Description
Delicious crispy spring rolls filled with fresh vegetables and served with a spicy peanut sauce.
Ingredients
- 20 sheets spring roll sheets
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup glass noodles, soaked and drained
- Oil for frying
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Crushed peanuts for garnish
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or sugar
- 1/4 cup water or as needed for consistency
- Sriracha or chili sauce (optional, to taste)
Instructions
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Prepare the Filling: Heat sesame oil in a pan over medium heat.
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Add minced garlic and grated ginger, sauté until fragrant.
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Add shredded cabbage, julienned carrots, and bell peppers. Sauté until slightly softened.
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Add soaked glass noodles, soy sauce, salt, and pepper. Mix well and cook for an additional 2 minutes. Allow filling to cool.
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Roll the Spring Rolls: Place a spring roll sheet on a clean surface.
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Spoon 2 tablespoons of filling onto the bottom third of the sheet.
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Fold the bottom over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water.
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Repeat for remaining sheets and filling.
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Fry the Spring Rolls: Heat oil in a deep fryer or large pan to 350°F (175°C).
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Carefully add spring rolls in batches; do not overcrowd the pan.
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Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
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Make the Peanut Sauce: In a bowl, combine peanut butter, soy sauce, lime juice, honey, and water.
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Mix until smooth. Adjust consistency with water as needed.
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Add sriracha or chili sauce if you prefer a spicy kick.
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Serve: Arrange spring rolls on a serving platter.
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Add crushed peanuts and fresh cilantro for garnish.
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Serve with the peanut sauce on the side for dipping.
Notes
- Ensure the filling is cool before wrapping to avoid tearing the spring roll sheets.
- You can bake the spring rolls at 400°F (200°C) for a healthier option. Brush with oil and bake for 20-25 minutes, turning halfway.
- For a vegetarian option, tofu can be added to the filling for extra protein.
- Keep the rolled spring rolls under a damp cloth to prevent them from drying out before frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll