Crispy Spring Rolls Peanut Sauce (Printable Version)

Golden spring rolls filled with vibrant vegetables and vermicelli, served with a creamy peanut dipping sauce.

# Needed Ingredients:

→ Spring Rolls

01 - 12 spring roll wrappers (wheat; check packaging for egg if vegan)
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, 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 fill a deep skillet to 2 inches (about 4 cups)

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

# Steps:

01 - In a large bowl combine shredded cabbage, julienned carrots, bean sprouts, red bell pepper, cooked vermicelli, sliced green onions and chopped cilantro. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger and minced garlic; toss until ingredients are evenly coated and distributed.
02 - 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 snugly, then roll up tightly; seal the final edge with a dab of water. Repeat until all wrappers and filling are used.
03 - Pour vegetable oil into a deep skillet or wok until it measures approximately 2 inches deep. Heat the oil to 350°F (175°C), using a thermometer to maintain temperature for even frying.
04 - Working in batches, carefully lower rolls into the hot oil and fry, turning occasionally, for 3 to 4 minutes or until wrappers are golden brown and crisp. Remove with a slotted spoon or tongs and drain on paper towels. Keep finished rolls warm in a low oven if needed.
05 - In a small bowl whisk together peanut butter, 2 tablespoons soy sauce, rice vinegar, honey (or maple syrup), sriracha if using, warm water and toasted sesame oil until smooth and glossy. Adjust thickness with additional warm water to reach dipping consistency.
06 - Arrange hot rolls on a platter and serve immediately with the peanut sauce alongside. Offer extra fresh herbs and lime wedges for brightness.

# Expert Advice:

01 -
  • Each bite bursts with a savory crunch and a creamy, tangy dip that never gets old.
  • They're quick enough for a weeknight but impressive enough to win over a crowd—trust me.
02 -
  • Underfilling the wrappers makes them taste like biting into a pillow—be generous but leave enough space to seal the edges.
  • I once left a batch cooling too long on a plate (not paper towels) and all that hard-earned crispness faded—always drain them right.
03 -
  • A cheap instant-read thermometer makes frying stress-free and saves you from pale, soggy rolls.
  • The best crisps happen when you don’t crowd the pan—space is as important as heat.
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