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Ingredients
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Wrapper Ingredients
Vegetable Filling
Dipping Sauce
Method
Preparing the Filling
Sauté the Vegetables
In a large skillet over medium heat, add a splash of oil. Once heated, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the Vegetables
Add the julienned carrots, shredded cabbage, sliced bell pepper, and chopped green onions to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Season the Filling
Pour in the soy sauce, sesame oil, salt, and pepper. Stir well to combine and cook for an additional 1-2 minutes. Remove from heat and let the mixture cool.
Assembling the Spring Rolls
Prepare the Wrappers
Take one spring roll wrapper and lay it flat on a clean surface, with a corner pointing toward you.
Add the Filling
Place about 2 tablespoons of the vegetable filling in the center of the wrapper.
Roll the Wrapper
Fold the bottom corner over the filling, then fold the sides inward and roll tightly to enclose the filling. Repeat with remaining wrappers and filling.
Preparing the Dipping Sauce
Mix the Sauce Ingredients
In a small bowl, combine the peanut butter, soy sauce, honey, rice vinegar, and chili flakes. Mix until smooth and well combined.
Cooking the Spring Rolls
Fry the Spring Rolls
In a deep frying pan or pot, heat oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve
Serve the hot spring rolls with the dipping sauce on the side.