Crispy Rice Paper Spring Rolls (Printable)
Golden, ultra-crispy rolls with savory vegetable and protein filling. Easy 40-minute preparation.
# What's Needed:
→ Filling
01 - 7 oz ground chicken or tofu (for vegetarian option)
02 - 1 medium carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 1/2 cup shiitake mushrooms, finely diced
05 - 2 scallions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
→ Assembly
10 - 12 sheets rice paper (8.5 inch diameter)
11 - 1 tbsp vegetable oil (for brushing or spraying)
→ Dipping Sauce
12 - 3 tbsp soy sauce or tamari
13 - 1 tbsp rice vinegar
14 - 1 tsp honey or maple syrup
15 - 1 small garlic clove, minced
16 - 1/2 tsp chili flakes (optional)
# How to Make It:
01 - Heat a skillet over medium heat. Add ground chicken or tofu, breaking up or crumbling as it cooks. Cook until completely cooked through, approximately 5 minutes.
02 - Add carrot, cabbage, mushrooms, scallions, and garlic to the skillet. Stir-fry until vegetables are softened, 4 to 5 minutes.
03 - Pour in soy sauce, sesame oil, and ground white pepper. Mix thoroughly to combine all flavors. Remove from heat and allow to cool slightly before assembling.
04 - Fill a large shallow dish with warm water. Submerge one rice paper sheet for 5 to 7 seconds until just pliable. Do not over soak.
05 - Place softened rice paper on a clean damp kitchen towel. Position 2 tablespoons of filling about 1 inch from the bottom edge, forming a log shape. Fold bottom edge over filling, fold in sides, and roll tightly. Repeat with remaining ingredients.
06 - Preheat oven to 425°F or air fryer to 390°F.
07 - Lightly brush or spray each roll with vegetable oil. Arrange in a single layer on a parchment-lined baking sheet or in air fryer basket, ensuring rolls do not touch.
08 - Bake or air-fry for 15 to 18 minutes, flipping halfway through cooking time. Cook until golden brown and crispy throughout.
09 - Whisk together soy sauce, rice vinegar, honey, minced garlic, and chili flakes in a small bowl until honey is dissolved.
10 - Serve spring rolls immediately while hot and crispy, accompanied by the dipping sauce.
# Tips for Success:
01 -
- The crunch is absolutely incredible like nothing youve ever made at home before
- They freeze beautifully so you can always have homemade appetizers ready for unexpected guests
- The filling is endlessly adaptable to whatever you have in your fridge right now
02 -
- Over-soaking the rice paper is the number one mistake. A quick dip is all you need.
- Letting the filling cool completely before rolling prevents those frustrating tears.
- Crowding the baking sheet makes them steam instead of crisp. Work in batches if you need to.
03 -
- Keep your hands damp while rolling to prevent the rice paper from sticking to your fingers
- Let the cooked rolls sit for 2 to 3 minutes before serving. They get even crispier as they cool slightly.