# 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, trimmed
05 - 1/2 cup julienned red bell pepper
06 - 1/2 cup cooked rice vermicelli, drained and lightly tossed with oil
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 fresh ginger, grated
12 - 1 clove garlic, minced
13 - Vegetable oil for frying (enough to reach about 2 inches in a skillet)
→ Peanut Sauce
14 - 1/4 cup creamy peanut butter
15 - 2 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tbsp honey or maple syrup (use maple syrup for a vegan option)
18 - 1 tsp sriracha (optional)
19 - 1/3 cup warm water
20 - 1 tsp toasted sesame oil
# Cooking Steps:
01 - Combine shredded cabbage, julienned carrots, bean sprouts, red bell pepper, cooked vermicelli, green onions and chopped cilantro in a large bowl. Add soy sauce, sesame oil, grated ginger and minced garlic; toss gently to distribute seasonings evenly. Taste and adjust seasoning.
02 - Place a wrapper on a clean work surface with a corner pointing toward you. Spoon about 2 tablespoons of filling onto the bottom third of the wrapper. Fold the bottom corner up over the filling, fold the two side corners inward, then roll tightly away from you, sealing the final edge with a dab of water.
03 - Continue assembling the remaining wrappers and filling, keeping completed rolls covered with a slightly damp towel to prevent drying.
04 - Pour vegetable oil into a deep skillet or wok to a depth of about 2 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature for even frying.
05 - Fry the spring rolls in batches without overcrowding for 3–4 minutes, turning occasionally, until evenly golden and crisp. Remove with a slotted spoon or tongs and drain on paper towels.
06 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sriracha (if using), warm water and toasted sesame oil until smooth and glossy. Adjust thickness by adding a little more warm water if necessary.
07 - Transfer hot spring rolls to a platter and serve immediately with the peanut dipping sauce and optional lime wedges or extra herbs.
08 - For a lighter preparation, brush assembled rolls lightly with oil and arrange on a baking sheet. Bake at 400°F for 15–18 minutes, turning once, until golden and crisp.
