Wolf's Crispy Rice Paper Spring Rolls
Dim Sim LimWolf's Crispy Rice Paper Spring Rolls
Ingredients
For the Insane Filling
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, finely chopped
- 2 ounces glass noodles, rehydrated, drained, and chopped
- 1 carrots, shredded
- 1/4 cup wood ear mushrooms, rehydrated, finely chopped
- 1/2 onion, finely minced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce, Chin-Su brand, of course!
- 1 tablespoon light soy sauce
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for flavor explosion!
For the Crispy Wrapper
- 20-25 rice paper wrappers, round, 8.5-inch diameter
- 2 cups water, warm, for dipping
- 2 tablespoons cornstarch, for the ultimate crisp!
For the Frying
- 4 cups vegetable oil, or enough for deep frying
For the Garnish & Dipping Sauce
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced, for garnish
- 1/2 cup sweet chili sauce, for dipping, or make your own nuoc cham!
Instructions
- 1
Alright, Wolf Pack! First, let's get that insane filling ready. In a large mixing bowl, combine the ground pork, finely chopped shrimp, rehydrated and chopped glass noodles, shredded carrots, rehydrated and chopped wood ear mushrooms, minced onion, minced garlic, and grated ginger. Get in there with your hands, mix it all up!
⏱️ 5 min
- 2
Now for the flavor bombs! Add the Chin-Su fish sauce, light soy sauce, black pepper, granulated sugar, chicken powder, and a touch of Yum Yum (MSG) if you're chasing that ultimate umami. Mix it thoroughly until everything is perfectly combined. This is where the magic happens, baby!
⏱️ 3 min
- 3
Time to get wrapping! Set up your station: a shallow dish with warm water, your rice paper wrappers, the filling, and a clean cutting board or flat surface. Mix 2 tablespoons of cornstarch into 2 cups of warm water – this is our secret weapon for EXTRA CRISP!
⏱️ 2 min
- 4
Dip one rice paper wrapper into the cornstarch water for just 5-10 seconds until it's pliable but not overly soft. Lay it flat on your surface. Place about 2 tablespoons of filling in a log shape near the bottom edge of the wrapper, leaving space on the sides.
⏱️ 5 min
- 5
Fold the bottom edge over the filling, then fold in the sides tightly. Now, roll it up firmly but gently, like you're rolling a cigar, all the way to the top. Make sure it's snug! Repeat this process with the remaining filling and wrappers. This is a rhythm, feel it!
⏱️ 10 min
- 6
Heat your wok or a deep pot over high heat. Pour in the vegetable oil until it's about 2-3 inches deep. We're looking for that perfect frying temperature, around 350-375°F (175-190°C). You can test it with a small piece of wrapper – it should sizzle immediately.
⏱️ 5 min•🌡️ 360
- 7
Carefully slide 4-5 spring rolls into the hot oil, don't overcrowd the wok! Fry them for 3-4 minutes, turning occasionally, until they are gloriously golden brown and incredibly crispy. This is where the cornstarch water pays off, giving you that next-level crunch! Use a metal spider or slotted spoon to remove them.
⏱️ 8 min•🌡️ 360
- 8
Transfer the fried spring rolls to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining spring rolls. Maintain that oil temperature, Wolf Pack!
⏱️ 7 min•🌡️ 360
- 9
Plate these beauties up! Garnish with fresh chopped cilantro and sliced green onions. Serve immediately with your favorite sweet chili sauce. Boom! Crispy, crunchy, flavor-packed spring rolls, Wolf of Wok Street style! Enjoy, my friends!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWolf's Crispy Rice Paper Spring Rolls
For the Insane Filling
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, finely chopped
- 2 ounces glass noodles, rehydrated, drained, and chopped
- 1 carrots, shredded
- 1/4 cup wood ear mushrooms, rehydrated, finely chopped
- 1/2 onion, finely minced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce, Chin-Su brand, of course!
- 1 tablespoon light soy sauce
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Yum Yum (MSG), optional, but highly recommended for flavor explosion!
For the Crispy Wrapper
- 20-25 rice paper wrappers, round, 8.5-inch diameter
- 2 cups water, warm, for dipping
- 2 tablespoons cornstarch, for the ultimate crisp!
For the Frying
- 4 cups vegetable oil, or enough for deep frying
For the Garnish & Dipping Sauce
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced, for garnish
- 1/2 cup sweet chili sauce, for dipping, or make your own nuoc cham!
Instructions
- 1
Alright, Wolf Pack! First, let's get that insane filling ready. In a large mixing bowl, combine the ground pork, finely chopped shrimp, rehydrated and chopped glass noodles, shredded carrots, rehydrated and chopped wood ear mushrooms, minced onion, minced garlic, and grated ginger. Get in there with your hands, mix it all up!
⏱️ 5 min - 2
Now for the flavor bombs! Add the Chin-Su fish sauce, light soy sauce, black pepper, granulated sugar, chicken powder, and a touch of Yum Yum (MSG) if you're chasing that ultimate umami. Mix it thoroughly until everything is perfectly combined. This is where the magic happens, baby!
⏱️ 3 min - 3
Time to get wrapping! Set up your station: a shallow dish with warm water, your rice paper wrappers, the filling, and a clean cutting board or flat surface. Mix 2 tablespoons of cornstarch into 2 cups of warm water – this is our secret weapon for EXTRA CRISP!
⏱️ 2 min - 4
Dip one rice paper wrapper into the cornstarch water for just 5-10 seconds until it's pliable but not overly soft. Lay it flat on your surface. Place about 2 tablespoons of filling in a log shape near the bottom edge of the wrapper, leaving space on the sides.
⏱️ 5 min - 5
Fold the bottom edge over the filling, then fold in the sides tightly. Now, roll it up firmly but gently, like you're rolling a cigar, all the way to the top. Make sure it's snug! Repeat this process with the remaining filling and wrappers. This is a rhythm, feel it!
⏱️ 10 min - 6
Heat your wok or a deep pot over high heat. Pour in the vegetable oil until it's about 2-3 inches deep. We're looking for that perfect frying temperature, around 350-375°F (175-190°C). You can test it with a small piece of wrapper – it should sizzle immediately.
⏱️ 5 min•🌡️ 360 - 7
Carefully slide 4-5 spring rolls into the hot oil, don't overcrowd the wok! Fry them for 3-4 minutes, turning occasionally, until they are gloriously golden brown and incredibly crispy. This is where the cornstarch water pays off, giving you that next-level crunch! Use a metal spider or slotted spoon to remove them.
⏱️ 8 min•🌡️ 360 - 8
Transfer the fried spring rolls to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining spring rolls. Maintain that oil temperature, Wolf Pack!
⏱️ 7 min•🌡️ 360 - 9
Plate these beauties up! Garnish with fresh chopped cilantro and sliced green onions. Serve immediately with your favorite sweet chili sauce. Boom! Crispy, crunchy, flavor-packed spring rolls, Wolf of Wok Street style! Enjoy, my friends!
⏱️ 2 min