Crispy rice paper spring rolls. Recreating the irresistible crunch of spring rolls with rice paper wrappers is easier than you think. This delicious twist on a classic favorite transforms humble rice paper into delicious, crispy bites. Featuring delicate rice paper wrapper filled with flavor-packed filling, these rolls are perfect for appetizers, snacks or easy homemade meals. Pair them with tangy soy-vinegar dipping sauce for extra flavor.
Why I Love These Crispy Rolls
When it comes to frying, rice paper wrappers may seem confusing. In fact, they behave differently from regular wheat based spring roll pastry, becomes delicate when wet and require a little attention during frying. Like classic spring rolls, these rice paper rolls can be filled with your favorite protein and veggies. However, remember that rice paper is thin, absorbs moisture quickly and becomes sticky when softened. Once fried, it will turn into delicate, brittle crispy bites.
Here are a few tips to make the perfect rolls with rice paper:
- Briefly dip the rice paper wrappers in cold water to avoid tearing while rolling.
- Keep the assembled rolls separated and avoid stacking them before frying.
- Avoid overcrowding the pan while frying.
- If the filling contain too much moisture, the wrapper will turn chewy.
- The rolls may burst during frying due to excess filling or loose wrapping.
Key Ingredients In Rice paper Spring Rolls
- Rice paper wrappers - Use good quality wrappers.
- Filling - Vegetables and your favorite protein.
- Soy sauce - To add flavor to the filling.
How To Make Rice Paper Spring Rolls
Step 1 - Prepare the filling
Cook the filling before you add to the rice paper wrapper. For this recipe, I have opted for a simple vegetable filling with cabbage, carrots and mushrooms. Saute the veggies with aromatics like ginger and garlic, and then stir it with soy sauce and rice vinegar. Cook this for about a minute and let the mixture cool completely before assembling the wrappers.
Step 2 - Roll wrappers and fry
Briefly dip a wrapper in water, and add the filling. Fold in both sides and roll firmly and neatly. At this stage, you can either shallow fry or deep fry the rolls until crisp. I like serve these rolls with a dipping sauce consisting of soy sauce and rice vinegar.
Crispy Rice Paper Spring Rolls
Ingredients
For filling:
- 1 tablespoon oil
- 1 garlic clove, chopped
- 1 teaspoon chopped ginger
- 3 cups shredded cabbage
- 2 cups shredded carrots
- 1 cup chopped mushrooms
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil, optional
For spring rolls:
- 20 rice paper wrappers
- Cold water, to dip wrappers
- 2 tablespoons oil, for frying
For dipping sauce:
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- ½ teaspoon sriracha
- 1 teaspoon sesame seeds, optional
Instructions
Make the filling:
- Heat oil in a frying pan over medium-high heat.
- Add garlic and ginger. Saute, stirring, for about 1 minute or until fragrant.
- Add cabbage, carrots and mushrooms. Saute, stirring occasionally, for about 2-3 minutes or until soft and tender.
- Add soy sauce, rice vinegar, and sesame oil (if using).
- Stir to combine. Cook for about 1-2 minutes.
- Remove from heat. Cool completely.
Assemble spring rolls:
- Fill a shallow bowl with water.
- Following the package instructions, briefly dip one rice paper wrapper in water.
- Place it on a clean work surface.
- Place about 2 tablespoons filling near the lower third of the rice paper sheet.
- Fold the bottom edge of the rice paper over the filling. Fold in both sides, then continue rolling towards the top edge.
- Place the roll seam-side down in a plate, and continue with the remaining rice paper wrappers and filling.
- Leave a little space between rolls so they do not stick together.
Fry spring rolls:
- Heat oil for frying in a large frying pan over medium heat.
- Place rolls in the pan, in batches, leaving space between them.
- Fry wrappers, turning gently, until crisp on all sides. Transfer to a plate lined with paper towel.
- Alternatively, you can deep fry them.
- Serve immediately.
Make the dipping sauce:
- Combine together soy sauce, rice vinegar, honey, and sriracha in a small bowl.
- Serve spring rolls with dipping sauce.
Nutrition
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Frequently Asked Questions About Rice Paper Spring Rolls
Can you fry rice paper spring rolls?
Yes. Rice paper can be used to wrap savory fillings and then fried until crisp.
Do you need to soak rice paper before frying?
Yes. A brief dip in water makes the dried sheets flexible enough to roll. Avoid soaking as overly wet rice paper is more likely to tear or stick.
Are fried rice paper rolls gluten free?
They may be, but it depends on the rice paper, filling, sauces used and preparation environment. Check product labels carefully.
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