Description
Crispy vegetable spring rolls served with a savory peanut sauce.
Ingredients
Scale
- 10 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/4 cup water
Instructions
- Heat sesame oil in a pan over medium heat.
- Add cabbage, carrots, and bean sprouts. Stir-fry for 3 minutes.
- Add soy sauce and cilantro. Cook for another minute. Remove from heat.
- Soak spring roll wrappers in warm water for 10 seconds.
- Place filling in the center of each wrapper. Fold sides inward and roll tightly.
- Heat oil in a pan and fry spring rolls until golden brown, about 2 minutes per side.
- For the sauce, mix peanut butter, hoisin sauce, lime juice, garlic, ginger, and water.
- Serve spring rolls warm with peanut sauce.
Notes
- Use fresh wrappers for best texture.
- Adjust sauce consistency with more water if needed.
- Store leftovers in an airtight container.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable spring rolls, peanut sauce, vegetarian appetizer