Spring Rolls and Peanut Sauce

A great family-style meal, getting everyone sitting around a table putting together spring rolls.

Spring Rolls and Peanut Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Asian
Servings 1.5 dozen spring rolls


  • 1 bunch Thai basil
  • 1 bunch fresh mint
  • Bean sprouts
  • 1 cucumber julienne
  • 2 medium sized carrots julienne
  • 1 red bell pepper julienne
  • Rice papers
  • Lettuce leafs

Lemongrass Pork

  • 1 pound pork loin very thinly sliced
  • 3 T frozen lemongrass
  • 1 T soy sauce
  • 1 T fish sauce
  • 2 cloves garlic smashed
  • 1 t sugar

Peanut Sauce

  • 1 1/2 T soy sauce
  • 3 T peanut butter
  • 2 cloves garlic minced
  • 2 inches fresh ginger minced
  • 2/3 c water
  • 3 T sweet chili sauce
  • 1 t sesame oil


  • Add all ingredients for pork in a Ziplock or plastic container. Cover and let marinate for at least 15 minutes.
  • Add all ingredients for peanut sauce in a small saucepan. Stir to combine.
  • Turn saucepan to medium-high heat, until it begins to simmer aggressively. Let thicken for 5 minutes, stirring intermittently.
  • While the sauce reduces, prep the vegetables for the spring rolls.

Rolling the Spring Rolls

  • In a large baking dish, such as a casserole dish or cake pan, add 1 inch of warmer-than-room-temp water.
  • Gently slide rice paper into water. Let soak for roughly 20 seconds until its soft enough to roll.
  • On a large cutting board, fold paper in half. Beginning roughly half an inch from the bottom, add lettuce. Add a small amount of all the vegetables, herbs, and pork. If you add too much, it could rip or be too difficult to roll nicely.
  • Roll to the top, making sure the paper seals all the way around. Place on a cookie sheet and cover with damp paper towel.
Keyword peanut, pork