Crispy Rice Paper Spring Rolls
Crispy Rice Paper Spring Rolls
Ingredients
- 200 grams pork mince
- 150 grams peeled prawns
- 10 grams black fungus, rehydrated
- 10 grams glass noodles, rehydrated
- 1/2 carrot, shredded
- 1/2 onion, diced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 tablespoon fish sauce
- 1 egg
- 1 package rice paper wrappers, as needed
- 3 cups oil, for frying, or as needed
- 2 cups warm water, for dipping rice paper, or as needed
Instructions
- 1
In a large mixing bowl, combine the pork mince, peeled prawns, rehydrated black fungus, rehydrated glass noodles, shredded carrot, diced onion, salt, sugar, pepper, fish sauce, and egg.
⏱️ 5 min
- 2
Mix all the ingredients thoroughly by hand until they are well combined and evenly distributed.
⏱️ 5 min
- 3
Prepare your workspace: have the filling, rice paper wrappers, and a bowl of warm water ready.
⏱️ 1 min
- 4
Take one sheet of rice paper and dip it completely into the bowl of warm water for a few seconds until it becomes soft and pliable.
⏱️ 1 min
- 5
Place a spoonful of the prepared filling mixture near one edge of the softened rice paper.
⏱️ 1 min
- 6
Fold the bottom edge of the rice paper up and over the filling.
⏱️ 1 min
- 7
Next, fold in both the left and right side edges of the rice paper towards the center.
⏱️ 1 min
- 8
Continue to roll the spring roll tightly from the bottom edge upwards until it forms a compact cylindrical shape.
⏱️ 1 min
- 9
Repeat the dipping, filling, folding, and rolling process with the remaining rice paper wrappers and filling mixture until all spring rolls are assembled. This step will take the longest for preparation.
⏱️ 15 min
- 10
Heat a sufficient amount of oil in a deep pan or pot over medium-high heat, ensuring it's hot enough for frying (around 350-375°F or 175-190°C).
⏱️ 5 min•🌡️ 360
- 11
Carefully place the rolled spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min•🌡️ 360
- 12
Fry the spring rolls for 3-5 minutes per batch, turning occasionally, until they turn golden brown and achieve a crispy texture on all sides.
⏱️ 10 min•🌡️ 360
- 13
Once cooked, remove the crispy spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 3 min
- 14
Serve the crispy rice paper spring rolls immediately, optionally with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Spring Rolls
- 200 grams pork mince
- 150 grams peeled prawns
- 10 grams black fungus, rehydrated
- 10 grams glass noodles, rehydrated
- 1/2 carrot, shredded
- 1/2 onion, diced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1 tablespoon fish sauce
- 1 egg
- 1 package rice paper wrappers, as needed
- 3 cups oil, for frying, or as needed
- 2 cups warm water, for dipping rice paper, or as needed
Instructions
- 1
In a large mixing bowl, combine the pork mince, peeled prawns, rehydrated black fungus, rehydrated glass noodles, shredded carrot, diced onion, salt, sugar, pepper, fish sauce, and egg.
⏱️ 5 min - 2
Mix all the ingredients thoroughly by hand until they are well combined and evenly distributed.
⏱️ 5 min - 3
Prepare your workspace: have the filling, rice paper wrappers, and a bowl of warm water ready.
⏱️ 1 min - 4
Take one sheet of rice paper and dip it completely into the bowl of warm water for a few seconds until it becomes soft and pliable.
⏱️ 1 min - 5
Place a spoonful of the prepared filling mixture near one edge of the softened rice paper.
⏱️ 1 min - 6
Fold the bottom edge of the rice paper up and over the filling.
⏱️ 1 min - 7
Next, fold in both the left and right side edges of the rice paper towards the center.
⏱️ 1 min - 8
Continue to roll the spring roll tightly from the bottom edge upwards until it forms a compact cylindrical shape.
⏱️ 1 min - 9
Repeat the dipping, filling, folding, and rolling process with the remaining rice paper wrappers and filling mixture until all spring rolls are assembled. This step will take the longest for preparation.
⏱️ 15 min - 10
Heat a sufficient amount of oil in a deep pan or pot over medium-high heat, ensuring it's hot enough for frying (around 350-375°F or 175-190°C).
⏱️ 5 min•🌡️ 360 - 11
Carefully place the rolled spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 2 min•🌡️ 360 - 12
Fry the spring rolls for 3-5 minutes per batch, turning occasionally, until they turn golden brown and achieve a crispy texture on all sides.
⏱️ 10 min•🌡️ 360 - 13
Once cooked, remove the crispy spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
⏱️ 3 min - 14
Serve the crispy rice paper spring rolls immediately, optionally with your favorite dipping sauce.
⏱️ 1 min