Crispy Rice Paper Spring Rolls
These Crispy Rice Paper Spring Rolls are light, healthy, and customizable hand-held meals filled with fresh vegetables, herbs, and your choice of protein, served with delicious dipping sauces.
Ingredients
For the Base
- 10 sheets Rice paper sheets Check for gluten-free certification if necessary.
- 2 cups Fresh vegetables (lettuce, carrots, bell peppers, cucumber) Use any seasonal vegetables.
- 1 cup Cooked protein (shrimp, chicken, or tofu) Use cooked shrimp, grilled chicken breast, or pan-seared tofu.
- 1 cup Fresh herbs (mint, cilantro) Substitute with basil or Thai basil if needed.
For the Sauce
- 0.5 cup Dipping sauce (peanut sauce or hoisin sauce) Peanut sauce is richer; hoisin is sweeter and tangier.
For Serving
- 1 cup Extra herbs for garnish
- 0.5 cup Additional dipping sauce on the side
Instructions
Preparation
- Slice vegetables and proteins into thin, uniform strips.
- Arrange lettuce leaves, matchstick carrots, thin bell pepper strips, cucumber ribbons, protein strips, and herbs on a tray for assembly.
Assembling
- Dunk a rice paper sheet in warm water for about 10–15 seconds until pliable.
- Lay the softened rice paper on a clean, damp towel. Start layering fillings: lettuce first, then vegetables, protein, and top with herbs.
- Fold the sides in over the filling and roll from the bottom up, keeping the roll snug as you go.
Crisping (Optional)
- Pan-fry each roll seam-side down in a small amount of neutral oil over medium heat until golden and crisp, turning for even color.
Serving
- Serve immediately with peanut or hoisin sauce for dipping.
Notes
Make ahead by prepping and slicing vegetables and proteins up to 1 day in advance. Store separately in airtight containers in the fridge.