Crispy Rice Paper Spring Rolls (Printable)
Golden crispy rolls with savory vegetable and protein filling, perfect for snacking or as appetizers.
# What You'll Need:
→ 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)
# Directions:
01 - In a skillet over medium heat, add ground chicken or tofu. Cook, breaking up the meat (or crumbling tofu), until cooked through (about 5 minutes).
02 - Add carrot, cabbage, mushrooms, scallions, and garlic. Stir-fry until vegetables are softened, 4-5 minutes.
03 - Season with soy sauce, sesame oil, and white pepper. Mix well and let cool slightly.
04 - Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for 5-7 seconds until just pliable.
05 - Lay the softened rice paper on a clean damp kitchen towel. Place 2 tablespoons of filling about 1 inch from the bottom edge, shaping it into a log. Fold the bottom edge over the filling, tuck in the sides, and roll up tightly. Repeat with remaining rice papers and filling.
06 - Preheat oven to 425°F or heat air fryer to 390°F.
07 - Lightly brush or spray each roll with vegetable oil. Arrange on a parchment-lined baking sheet or air fryer basket in a single layer.
08 - Bake or air-fry for 15-18 minutes, flipping halfway, until golden and crispy.
09 - Mix soy sauce, rice vinegar, honey, garlic, and chili flakes in a small bowl.
10 - Serve the crispy rolls hot with the dipping sauce.
# Expert Tips:
01 -
- The rice paper creates an incredibly delicate, glass-like crispiness you cant get from traditional wrappers
- You can prep the filling ahead and roll them right before baking for effortless entertaining
02 -
- Rice paper continues to soften as it sits, so work quickly once you wet each sheet and roll immediately
- Letting the filling cool slightly before rolling prevents the wrappers from becoming soggy or tearing
03 -
- Keep a small bowl of water handy to moisten your fingers, preventing the rice paper from sticking to your hands as you work
- If a wrapper tears during rolling, patch it with a small piece of damp rice paper, it will disappear during cooking