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Entertaining with Asian Spring Rolls

Recipe yields: 25 full-size spring rolls, or 50 when cut in half
Course: Appetizer or Main
Cuisine: Asian
Author: Hip Foodie Mom


For the peanut sauce:

  • 3/4 cup creamy peanut butter
  • 1/4 cup water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 4 teaspoons low sodium soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon gochujang Korean hot pepper paste
  • 1 garlic clove minced
  • 1/2 teaspoon sesame oil
  • Roasted peanuts for topping optional

For the spring rolls:

  • 1 package Rice Paper Wraps for Spring rolls available at all Asian markets; look for the large round ones, comes with 25 sheets of rice paper
  • Large bowl of very hot water

For the spring medley spring rolls:

  • 4 cups of fresh baby spinach
  • 2 mangos peeled and sliced lengthwise into strips
  • 10 to 12 asparagus spears blanched
  • 1 to 2 cups radicchio chopped thin
  • 1 to 2 cups raw fennel sliced thin (white bulb part only)
  • 1 bunch fresh cilantro

For the traditional version spring rolls:

  • 1/2 large Daikon radish peeled and cut into 3 to 4 inch pieces
  • 3 large carrots peeled and cut in half crosswise
  • 3 to 4 cups green leaf lettuce shredded or chopped
  • 1/2 pound fresh shrimp peeled and cooked
  • 1/2 large red bell pepper sliced thin lengthwise
  • 1 bunch fresh green onions or scallions cut in half crosswise
  • 1 bunch fresh cilantro


For the peanut sauce:

  • Using a large to medium sized mixing bowl, whisk together all of the ingredients, from the peanut butter to the sesame oil.
  • For the rest of the instructions and to see the full recipe card, please visit The Kitchenthusiast blog.