Crispy Rice Paper Spring Rolls
Enjoy the satisfying crunch of these Crispy Rice Paper Spring Rolls filled with fresh vegetables and herbs, served with a soy dipping sauce and lime.
Ingredients
Filling ingredients
- 1 large carrot, julienned
- 1 small cucumber, julienned (seeds removed)
- 1 large bell pepper, thinly sliced (red or yellow)
- 1 handful fresh herbs (mint or cilantro)
- 1 handful cooked rice noodles (optional) Small handful per roll
- 8-10 pieces rice paper wrappers
- 1 cup lettuce leaves (butter or romaine, torn to size)
Frying and serving
- 1 cup neutral oil for frying (vegetable, canola or peanut)
- to taste salt and freshly ground pepper
- to taste soy sauce for dipping (or tamari for gluten-free)
- to taste fresh lime juice to squeeze over or mix into the dip
Instructions
Preparation
- Julienne the carrot and cucumber into thin matchsticks. Thinly slice the bell pepper.
- Cook rice noodles according to package instructions, drain and cool. Pat all vegetables dry with a paper towel.
Rolling
- Fill a shallow dish with warm water (not boiling). Lay a clean tray or cutting board nearby.
- Dip one rice paper wrapper into the warm water for 10-15 seconds, then remove when it's pliable but still slightly firm.
- Lay the rice paper flat and place about two tablespoons of the filling: a small amount of noodles, carrot, cucumber, pepper, a leaf of lettuce, and herbs near one edge.
- Fold the sides in over the filling and roll tightly from the filled edge to the end, sealing the seam with a dab of water if needed.
Frying
- Heat a skillet over medium heat and add enough oil to coat the bottom (about 1/8-1/4 inch).
- When the oil is shimmering (around 350°F/175°C), add the rolls seam side down.
- Fry for 2-3 minutes per side until golden and crisp. Work in batches to maintain oil temperature.
- Transfer fried rolls to a rack or paper towel-lined plate to drain briefly.
Notes
For best texture, store cooled spring rolls in an airtight container with a paper towel to absorb moisture. Freeze fully cooled fried rolls for up to 1 month.