Crispy Spring Rolls With Peanut Sauce (Printable Version)

Golden, crunchy spring rolls filled with vegetables and vermicelli, paired with creamy peanut 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 rice noodles
07 - 2 scallions, thinly sliced
08 - 2 tablespoons chopped fresh cilantro
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon grated fresh ginger
12 - 1 garlic clove, minced
13 - Vegetable oil for frying (enough to fill a skillet about 2 inches)

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

# Method:

01 - If using dried vermicelli, cook according to package instructions, drain thoroughly and allow to cool; if using pre-cooked noodles, ensure they are drained and separated before assembling.
02 - In a large bowl, combine shredded cabbage, julienned carrots, bean sprouts, red bell pepper, cooked vermicelli, sliced scallions, chopped cilantro, soy sauce, sesame oil, grated ginger and minced garlic; toss until ingredients are evenly distributed and lightly seasoned.
03 - Place one wrapper on a clean surface with a corner facing you; spoon about 2 tablespoons of filling near the bottom corner, fold the bottom corner up over the filling, fold the two sides inward and roll tightly toward the top corner, sealing the edge with a dab of water; repeat with remaining wrappers and filling.
04 - Pour vegetable oil into a deep skillet to a depth of about 2 inches and heat to 350°F; fry rolls in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp; remove with a slotted spoon and drain on paper towels.
05 - 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 adjust consistency with additional warm water if necessary.
06 - Arrange hot spring rolls on a platter and serve immediately with the peanut dipping sauce alongside fresh herbs or lime wedges as desired.

# Expert Hints:

01 -
  • The rolls come out irresistibly crispy outside and packed with colorful veggies inside, and making them feels like a little edible art project.
  • I love how the peanut sauce takes about a minute to whisk together, but is so luxuriously silky and customizable with spice.
02 -
  • Overstuffing the wrappers will make rolling tricky and lead to messy split seams in the oil—less is truly more.
  • I used to skip drying the veggies, but taking the extra minute stops them from steaming and keeps the rolls crisp.
03 -
  • Slide one test roll into the oil first and adjust the heat to avoid under or over-browning the batch.
  • A little fresh herb salad (mint, basil, cilantro) on the side makes every bite brighter.
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