Crispiest Spring Rolls Using Rice Paper
Crispiest Spring Rolls Using Rice Paper
Ingredients
For the Filling
- 1 pound ground pork, or ground chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup vermicelli noodles, cooked and chopped
- 1/4 cup green onions, thinly sliced
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Spring Rolls
- 16 rice paper wrappers, 8.5-inch diameter
- 2 tablespoons cornstarch
- 1/4 cup water
- 4 cups vegetable oil, for deep frying
For Serving
- 1 cup sweet chili sauce
Instructions
- 1
Prepare the filling: In a large skillet or wok, cook the ground pork over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 2
Add the minced garlic and grated ginger to the skillet with the pork. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the shredded cabbage and carrots. Cook for 3-5 minutes, until vegetables have softened slightly but still have a bite.
⏱️ 4 min - 4
Remove from heat and stir in the cooked vermicelli noodles, green onions, soy sauce, sesame oil, and black pepper. Mix well and set aside to cool completely. This is crucial to prevent the rice paper from tearing.
⏱️ 5 min
- 5
Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. This will be used as a sealant.
⏱️ 2 min
- 6
Set up your rolling station: Have a shallow dish of warm water, the rice paper wrappers, the cooled filling, and the cornstarch slurry ready. Place a clean, damp kitchen towel or cutting board nearby for rolling.
⏱️ 2 min
- 7
To roll a spring roll: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay it flat on your damp surface.
⏱️ 1 min
- 8
Place about 2 tablespoons of filling in a log shape near the bottom edge of the rice paper, leaving space on the sides. Fold the bottom edge over the filling, then fold in the sides. Roll tightly from the bottom up to create a compact spring roll.
⏱️ 1 min
- 9
Brush a small amount of the cornstarch slurry on the top edge of the rolled spring roll to seal it. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 10
Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 11
Fry the spring rolls: Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
⏱️ 5 min•🌡️ 350
- 12
Remove the spring rolls from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.
⏱️ 5 min
- 13
Serve immediately with sweet chili sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Spring Rolls Using Rice Paper
For the Filling
- 1 pound ground pork, or ground chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup vermicelli noodles, cooked and chopped
- 1/4 cup green onions, thinly sliced
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Spring Rolls
- 16 rice paper wrappers, 8.5-inch diameter
- 2 tablespoons cornstarch
- 1/4 cup water
- 4 cups vegetable oil, for deep frying
For Serving
- 1 cup sweet chili sauce
Instructions
- 1
Prepare the filling: In a large skillet or wok, cook the ground pork over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 2
Add the minced garlic and grated ginger to the skillet with the pork. Sauté for 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the shredded cabbage and carrots. Cook for 3-5 minutes, until vegetables have softened slightly but still have a bite.
⏱️ 4 min - 4
Remove from heat and stir in the cooked vermicelli noodles, green onions, soy sauce, sesame oil, and black pepper. Mix well and set aside to cool completely. This is crucial to prevent the rice paper from tearing.
⏱️ 5 min - 5
Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. This will be used as a sealant.
⏱️ 2 min - 6
Set up your rolling station: Have a shallow dish of warm water, the rice paper wrappers, the cooled filling, and the cornstarch slurry ready. Place a clean, damp kitchen towel or cutting board nearby for rolling.
⏱️ 2 min - 7
To roll a spring roll: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay it flat on your damp surface.
⏱️ 1 min - 8
Place about 2 tablespoons of filling in a log shape near the bottom edge of the rice paper, leaving space on the sides. Fold the bottom edge over the filling, then fold in the sides. Roll tightly from the bottom up to create a compact spring roll.
⏱️ 1 min - 9
Brush a small amount of the cornstarch slurry on the top edge of the rolled spring roll to seal it. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 10
Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 11
Fry the spring rolls: Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
⏱️ 5 min•🌡️ 350 - 12
Remove the spring rolls from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining spring rolls.
⏱️ 5 min - 13
Serve immediately with sweet chili sauce for dipping.
⏱️ 1 min