Crispy Spring Rolls with Peanut-Free Dipping Sauce

Ingredients

• 12 count Spring roll wrappers
• 1/2 cup Shredded carrots
• 1/2 cup Shredded cabbage
• 1/2 cup Bean sprouts
• 2 oz Vermicelli noodles
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 cup Vegetable oil (for frying)
• 2 tbsp SunButter
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce (for dipping sauce)
• 1 tbsp Honey
• 1 clove Garlic (minced)
• 1/2 tsp Ginger (minced)

Instructions

1. 1Place the 2 oz of vermicelli noodles in a bowl and cover with hot water. Let them soak until softened, about 5 minutes, then drain them well.
2. 2In a medium bowl, combine the 1/2 cup shredded carrots, 1/2 cup shredded cabbage, 1/2 cup bean sprouts, and the drained 2 oz vermicelli noodles. Add the 1 tbsp soy sauce and 1 tsp sesame oil to the bowl and mix everything together thoroughly.
3. 3Lay one spring roll wrapper flat on a clean, dry surface with one corner pointing towards you. Place about 2 tablespoons of the vegetable mixture onto the lower third of the wrapper, leaving a small border on the sides.
4. 4Fold the bottom corner of the wrapper up over the filling. Fold the left and right sides of the wrapper inward towards the center. Then, starting from the bottom, roll the wrapper up tightly to create a sealed spring roll.
5. 5Repeat steps 3 and 4 with the remaining wrappers and filling until all spring rolls are formed. You should have 12 spring rolls.
6. 6Pour the 1 cup of vegetable oil into a large, heavy-bottomed pot or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of wrapper into it; it should sizzle immediately.
7. 7Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
8. 8Using a slotted spoon or tongs, remove the fried spring rolls from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining spring rolls.
9. 9While the spring rolls are draining, prepare the dipping sauce. In a small bowl, whisk together the 2 tbsp SunButter, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 clove minced garlic, and 1/2 tsp minced ginger until well combined.
10. 10Serve the hot, crispy spring rolls immediately with the prepared dipping sauce on the side.

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