Crispy Rice Paper Spring Rolls Recipe

Introduction

Crispy Rice Paper Spring Rolls are a delightful appetizer or snack that combine fresh vegetables with a satisfying crunchy exterior. These rolls are easy to make and perfect for sharing at any gathering.

Ingredients

• Rice noodles
• Carrots, julienned
• Cucumber, julienned
• Bell peppers, thinly sliced
• Fresh herbs (mint or cilantro)
• Lettuce leaves
• Soy sauce (for dipping)
• Fresh lime juice
• Oil for frying

Instructions

1. Step 1: Gather all vegetables and herbs, then cut them into thin strips for easy rolling.
2. Step 2: Soak the rice papers in warm water for 10-15 seconds until pliable but not too soft.
3. Step 3: Lay one rice paper flat on a clean surface and add about two tablespoons of filling near one edge. Fold in the sides and roll tightly to enclose the filling.
4. Step 4: Heat oil in a skillet over medium heat. Place the spring rolls seam side down and fry until golden brown on all sides, about 2-3 minutes per side.
5. Step 5: Remove the rolls and drain on paper towels. Serve hot with soy sauce and a splash of fresh lime juice.

Tips & Variations

• Use a mix of fresh herbs like basil or mint to add extra flavor.
• For a vegetarian version, add tofu or avocado slices inside the rolls.
• Ensure the oil is hot enough before frying to achieve that perfect crispiness without soaking up excess oil.
• Serve with a dipping sauce of your choice, such as a sweet chili or peanut sauce, for variety.

Storage

These spring rolls are best enjoyed fresh for maximum crispiness. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, warm them in a skillet over medium heat for a few minutes to restore crunchiness. Avoid microwaving as it can make the rolls soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the spring rolls ahead of time?

It’s best to assemble the rolls just before frying to keep them crispy. Preparing the vegetables and soaking the rice papers in advance can save time.

What can I use if I don’t have rice noodles?

You can omit rice noodles or replace them with thin glass noodles. The filling can also be adjusted to your preference with additional vegetables or protein.

Crispy Rice Paper Spring Rolls Recipe

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★★★★★

4.6 from 62 reviews

These Crispy Rice Paper Spring Rolls are a delightful appetizer featuring fresh vegetables wrapped in delicate rice paper and pan-fried to a golden crisp. Perfectly balanced with a refreshing crunch and served alongside a tangy soy sauce and lime juice dip, they make a light and flavorful snack or starter.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6–8 spring rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vietnamese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 100g rice noodles
• 1 medium carrot, julienned
• 1/2 cucumber, julienned
• 1/2 bell pepper, thinly sliced
• Fresh herbs (mint or cilantro), a handful
• 4–6 large lettuce leaves
• 6–8 rice paper sheets

Dipping Sauce

• 1/4 cup soy sauce
• 1 tablespoon fresh lime juice

For Frying

• 3 tablespoons vegetable oil

Instructions

1. Prepare Vegetables: Thoroughly wash all vegetables and fresh herbs. Julienne the carrots, cucumber, and bell peppers into thin strips for easy rolling.
2. Soak Rice Paper: Fill a shallow bowl with warm water. Dip one rice paper sheet into the water for 10-15 seconds until it becomes pliable but not too soft. Remove and place flat on a clean surface.
3. Assemble Rolls: On one edge of the soaked rice paper, lay down 2 tablespoons of cooked rice noodles, then add a small handful of julienned vegetables and fresh herbs. Place a lettuce leaf to add freshness. Fold in the sides tightly and roll firmly to enclose the fillings completely.
4. Heat Oil: Pour vegetable oil into a skillet and heat it over medium heat until shimmering.
5. Fry Spring Rolls: Carefully place the spring rolls seam side down in the hot oil. Fry for about 2-3 minutes on each side, turning gently with tongs, until each side is golden brown and crisp.
6. Drain and Serve: Remove the spring rolls from the skillet and place them on paper towels to drain excess oil. Serve immediately with a dipping sauce made from soy sauce mixed with fresh lime juice for a zesty flavor.

Notes

• Do not soak the rice paper for too long, or it will tear easily during rolling.
• You can add cooked shrimp or tofu to make the rolls more filling.
• Use fresh herbs such as mint or cilantro to enhance flavor and freshness.
• Ensure oil is hot enough before frying to achieve a crispy texture without absorbing too much oil.
• Serve spring rolls immediately for best crispiness; reheating may soften the exterior.

Keywords: Crispy rice paper spring rolls, Vietnamese spring rolls, vegetarian spring rolls, fried spring rolls, fresh vegetables, appetizer