Crispy Rice Paper Spring Rolls (Printable)

Golden crispy rolls with savory vegetable filling, ready in 40 minutes.

# What You'll 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, fresh or rehydrated dried
05 - 2 green onions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon soy sauce, gluten-free if needed
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, then sauté garlic and green onions for 1 minute until fragrant.
02 - Add carrots, cabbage, and mushrooms. Stir-fry for 3 to 4 minutes until vegetables soften.
03 - Stir in bean sprouts, soy sauce, sesame oil, and black pepper. Cook for 2 minutes. Transfer to a bowl and cool for 5 minutes.
04 - Fill a wide shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable. Lay on a damp towel or board.
05 - Place 2 to 3 tablespoons filling along the lower third of wrapper. Fold bottom edge over filling, fold in sides, and roll 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 to 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 Advice:

01 -
  • The shatteringly crisp exterior gives way to a tender, savory filling that keeps everyone reaching for more
  • They reheat surprisingly well, making them perfect for meal prep or unexpected guests
  • You can customize the filling based on what's in your crisper drawer
02 -
  • Cool the filling completely before rolling, or the rice paper will tear and become gummy
  • Don't overcrowd the pan during frying, or the oil temperature will drop and the rolls will absorb too much oil
  • If the wrappers feel too stiff, wait 30 seconds after soaking before rolling
03 -
  • Use a splatter guard when frying to keep your stovetop from becoming an oil-splattered mess
  • Let the fried rolls rest for 1 minute before serving to allow the steam to escape and the crust to firm up

Go Back