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crispy baked spring rolls with peanut sauce on the table

Spring Rolls with Peanut Sauce

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Prep Time 10 minutes
Cook Time 20 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 cup  shredded cabbage
  • 1/2 cup  shredded carrots
  • 1/2 cup  bean sprouts
  • 1/2 cup  thinly sliced bell peppers
  • 2 cloves  garlic, minced
  • 1 teaspoon  grated ginger
  • 1 tablespoon  soy sauce
  • 1 teaspoon  sesame oil
  • 1/2 teaspoon  black pepper
  • 1/2 teaspoon  salt

For the Spring Rolls

  • 12 spring roll wrappers
  • 1 tablespoon  cornstarch mixed with 2 tablespoons water
  • Cooking spray or olive oil for brushing

Peanut Dipping Sauce

  • 1/4 cup  peanut butter
  • 1 tablespoon  soy sauce
  • 1 tablespoon  rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon  sriracha (optional for heat)
  • 1/2 teaspoon  sesame oil
  • 2–3 tablespoons  warm water

Method
 

  1. Heat a pan over medium heat and add sesame oil. Once heated, sauté garlic and ginger until fragrant. Add shredded cabbage, carrots, bell peppers, and bean sprouts
  2. Stir-fry for 3–4 minutes until slightly softened. Pour in soy sauce, salt, and black pepper, and cook for another minute. Remove from heat and allow the filling to cool slightly.
  3. Lay a spring roll wrapper on a clean surface in a diamond shape. Place 2 tablespoons of the vegetable filling near the bottom corner of the wrapper.
  4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with the cornstarch-water mixture. Repeat with the remaining wrappers and filling.
  5. Preheat the oven to 400°F (200°C). Place the assembled spring rolls on a baking sheet lined with parchment paper. Lightly brush each roll with olive oil or spray with cooking spray.
  6. Bake for 18–20 minutes, flipping halfway through, until golden brown and crispy.

Prepare the Peanut Dipping Sauce

  1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sriracha (if using), sesame oil, and warm water until smooth and well combined.

Notes

  • Don’t overfill the wrappers to prevent bursting during baking.
  • Keep the wrappers covered with a damp cloth while working to prevent them from drying out.
  • For an extra crispy texture, bake the spring rolls on a wire rack instead of a baking sheet.