Crispy Rice Paper Spring Rolls
Bright, crunchy rice paper spring rolls filled with fresh vegetables, cooked protein, and herbs, perfect for a light snack or appetizer with a crispy finish.
Ingredients
Filling ingredients
- 8 pieces Rice paper wrappers (round) Store at room temperature.
- 1 cup Lettuce leaves (butter or romaine) Optional for a crisp layer.
- 2 medium Carrots Julienned.
- 1 medium Cucumber Seeded and julienned to avoid extra moisture.
- 1 medium Red or yellow bell pepper Thin strips for color and sweetness.
- 1 cup Cooked shrimp, shredded chicken, or pan-fried tofu Sliced into thin strips.
- 1/2 cup Fresh herbs: mint and cilantro Whole small sprigs work best.
- 1/4 cup Dipping sauce options: peanut sauce, hoisin-peanut, or sweet chili
Crisping ingredients
- 1/4 cup Neutral oil Vegetable, canola, or peanut oil for frying.
Optional ingredients
- 1 cup Rice vermicelli noodles Optional, soak and drain per package directions.
- 2 tablespoons Scallions Chopped.
- 2 tablespoons Sesame seeds Optional for garnish.
Instructions
Preparation
- Wash and dry herbs and lettuce. Cut carrots, cucumber, and bell pepper into thin, even strips. Slice cooked proteins into matchsticks. If using vermicelli, soak and drain per package directions.
Assembly
- Fill a shallow dish or pie plate with warm (not boiling) water — warm to the touch, around 95–110°F (35–43°C). Lay a clean kitchen towel or cutting board next to the dish.
- Submerge one rice paper wrapper for 4–8 seconds until pliable but not mushy.
- Place the softened wrapper on the towel. Near the bottom center, layer a small lettuce leaf (if using), a little of each vegetable, a few herb sprigs, and your protein.
- Fold the bottom edge up over the filling, fold the sides in toward the center, then continue rolling to form a tight log. Press the seam against the towel to seal.
- Repeat until all fillings are used.
Crisping (Optional)
- Heat 1/8–1/4 inch oil in a nonstick skillet over medium-high heat. When the oil shimmers, add rolls seam-side down and cook 1–2 minutes per side until golden and blistered. Drain on paper towels.
- Alternatively, air-fry at 400°F (200°C) for 6–8 minutes, turning once, brushing lightly with oil first.
Serving
- Serve immediately with your chosen dipping sauce.
Notes
Enjoy as an appetizer, light lunch, or party finger food. Complement with cold vermicelli salad, pickled vegetables, or simple cucumber salad for warm-weather meals. Fresh rolls can be stored tightly wrapped in the refrigerator for up to 24 hours.