Crispy Rice Paper Spring Rolls
Crispy, golden rice paper spring rolls filled with fresh veggies and herbs, perfect for snacks or as a festive side dish.
Ingredients
For the spring rolls
- 10 pieces Rice paper wrappers (round) Choose thin wrappers for a lighter, crisper result.
- 150 grams Rice noodles, cooked and drained Thin vermicelli works best.
- 1 large Carrot, julienned
- 1 large Cucumber, julienned, seeds removed If very watery, remove seeds.
- 1 large Bell pepper, thinly sliced Any color.
- 1 bunch Fresh herbs (mint or cilantro), leaves whole or roughly chopped
- 6 leaves Lettuce leaves (butter or romaine) For structure inside the roll.
- 2 tablespoons Soy sauce (or tamari) for dipping Use tamari for gluten-free.
- 1 tablespoon Fresh lime juice To squeeze over before serving.
- 1 cup Neutral oil (canola, peanut, or vegetable oil) For frying.
Instructions
Preparation
- Prepare fillings: cook and cool rice noodles; julienne carrots, cucumber and bell pepper; wash herbs and lettuce. Keep everything dry so the rice paper doesn’t get soggy.
- Soak each rice paper in warm water for 10-15 seconds. Lay flat on a slightly damp clean towel or cutting board — it should be pliable but not floppy.
- Place roughly two tablespoons of filling near one edge of the rice paper. Don’t overfill — a compact roll seals better and fries without splitting.
- Fold in the left and right edges, then roll tightly from the filled edge to the other end, finishing seam-side down. Use a dab of water to seal the seam if needed.
Cooking
- Heat a thin layer of oil in a skillet over medium heat (aim for an oil surface temperature around 325-350°F / 160-175°C if you use a thermometer). Test with a corner of rice paper — it should sizzle gently and brown in a few seconds.
- Fry rolls seam-side down first, 2-3 minutes per side, turning carefully with tongs until evenly golden and crisp. Work in small batches so the oil temperature stays steady. Drain on paper towels.
Serving
- Serve hot with soy sauce and a generous squeeze of fresh lime juice.
Notes
These spring rolls are great for adapting; add shrimp, chicken, or tofu for extra protein. They can also be baked or air-fried for a lighter version. Store leftovers in an airtight container lined with paper towel for up to 48 hours.