Crispy Rice Paper Spring Rolls Recipe
These crispy rice paper spring rolls are a delightful appetizer featuring a fresh and colorful mix of julienned vegetables and herbs wrapped in delicate rice paper, then pan-fried to a golden brown. Served with a zesty soy and lime dipping sauce, they offer a perfect balance of textures and flavors that make a light, healthy snack or starter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 spring rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 1 cup rice noodles, cooked and drained
- 1 medium carrot, julienned
- 1/2 cucumber, julienned
- 1/2 bell pepper, thinly sliced
- Fresh mint or cilantro leaves, a handful
- Lettuce leaves, as needed for wrapping
Other Ingredients
- 8–10 rice paper wrappers
- Oil for frying (vegetable or canola oil)
- Soy sauce, for dipping
- Fresh lime juice, for serving
Instructions
- Prepare the Vegetables: Wash and julienne the carrots, cucumber, and bell pepper into thin strips. Rinse and pat dry fresh herbs like mint or cilantro. Set aside lettuce leaves for wrapping.
- Soak Rice Papers: Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until it becomes soft and pliable but not overly soggy to prevent tearing.
- Assemble Spring Rolls: Lay the softened rice paper flat on a clean surface. Place about two tablespoons of cooked rice noodles and an assortment of the prepared vegetables and herbs near one edge. Add a lettuce leaf if desired. Fold in the sides of the paper and roll tightly to encase the filling completely.
- Heat the Oil: In a skillet, pour enough oil to cover the bottom and heat over medium heat until shimmering but not smoking.
- Fry the Spring Rolls: Place the assembled spring rolls seam side down in the hot oil. Fry for 2-3 minutes on each side or until each side is golden brown and crispy. Carefully turn them using tongs to ensure even cooking without breaking.
- Drain and Serve: Remove the spring rolls from the skillet and drain on paper towels to remove excess oil. Serve hot with soy sauce mixed with fresh lime juice for dipping.
Notes
- Be careful not to soak rice papers too long, or they will become too soft and difficult to roll.
- Ensure the oil is at the right temperature before frying to avoid greasy spring rolls.
- Customize fillings with favorite vegetables or proteins like cooked shrimp or tofu for variation.
- These spring rolls are best enjoyed fresh and hot for maximum crispiness.
- If preferred, serve with peanut dipping sauce for a different flavor profile.
Keywords: crispy spring rolls, rice paper rolls, vegetarian spring rolls, fried spring rolls, Asian appetizer
Find it online: https://bakedbylisa.com/crispy-rice-paper-spring-rolls-recipe/
