Crispy Rice Paper Spring Rolls
Delightful snacks with a crunchy exterior and fresh, vibrant fillings, perfect for any occasion.
Ingredients
Main Ingredients
- 12 pieces rice paper wrappers
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup thinly sliced bell peppers (any color)
- 1 cup cucumber, julienned
- 1 cup cooked shrimp, sliced in half lengthwise (optional) Substitutable with tofu for vegetarian option.
- 1 cup fresh herbs (such as mint or cilantro)
- 1 piece avocado, sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Cooking oil for frying (such as vegetable oil)
Instructions
Preparation
- Prep all your ingredients by washing and slicing the vegetables. Ensure shrimp are cooked and sliced in half lengthwise if using.
- In a small bowl, mix the soy sauce and sesame oil. Set aside.
- Heat a pan over medium heat and add a shallow layer of cooking oil until hot.
Rolling
- Prepare a plate of warm water to soak the rice paper wrappers. Dip one wrapper for about 10 seconds until soft but not mushy.
- Place the soaked wrapper on a clean, flat surface and add a small handful of cabbage, carrots, bell peppers, cucumber, shrimp, herbs, and avocado on the lower third of the wrapper.
- Fold the sides over the filling and roll tightly from the bottom up, securing the filling inside. Repeat for remaining wrappers.
Cooking
- Carefully place the rolls in the hot oil and fry in batches for 2-3 minutes on each side until golden brown and crispy.
- Remove and let drain on paper towels before serving.
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Notes
Serve with various dipping sauces like soy sauce, sweet chili sauce, or peanut sauce. For storage, cool rolls completely, then place in an airtight container in the refrigerator for up to two days. Reheat in a skillet before serving.