Fold the bottom corner over the filling, fold the side corners inward, then roll up tightly; seal the final edge with a light dab of water and place seam-side down on a tray; repeat until all wrappers are filled.
04 - 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 confirm temperature.
05 - Fry the rolls in batches, turning occasionally, for 3 to 4 minutes per batch or until evenly golden and crisp; transfer to paper towels to drain excess oil.
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 and pourable, adjusting water for desired consistency.
07 - Arrange hot rolls on a platter and serve alongside the peanut sauce; garnish with extra cilantro and lime wedges if desired.
08 - For a lighter finish, brush assembled rolls lightly with oil, place on a baking sheet, and bake at 400°F for 15 to 18 minutes, turning once halfway, until crisp and golden.

# Expert Tips:

01 -
  • Few appetizers earn true applause at the table, but these spring rolls always disappear first.
  • The peanut sauce is so generous, you’ll catch everyone swiping a finger along the bowl when the rolls are gone.
02 -
  • If your oil isn’t hot enough, the rolls turn out chewy and sad instead of shatteringly crisp.
  • Rolling the wrappers too loose will lead to burst rolls—tighter is always better, don’t be shy!
03 -
  • Freeze uncooked, assembled rolls and fry from frozen—they’ll taste just as fresh.
  • Always serve the peanut sauce at room temperature for the best dipping experience.
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