Crispy Rice Paper Spring Rolls (Printable)

Crunchy exterior filled with savory vegetables for a satisfying appetizer or light meal.

# 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 - warm 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 oil and sauté garlic and green onions for 1 minute until fragrant.
02 - Add carrots, cabbage, and mushrooms to the skillet. Stir-fry for 3-4 minutes until vegetables begin to soften.
03 - Stir in bean sprouts, soy sauce, sesame oil, and black pepper. Cook for 2 minutes. Transfer to a bowl and let cool for 5 minutes.
04 - Fill a wide shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until pliable. Lay on a damp towel or cutting board.
05 - Place 2-3 tablespoons filling along 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 2-3 minutes per side until golden and crispy. Drain on paper towel-lined plate.
08 - Serve hot with dipping sauce such as nuoc cham or sweet chili sauce.

# Expert Advice:

01 -
  • The shattering crunch when you bite into these rolls is absolutely addictive
  • You can prepare the filling ahead of time and roll them just before frying
  • They are lighter and less greasy than restaurant versions without sacrificing texture
02 -
  • Over-soaking rice paper is the number one mistake beginners make, so remove the wrapper from water while it still feels slightly stiff
  • Hot oil splatters when moisture hits it, so pat the rolled spring rolls dry with paper towels before frying and lower them in gently away from you
  • The filling must be completely cool before wrapping, otherwise the steam will make the wrappers soggy and prone to tearing
03 -
  • Double-wrap any rolls that feel delicate or have small tears by using two wrappers together
  • Add a pinch of sugar to the filling if your vegetables taste particularly bitter
  • Line your frying plate with a wire rack instead of paper towels to keep the rolls crispy on all sides

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