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Asian Spring Rolls

 Asian Spring Rolls
Asian noodles and vegetables wrapped in rice paper with a peanut dipping sauce. Brought to you by dLife®
8 ServingsPrep: 40 min. Cook: 10 min.


  • 3 tablespoons fresh lime juice
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt, to taste, optional
  • 3 ounces rice stick noodles
  • 1 medium carrot, grated
  • 1 medium cucumber, peeled, seeded and julienned
  • 1 whole jalapeno pepper, seeded and chopped
  • 1/3 cup dry roasted unsalted peanuts
  • 8 wonton wrappers
  • 1/2 cup fresh cilantro, loosely packed
  • 2 garlic cloves, minced
  • 1/2 teaspoons hot red pepper flakes
  • 2 teaspoons vegetable oil
  • 1/4 cup hoisin sauce
  • 1/4 cup natural creamy peanut butter
  • 2 tablespoons tomato paste
  • 1/2 cup hot water


  • Whisk together lime juice, hoisin sauce, and sugar; reserve.
  • Boil a large pot of water with salt; boil noodles 2 to 3 minutes or
  • until tender. Strain and run under cold water. Move noodles to a
  • bowl and drizzle 2 tablespoons of lime juice mixture overtop.

2 of 2

Asian Spring Rolls (continued)

Directions (continued)

  • In a separate bowl, mix together carrot, cucumber, jalapeno, and
  • peanuts and drizzle with the rest of the lime mixture.
  • Soak spring roll wrappers in cold water for 5 minutes. Carefully pull
  • apart and lay flat. Lay cilantro leaves in the center of each and
  • top with carrot mixture and noodles. Fold both ends up and roll
  • tightly; arrange seam side down on a plate. Cover with a damp towel
  • until ready to serve.
  • Combine garlic, pepper flakes, and oil in a pot and simmer 2 minutes.
  • Stir in hoisin sauce, peanut butter, tomato paste, and water and
  • cook until thick, about 2 minutes. Serve as a dipping sauce for
  • spring rolls.
Nutritional Facts: 1 serving equals 158 calories, 6 g fat (1 g saturated fat), 412 mg sodium, 23 g carbohydrate, 4 g protein. Diabetic Exchanges: 1-1/4 fat, 1/2 vegetable, 1/4 starch, 1/4 lean meat.