Golden, crunchy spring rolls filled with vegetables and vermicelli, served with a 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
# Method:
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.
