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Asian Spring Rolls

Total Time

Prep: 40 min. Cook: 10 min.

Makes

8 spring rolls (1 cup sauce)

This spring roll recipe takes some time to prepare but it's well worth it! The peanut dipping sauce is slightly spicy but really complements these traditional vegetable-filled spring rolls. —Nirvana Harris, Mundelein, Illinois
Asian Spring Rolls Recipe photo by Taste of Home

Ingredients

  • 3 tablespoons lime juice
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 ounces uncooked thin rice noodles
  • 1 large carrot, grated
  • 1 medium cucumber, peeled, seeded and julienned
  • 1 medium jalapeno pepper, seeded and chopped
  • 1/3 cup chopped dry roasted peanuts
  • 8 spring roll wrappers or rice papers (8 inches)
  • 1/2 cup loosely packed fresh cilantro
  • PEANUT SAUCE:
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 2 teaspoons canola oil
  • 1/4 cup hoisin sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons tomato paste
  • 1/2 cup hot water

Directions

  1. In a small bowl, combine the lime juice, hoisin sauce and sugar; set aside. In a large saucepan, bring 2 qts. water and salt to a boil. Add noodles; cook for 2-3 minutes or until tender. Drain and rinse with cold water.
  2. Transfer to a large bowl and toss with 2 tablespoons reserved lime juice mixture; set aside. In another bowl, combine the carrot, cucumber, jalapeno and peanuts. Toss with the remaining lime juice mixture; set aside.
  3. Soak spring roll wrappers in cool water for 5 minutes. Carefully separate and place on a flat surface. Top each with several cilantro leaves. Place 1/4 cup carrot mixture and 1/4 cup noodles down the center of each wrapper to within 1-1/2 in. of ends.
  4. Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on serving plate. Cover with damp paper towels until serving.
  5. In a small saucepan, cook garlic and pepper flakes in oil for 2 minutes. Add the remaining sauce ingredients; cook and stir until combined and thickened. Serve with spring rolls.

Spring Roll Recipe Tips

What is the difference between an egg roll and a spring roll?

One of the main differences between egg rolls and spring rolls is their texture. Egg roll wrappers are made with egg, and are slightly chewier and thicker. Spring roll wrappers, on the other hand, don't contain egg, and are thin, flaky and crispy when fried. You can serve spring rolls steamed, or uncooked and cold, whereas egg rolls are almost always fried.
Both egg rolls and spring rolls are said to have originated in southern China, but spring rolls are commonly found in multiple Southeast Asian cuisines, each with its own variations.

What is spring roll skin made of?

Spring roll wrappers are typically made from wheat or rice flour, and water. Some also have salt and oil, but it’s not necessary.

How do you roll spring roll wrappers?

For step-by-step instructions about how to roll spring roll wrappers, check out our guide to how to make spring rolls at home!

What other fillings can I use for spring rolls?

Although this spring roll recipe is vegetarian, it is common to add cooked shrimp or pork, like in this Pork & Vegetable Spring Rolls recipe. Fresh vegetables and rice noodles are the typical spring roll filling, but feel free to use other fillings if you'd like. Try adding sliced almonds, chopped peanuts, freshly minced ginger or a drizzle of sesame oil.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

1 spring roll with 2 tablespoons sauce: 206 calories, 9g fat (1g saturated fat), 0 cholesterol, 571mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 6g protein.

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