Crispy Spring Rolls Peanut Sauce (Printable)

Crunchy vegetable and vermicelli spring rolls paired 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
05 - ½ cup julienned red bell pepper
06 - ½ 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 ginger
12 - 1 clove garlic, minced
13 - Vegetable oil, for frying

→ Peanut Sauce

14 - ¼ cup creamy peanut butter
15 - 2 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tbsp honey or maple syrup
18 - 1 tsp sriracha (optional)
19 - ⅓ cup warm water
20 - 1 tsp toasted sesame oil

# Directions:

01 - In a large bowl, combine cabbage, carrots, bean sprouts, bell pepper, vermicelli noodles, green onions, cilantro, soy sauce, sesame oil, ginger, and garlic. Toss until well mixed.
02 - Place a spring roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll up tightly, sealing the edge with a dab of water.
03 - Repeat with remaining wrappers and filling.
04 - Heat 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the spring rolls in batches, turning occasionally, for 3–4 minutes or until golden and crisp. Drain on paper towels.
05 - In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha (if using), water, and sesame oil until smooth.
06 - Serve the hot spring rolls with the peanut dipping sauce.

# Expert Advice:

01 -
  • The crispy outside gives way to vibrant, tender veggies—like biting into spring itself.
  • The peanut sauce is velvety, deeply nutty, and impossible to stop dipping in.
02 -
  • If the wrappers are too dry, they’ll tear and lose their crunch—always keep them under a damp towel as you work.
  • Baking is lighter, but frying really gives that shattering bite you’ll crave.
03 -
  • Always test-fry a single roll to check oil temperature and wrapper crispness before frying the whole batch.
  • The real secret: don’t overstuff or the rolls will burst and leak during frying.
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