Crispy Rice Paper Spring Rolls
Crispy Rice Paper Spring Rolls
Ingredients
For the Spring Rolls
- 12 rice paper wrappers, round, 8-inch
- 2 cups water, for dipping
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, chopped
- 1/2 pound ground pork, or ground chicken
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Frying and Serving
- 3 cups vegetable oil, for frying
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
In a large bowl, combine the shredded cabbage, shredded carrots, chopped green onions, ground pork (or chicken), soy sauce, sesame oil, garlic powder, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Set up your rolling station: a shallow dish with 2 cups of water, your bowl of filling, and a clean cutting board or flat surface.
⏱️ 2 min
- 3
Take one rice paper wrapper and dip it into the water for about 15-20 seconds, or until it is soft and pliable but not overly sticky. Do not over-soak.
⏱️ 1 min
- 4
Carefully place the softened rice paper onto your clean cutting board. Place about 2-3 tablespoons of the filling mixture in a line across the center of the bottom third of the wrapper, leaving space on the sides.
⏱️ 1 min
- 5
Fold the bottom edge of the rice paper up over the filling. Then, fold in the sides of the rice paper towards the center. Roll the rice paper tightly from the bottom up, creating a compact spring roll shape. Ensure the roll is snug to prevent it from unraveling during frying.
⏱️ 2 min
- 6
Place the finished spring roll on a tray or plate, making sure they don't touch each other to prevent sticking. Repeat steps 3-5 with the remaining rice paper wrappers and filling.
⏱️ 15 min
- 7
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a tiny piece of rice paper in; it should sizzle immediately.
⏱️ 5 min•🌡️ 350
- 8
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 9
Using tongs or a slotted spoon, remove the fried spring rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min
- 10
Repeat the frying process with the remaining spring rolls. Serve the crispy spring rolls immediately with sweet chili sauce for dipping.
⏱️ 9 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Spring Rolls
For the Spring Rolls
- 12 rice paper wrappers, round, 8-inch
- 2 cups water, for dipping
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup green onions, chopped
- 1/2 pound ground pork, or ground chicken
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Frying and Serving
- 3 cups vegetable oil, for frying
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
In a large bowl, combine the shredded cabbage, shredded carrots, chopped green onions, ground pork (or chicken), soy sauce, sesame oil, garlic powder, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Set up your rolling station: a shallow dish with 2 cups of water, your bowl of filling, and a clean cutting board or flat surface.
⏱️ 2 min - 3
Take one rice paper wrapper and dip it into the water for about 15-20 seconds, or until it is soft and pliable but not overly sticky. Do not over-soak.
⏱️ 1 min - 4
Carefully place the softened rice paper onto your clean cutting board. Place about 2-3 tablespoons of the filling mixture in a line across the center of the bottom third of the wrapper, leaving space on the sides.
⏱️ 1 min - 5
Fold the bottom edge of the rice paper up over the filling. Then, fold in the sides of the rice paper towards the center. Roll the rice paper tightly from the bottom up, creating a compact spring roll shape. Ensure the roll is snug to prevent it from unraveling during frying.
⏱️ 2 min - 6
Place the finished spring roll on a tray or plate, making sure they don't touch each other to prevent sticking. Repeat steps 3-5 with the remaining rice paper wrappers and filling.
⏱️ 15 min - 7
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a tiny piece of rice paper in; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 8
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 9
Using tongs or a slotted spoon, remove the fried spring rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 1 min - 10
Repeat the frying process with the remaining spring rolls. Serve the crispy spring rolls immediately with sweet chili sauce for dipping.
⏱️ 9 min•🌡️ 350