Crispy Rice Paper Spring Rolls (Printable)

Crunchy exterior meets savory vegetable filling in these Vietnamese-inspired rolls

# 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 Make It:

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 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. Lay on a damp towel.
05 - Place 2–3 tablespoons filling along lower third. Fold bottom 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 towels.
08 - Serve hot with dipping sauce of choice, such as nuoc cham or sweet chili sauce.

# Expert Suggestions:

01 -
  • The contrast between the shattering crispy exterior and tender, savory filling is absolutely addictive
  • They come together faster than you might think, especially once you get the rolling technique down
  • Perfect for make-ahead entertaining since you can fry them just before guests arrive
02 -
  • Over-soaking rice paper is the most common mistake that leads to soggy, torn wrappers
  • Let the filling cool completely before rolling, or the steam will make the wrappers gummy and difficult to work with
  • Keep finished rolls covered with a slightly damp towel while waiting to fry so they do not dry out
03 -
  • Place finished rolls seam-side down on the plate while frying to help them stay sealed
  • If you want to bake instead, brush the rolls lightly with oil and bake at 400F for 20 to 25 minutes, turning once halfway through

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