Thai Sesame Vegetable Spring Roll Recipe

Make the dipping sauce

In a small bowl combine 0.25 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey (or brown sugar), 1 tablespoon lime juice, and 1 minced garlic clove. Whisk until smooth. Taste and add 1/4 teaspoon red pepper flakes if you want heat. Reserve in the refrigerator until serving.

If serving fresh (not fried), warm the spring roll wrappers by covering the stack with a damp towel for a few minutes so they become pliable. Keep wrappers covered to prevent drying while you assemble.

Prepare vegetables

Julienne 1 medium carrot, half an English cucumber (seeds removed) and 1/2 red bell pepper into thin matchsticks. Thinly slice 3 green onions and roughly chop 1/4 cup cilantro and 2 tablespoons (approx. 1/8 cup) basil if using. Thinly shred 1 cup red cabbage and rinse/drain 1/2 cup bean sprouts.

Cook and prep rice vermicelli

Place 1 oz rice vermicelli in a heatproof bowl. Pour just-boiled water over it to cover and soak for 3–4 minutes or until tender but still slightly al dente. Drain and rinse under cold water. Cut strands into shorter 3–4 inch lengths to make rolling easier.

Make the dressing

In a small bowl whisk 2 tablespoons creamy peanut butter or tahini with 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon grated fresh ginger, 2 tablespoons water to thin, 1/2 teaspoon toasted sesame oil, 1/2 tablespoon lime juice and 1/8 teaspoon salt. Adjust thickness with extra water 1 teaspoon at a time until you get a pourable but clingy dressing.

Toss filling

Combine the prepared vegetables and drained vermicelli in a large bowl. Pour half of the sesame-ginger dressing over the vegetables (reserve the other half for serving) and toss gently to coat evenly. Taste and add more dressing if desired — the filling should be flavorful but not soggy.

Assemble rolls

Lay one spring roll wrapper on a clean work surface with an edge facing you (like a diamond). Place a small handful (about 2–3 tablespoons) of the dressed vegetable filling across the lower third of the wrapper, leaving 1/2 inch space at the edges. Fold the bottom corner up over the filling, then fold the left and right sides in toward the center, and continue rolling tightly to the top so you have a neat sealed cylinder. Use a little water (from the 1/4 cup) brushed on the top edge to seal the wrapper. Repeat with remaining wrappers and filling.

If you prefer paper-thin cold rolls, serve them immediately with the reserved dipping sauce. If you want warm/crisp rolls, follow the optional frying step.

Shallow fry for crisp exterior (optional)

Heat 1/2 cup neutral oil in a large skillet over medium-high heat until shimmering (about 350°F / oil should sizzle when a small piece of wrapper is added). Add rolls seam-side down and fry in batches, 1–2 minutes per side, turning carefully, until golden brown and crisp. Transfer to a wire rack or paper towels to drain. Do not overcrowd the pan.

Arrange spring rolls on a platter with the dipping sauce (and remaining sesame-ginger dressing if desired). Garnish with extra cilantro and lime wedges. Serve immediately so wrappers remain crisp.