Description
These Crispy Rice Paper Spring Rolls are golden, crunchy, and packed with flavorful fillings. A delicious twist on traditional spring rolls, using rice paper for a light yet crispy texture—perfect as an appetizer or snack.
Ingredients
Scale
Ingredients
- 12 rice paper wrappers
- 1 cup cooked chicken, shrimp, or tofu (chopped)
- 1 cup shredded cabbage
- 1/2 cup carrots, shredded
- 1/2 cup glass noodles (vermicelli), cooked
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- Oil for frying or brushing
Dipping Sauce (optional)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or sugar
- 1/2 tsp chili flakes
Instructions
Instructions
- Prepare filling: Mix protein, cabbage, carrots, noodles, green onions, garlic, soy sauce, sesame oil, and pepper.
- Soften wrappers: Dip rice paper briefly in water until pliable.
- Fill and roll: Place filling in the center, fold sides, and roll tightly.
- Cook: Fry in hot oil for 3–4 minutes until golden and crispy, or bake/air fry until crisp.
- Drain: Place on paper towels to remove excess oil.
- Serve: Serve hot with dipping sauce.
Notes
Double wrap the rolls for extra crispiness and to prevent tearing. Air fry at 400°F (200°C) for 10–12 minutes for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 rolls
- Calories: 260
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: crispy spring rolls, rice paper rolls, fried spring rolls, easy appetizer
