Description
Crispy vegetable spring rolls served with a rich peanut sauce. Perfect as an appetizer or snack.
Ingredients
Scale
- 10 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tbsp vegetable oil
- 1/4 cup peanut butter
- 1 tbsp honey
- 1 tbsp lime juice
- 1/4 cup water
Instructions
- Heat oil in a pan and sauté garlic and ginger for 30 seconds.
- Add cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3 minutes.
- Add soy sauce, mix well, and remove from heat.
- Place a spoonful of filling on each spring roll wrapper and roll tightly.
- Fry spring rolls in hot oil until golden brown.
- Mix peanut butter, honey, lime juice, and water to make the sauce.
- Serve spring rolls hot with peanut sauce.
Notes
- Keep unused wrappers covered to prevent drying.
- Adjust peanut sauce thickness with more water if needed.
- Serve immediately for best crispiness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g-end
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegetable spring rolls, peanut sauce, crispy appetizer, Asian snack