Crispy Rice Paper Spring Rolls (Printable)

Crunchy golden rolls with vegetable filling, Vietnamese-inspired

# 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, fresh or rehydrated
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 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 to 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 10 to 15 seconds, until pliable but not too soft. Lay on a damp clean towel or board.
05 - Place 2 to 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 to 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.

# Helpful Tips:

01 -
  • The contrast between that shatter-crisp exterior and tender, seasoned vegetables inside is absolutely worth the effort
  • These freeze beautifully before frying, so you can have restaurant-quality spring rolls ready for unexpected guests or weeknight cravings
  • They're endlessly adaptable, whatever vegetables you have lurking in your crisper drawer can become something extraordinary
02 -
  • Let the filling cool completely before wrapping, or the residual heat will make rice paper wrappers tear and become frustratingly sticky
  • Don't oversoak the wrappers, they'll continue to soften as you work and too-soft paper is impossible to roll neatly
  • Crowding the pan drops the oil temperature dramatically, leading to greasy instead of crispy spring rolls
03 -
  • Place a damp paper towel over completed rolls while you finish the rest, keeping them from drying out and cracking
  • If wrappers tear, layer two wrappers together and roll as usual, the double-layer version is extra crispy
  • Leftovers reheat surprisingly well in a 375°F oven for about 10 minutes, restoring most of the original crunch

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