Crispy Spring Rolls with Peanut Sauce
Golden, crunchy spring rolls filled with cabbage, carrots, and fresh herbs, served with a rich peanut dipping sauce. Fried until crispy and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 12 wrappers spring roll wrappers
- 2 cups cabbage, shredded
- 1 cup carrots, cut into thin matchsticks
- ⅓ cup peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 cups neutral oil for frying
Instructions
- 1
Whisk peanut butter, soy sauce, rice vinegar, and 3 tbsp warm water until smooth and pourable.
- 2
Combine shredded cabbage and carrots in a bowl. Toss to mix evenly.
- 3
Lay one wrapper on a dry surface with a corner pointing toward you. Place 2 tbsp filling in the center.
- 4
Fold the bottom corner up over the filling, then fold in both side corners tightly.
- 5
Roll upward until the seam is sealed. Place seam-side down on a plate. Repeat with remaining wrappers.
- 6
Heat oil in a deep skillet or Dutch oven to 350°F. Test with a wooden stick—bubbles should rise steadily.
- 7
Fry spring rolls in batches of 3-4, turning once, until deep golden brown, about 3 minutes total.
- 8
Transfer to a paper towel-lined plate. Let cool 1 minute, then serve with peanut sauce.
Tools you’ll need
- medium mixing bowl
- shallow dish or plate for assembly
- deep skillet or 3-quart Dutch oven
- instant-read thermometer
- wooden spoon or spider strainer
- paper towels
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