Crispy Rice Paper Spring Rolls (Print View)
Crunchy rice paper rolls stuffed with savory vegetables and mushrooms for a satisfying appetizer or light meal.
# 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 frying
# How to Make:
01 - Heat a nonstick skillet over medium heat. Add a teaspoon of oil, then 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.
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 about 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 Advice:
01 -
- The shatteringly crisp exterior gives way to a steamy, aromatic vegetable filling that tastes like comfort food from another continent
- Theyre remarkably forgiving and can be made ahead, fried later, or even baked when you want to skip the oil entirely
02 -
- Cool your filling completely before wrapping, otherwise the steam will make your rice paper wrappers tear and your rolls will fall apart in the oil
- Never stack finished rolls on top of each other before frying, they will stick together and you will lose that precious crispy exterior
03 -
- If your rice paper keeps tearing, try using two wrappers per roll, layered at a slight angle, for extra insurance
- Place a dry paper towel between layers of finished rolls if you need to hold them before serving