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Spring Rolls with Zesty Peanut Sauce

"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)


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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Read all reviews 1
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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...