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crispy rice paper spring rolls recipe video

Crispy Rice Paper Spring Rolls

Give your favorite spring rolls a deliciously crispy twist with rice paper wrappers. Crispy and delicious!
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Course: Appetizers
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 15 minutes
Author :Nish Kitchen
Servings 20 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

Calories: 38kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 321mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2271IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.3mg