Pan-Fried Vegetable Spring Rolls with Peanut Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Crispy spring rolls filled with a colorful mix of julienned vegetables and herbs, served with a creamy peanut dipping sauce. This asian (vegetarian, gluten-free) ready in about 45 minutes blends spring roll wrappers, julienned carrots, shredded napa cabbage into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 spring roll wrappers
• 1 cup, julienned carrots
• 1 cup, shredded napa cabbage
• 1/2 cup bean sprouts
• 1/4 cup, thinly sliced green onions
• 2 cloves, minced garlic
• 1 teaspoon, minced fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 1/4 cup natural peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 2 tablespoons water

Instructions

1. Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 teaspoon minced ginger, and cook for 1 minute until fragrant.
2. Step 2: Add 1 cup julienned carrots, 1 cup shredded cabbage, 1/2 cup bean sprouts, and 1/4 cup sliced green onions. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Step 3: Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar. Cook for 1 minute more, then remove from heat and let cool completely.
4. Step 4: Whisk 1/4 cup natural peanut butter, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey, and 2 tablespoons water until smooth.
5. Step 5: Place a spring roll wrapper on a clean surface with a corner pointing toward you. Place 2 tablespoons of cooled vegetable filling in the center. Fold bottom corner over filling, then fold in sides, and roll up tightly. Seal edge with water.
6. Step 6: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add spring rolls seam-side down and cook for 2-3 minutes per side until golden brown and crispy.
7. Step 7: Transfer to a paper towel-lined plate to drain excess oil, then serve immediately with peanut sauce for dipping.