Crispy Rice Paper Spring Rolls (Print)
Golden, crunchy rolls filled with savory vegetables and mushrooms for an irresistible appetizer.
# Ingredient List:
→ Filling
01 - 1 cup shredded carrots
02 - 1 cup shredded cabbage
03 - 1/2 cup bean sprouts
04 - 1/2 cup thinly sliced shiitake mushrooms
05 - 2 green onions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon freshly ground black pepper
→ Assembly
10 - 12 rice paper wrappers (22 cm diameter)
11 - Water for softening wrappers
→ For Frying
12 - Vegetable oil for shallow or deep frying
# How-To Steps:
01 - Heat a nonstick skillet over medium heat. Add 1 teaspoon of oil and sauté garlic and green onions for 1 minute until fragrant.
02 - Add carrots, cabbage, and mushrooms. Stir-fry for 3–4 minutes until vegetables soften slightly.
03 - Stir in bean sprouts, soy sauce, sesame oil, and black pepper. Cook for another 2 minutes. Transfer filling to a bowl and allow it to cool for 5 minutes.
04 - Fill a wide, shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until pliable but not too soft. Lay on a damp clean towel or board.
05 - Place 2–3 tablespoons of filling along the lower third of the wrapper. Fold the bottom edge over the filling, fold in the sides, and roll up tightly. Repeat with remaining wrappers and filling.
06 - In a large skillet or wok, heat 1/2 inch of vegetable oil over medium-high heat until shimmering.
07 - Fry spring rolls in batches, seam-side down, turning occasionally, for 2–3 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
08 - Serve hot with dipping sauce of your choice, such as nuoc cham or sweet chili sauce.
# Expert Suggestions:
01 -
- The shattering crunch when you bite through that delicate rice paper into steaming, seasoned vegetables is absolutely addictive
- These come together faster than youd think, and you can prep the filling ahead of time for an effortless dinner party appetizer
02 -
- Rice paper continues to soften as it sits, so work with just one wrapper at a time and roll immediately after soaking
- Overcrowding the pan drops the oil temperature dramatically, leading to greasy, soggy spring rolls instead of crispy ones
03 -
- If your rice paper tears while rolling, patch it with a small piece of moistened wrapper from another sheet
- Leftover filling makes an incredible quick stir-fry served over rice the next day