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Spring Rolls with Zesty Peanut Sauce

Rated as 4 out of 5 Stars

"Pan-fried spring rolls are stuffed with a light and fresh mixture of carrots, cucumber, and bean sprouts, to be served with a zippy peanut dipping sauce."
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1 h servings 255 cals
Original recipe yields 6 servings (12 spring rolls)


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  1. PEANUT SAUCE: Combine soy sauce, oil, water, peanut butter, rice wine vinegar, ginger, honey and red pepper flakes in small bowl. Set aside.
  2. SPRING ROLLS: Mix rice noodles, carrot, bean sprouts, cucumber and cilantro. Divide into 12 equal portions. Place one portion of mixture along one long side of a wrapper.
  3. Dampen edges of wrapper, fold the bottom of the wrapper over the top of the ingredients, fold in sides and roll up like a burrito. Repeat with remaining wrappers.
  4. Heat oil in large skillet over medium high heat.
  5. Place rolls seam side down in skillet; cook on each side 3 to 4 minutes until golden brown. Remove from skillet and drain on paper towels. Keep warm.
  6. Serve spring rolls with warm peanut sauce for dipping.

Nutrition Facts

Per Serving: 255 calories; 17.4 g fat; 23.1 g carbohydrates; 5 g protein; 0 mg cholesterol; 513 mg sodium. Full nutrition

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I'd give this 3 stars for the egg rolls and 5 stars for the peanut sauce, so I'm rating this a 4. I was so concerned about the egg rolls coming apart if I added too much filling, and as a resul...