Crispy Spring Rolls Peanut Sauce (Printable)

Golden, crunchy spring rolls stuffed with cabbage, carrots and vermicelli, paired with creamy peanut dipping sauce.

# What You 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 noodles
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 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
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, sliced green onions and chopped cilantro. Add soy sauce, sesame oil, grated ginger and minced garlic; toss until ingredients are evenly coated and distributed.
02 - Place a wrapper on a clean surface with a corner pointed toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold both sides inward, then roll tightly to enclose the filling; seal the final edge with a light dab of water.
03 - Continue assembling the remaining wrappers and filling until you have twelve tightly sealed rolls. Keep assembled rolls covered with a slightly damp cloth to prevent drying while you finish rolling.
04 - Pour oil to a depth of about 2 inches into a deep skillet or wok and heat to 350°F (175°C). Fry rolls in batches, turning occasionally, for 3 to 4 minutes or until evenly golden and crisp. Remove with a slotted spoon or tongs and drain on paper towels.
05 - In a small bowl whisk together peanut butter, soy sauce, rice vinegar, honey (or maple), sriracha if using, warm water and toasted sesame oil until smooth and pourable; adjust water to reach desired consistency.
06 - Arrange hot rolls on a platter and serve immediately with the peanut dipping sauce and optional lime wedges or extra fresh herbs for brightness.

# Expert Advice:

01 -
  • The peanut sauce is so addictively creamy that you'll want to dip just about everything in it.
  • Crispy spring rolls make any gathering feel festive, whether it's a weeknight dinner or a spontaneous hangout.
02 -
  • If you fuss too long with the wrappers, they might crack and leak — set up your filling assembly line before you begin.
  • Blotting the fried rolls on paper towels keeps them crisp and not greasy — I learned that after a few soggy batches!
03 -
  • For flawless crunch, stack finished spring rolls on their sides rather than piling them to keep steam from softening the crust.
  • Double the sauce if you love dipping (trust me, you’ll want plenty).
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