Crispy Rice Paper Spring Rolls (Printable)

Crunchy exterior, flavorful vegetable filling inside

# 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
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 Make It:

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 (e.g., nuoc cham or sweet chili sauce).

# Expert Advice:

01 -
  • The contrast between the incredibly crispy shell and the tender, savory filling is absolutely addictive
  • You can prep the filling ahead of time and roll them just before frying for effortless entertaining
  • These are even better than takeout and you control exactly what goes inside
02 -
  • Cool the filling completely before wrapping, otherwise the steam will make your rice paper wrappers tear and become gummy
  • Do not soak rice paper wrappers for more than fifteen seconds or they will become too fragile to handle
  • Keep the oil temperature steady, if it is too low the rolls will absorb oil and become greasy
03 -
  • Work with one wrapper at a time and keep the rest covered with a slightly damp cloth to prevent drying out
  • If your wrapper tears while rolling, layer a small piece of extra rice paper over the tear and continue rolling

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