# What You'll Need:
→ Spring Rolls
01 - 12 spring roll wrappers (wheat-based; check packaging for egg if vegan)
02 - 1 cup shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts
05 - 1/2 cup julienned red bell pepper
06 - 1/2 cup cooked rice vermicelli noodles
07 - 2 green onions, thinly sliced
08 - 2 tablespoons fresh cilantro, chopped
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon grated fresh ginger
12 - 1 clove garlic, minced
13 - Vegetable oil for frying (about 2 inches depth in skillet)
→ Peanut Sauce
14 - 1/4 cup creamy peanut butter
15 - 2 tablespoons soy sauce
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon honey or maple syrup (use maple syrup to make vegan)
18 - 1 teaspoon sriracha (optional)
19 - 1/3 cup warm water
20 - 1 teaspoon toasted sesame oil
# How To Make It:
01 - Thinly shred the cabbage, julienne the carrots and red pepper, rinse and drain bean sprouts, slice green onions, and chop cilantro. Toss the cooked vermicelli briefly to break any clumps and set aside.
02 - In a large bowl combine cabbage, carrots, bean sprouts, red bell pepper, vermicelli, green onions and cilantro. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger and minced garlic; toss until evenly coated.
03 - Place one wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold the two side corners inward, then roll firmly to enclose the filling and seal the edge with a dab of water. Repeat with remaining wrappers and filling.
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 confirm temperature for consistent frying.
05 - Fry rolls in batches, avoiding overcrowding, turning occasionally with a slotted spoon or tongs until evenly golden and crisp, about 3 to 4 minutes per batch. Drain on paper towels and keep warm on a rack while finishing remaining rolls.
06 - In a small bowl whisk together peanut butter, 2 tablespoons soy sauce, rice vinegar, honey or maple syrup, sriracha if using, warm water and toasted sesame oil until smooth and pourable. Adjust consistency with additional water if needed.
07 - Arrange hot spring rolls on a platter and serve immediately with the peanut dipping sauce alongside. Offer lime wedges and extra fresh herbs for brightness.
08 - For a lighter option, brush assembled rolls lightly with oil and bake on a sheet at 400°F (200°C) for 15 to 18 minutes, turning once, until golden and crisp.
