Pan-Fried Vegetable Spring Rolls with Peanut Sauce

Crispy spring rolls filled with a colorful mix of julienned vegetables and herbs, served with a creamy peanut dipping sauce.

Cuisine: Asian

Category: Asian

Prep: 30 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

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.