Crispy Rice Paper Spring Rolls (Print Page)
Crunchy exterior filled with savory vegetables. Vietnamese-inspired appetizer ready in 40 minutes.
# What You Need:
→ 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
# Directions:
01 - Heat a nonstick skillet over medium heat. Add 1 teaspoon 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.
03 - Stir in bean sprouts, soy sauce, sesame oil, and black pepper. Cook for 2 minutes. Transfer filling to a bowl and 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 towel or board.
05 - Place 2–3 tablespoons filling along the lower third of wrapper. Fold bottom edge over filling, fold in sides, and roll up tightly. Repeat with remaining wrappers.
06 - In a large skillet or wok, heat 1/2 inch 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 paper towel-lined plate.
08 - Serve hot with dipping sauce of choice such as nuoc cham or sweet chili sauce.
# Expert Tips:
01 -
- That impossibly crisp shatter when you bite through the golden exterior into the steamy, aromatic filling
- They come together faster than you would think, especially once you get the rolling rhythm down
02 -
- Work quickly once the wrappers are softened because they become fragile and sticky as they continue to absorb moisture
- The filling must be completely cool before wrapping or it will turn the wrappers into a gummy, torn mess
03 -
- Double the recipe and freeze uncooked rolls between layers of wax paper, then fry straight from frozen, adding a few minutes to the cooking time
- A small splash of rice vinegar in the filling brightens all the flavors and cuts through the oil from frying