Crispy Rice Paper Spring Rolls (Printable View)
Golden, crunchy rice paper rolls stuffed with seasoned vegetables and mushrooms.
# 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 Prepare:
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 Suggestions:
01 -
- That shattering crunch when you bite into these rolls is absolutely addictive, and the contrast with the tender vegetable filling inside keeps every bite interesting.
- Theyre surprisingly forgiving once you get the hang of the rice paper technique, and you can easily customize the filling based on whats in your fridge.
02 -
- Over-soaking the rice paper is the number one mistake beginners make. You want it softened but still slightly stiff, as it continues to soften as you work with it.
- Let your filling cool completely before wrapping. Warm filling creates steam inside the roll, which can cause the wrapper to tear or become soggy.
03 -
- Keep a small bowl of water nearby to wet your fingers while rolling if they get sticky, which can happen especially in humid weather.
- If your wrappers tear while soaking, dont toss them overlap two torn pieces when rolling and theyll hold together just fine once fried.