Crispy Rice Paper Spring Rolls
Crispy Rice Paper Spring Rolls
Ingredients
For the Spring Roll Filling
- 1 pound minced chicken
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 egg
- 1 cup cooked glass noodles, chopped
- 1/2 cup shredded carrots
- 1/2 cup wood ear mushrooms, chopped
- 1/2 cup cabbage, chopped
- 3 sprigs green onion, chopped
For Assembly and Frying
- 1 package rice paper
- 2 cups water, for dipping rice paper
- 3 cups oil, for frying, or as needed
For the Dipping Sauce
- 1 cup warm water
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1/2 teaspoon chili flakes
- 1 clove garlic, minced
- 1/2 lime, juiced
- 2 tablespoons fish sauce, or to taste
Instructions
- 1
In a large bowl, combine the minced chicken, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, salt, and pepper. Mix well to combine the seasonings with the chicken.
⏱️ 5 min
- 2
Crack the egg into the bowl with the seasoned chicken.
⏱️ 1 min
- 3
Add the cooked glass noodles, shredded carrots, chopped wood ear mushrooms, chopped cabbage, and chopped green onion to the bowl.
⏱️ 5 min
- 4
Using your hands, thoroughly mix all the filling ingredients until they are well combined and evenly distributed.
⏱️ 5 min
- 5
Prepare a shallow dish with water for dipping the rice paper. Dip one sheet of rice paper into the water for approximately 5 seconds, or until it becomes soft and pliable.
⏱️ 1 min
- 6
Carefully lay the softened rice paper flat on a clean, dry surface, such as a cutting board.
⏱️ 1 min
- 7
Place a portion of the prepared filling (about 1 1/2 to 2 tablespoons) onto one end of the rice paper, leaving space on the sides.
⏱️ 1 min
- 8
Fold the bottom edge of the rice paper over the filling, tucking it in tightly.
⏱️ 1 min
- 9
Fold in both sides of the rice paper towards the center, creating an envelope shape.
⏱️ 1 min
- 10
Tightly roll the spring roll from the bottom upwards until it is completely sealed and forms a compact cylinder.
⏱️ 1 min
- 11
Repeat the dipping and rolling process with the remaining filling and rice paper until all spring rolls are assembled.
⏱️ 10 min
- 12
Heat the oil in a deep pan or wok over medium heat until it reaches approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 13
Carefully place a few rolled spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min
- 14
Fry the spring rolls for 10-15 minutes, flipping them occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
⏱️ 15 min
- 15
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
- 16
While the spring rolls are frying, prepare the dipping sauce. In a separate bowl, combine the warm water, sugar, vinegar, chili flakes, minced garlic, and the juice from 1/2 lime.
⏱️ 3 min
- 17
Add fish sauce to the dipping sauce mixture, starting with 2 tablespoons and adjusting to your desired taste. Stir until the sugar is dissolved and all ingredients are well mixed.
⏱️ 2 min
- 18
Serve the crispy rice paper spring rolls hot with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Spring Rolls
For the Spring Roll Filling
- 1 pound minced chicken
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 egg
- 1 cup cooked glass noodles, chopped
- 1/2 cup shredded carrots
- 1/2 cup wood ear mushrooms, chopped
- 1/2 cup cabbage, chopped
- 3 sprigs green onion, chopped
For Assembly and Frying
- 1 package rice paper
- 2 cups water, for dipping rice paper
- 3 cups oil, for frying, or as needed
For the Dipping Sauce
- 1 cup warm water
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1/2 teaspoon chili flakes
- 1 clove garlic, minced
- 1/2 lime, juiced
- 2 tablespoons fish sauce, or to taste
Instructions
- 1
In a large bowl, combine the minced chicken, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, salt, and pepper. Mix well to combine the seasonings with the chicken.
⏱️ 5 min - 2
Crack the egg into the bowl with the seasoned chicken.
⏱️ 1 min - 3
Add the cooked glass noodles, shredded carrots, chopped wood ear mushrooms, chopped cabbage, and chopped green onion to the bowl.
⏱️ 5 min - 4
Using your hands, thoroughly mix all the filling ingredients until they are well combined and evenly distributed.
⏱️ 5 min - 5
Prepare a shallow dish with water for dipping the rice paper. Dip one sheet of rice paper into the water for approximately 5 seconds, or until it becomes soft and pliable.
⏱️ 1 min - 6
Carefully lay the softened rice paper flat on a clean, dry surface, such as a cutting board.
⏱️ 1 min - 7
Place a portion of the prepared filling (about 1 1/2 to 2 tablespoons) onto one end of the rice paper, leaving space on the sides.
⏱️ 1 min - 8
Fold the bottom edge of the rice paper over the filling, tucking it in tightly.
⏱️ 1 min - 9
Fold in both sides of the rice paper towards the center, creating an envelope shape.
⏱️ 1 min - 10
Tightly roll the spring roll from the bottom upwards until it is completely sealed and forms a compact cylinder.
⏱️ 1 min - 11
Repeat the dipping and rolling process with the remaining filling and rice paper until all spring rolls are assembled.
⏱️ 10 min - 12
Heat the oil in a deep pan or wok over medium heat until it reaches approximately 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 13
Carefully place a few rolled spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min - 14
Fry the spring rolls for 10-15 minutes, flipping them occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
⏱️ 15 min - 15
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 - 16
While the spring rolls are frying, prepare the dipping sauce. In a separate bowl, combine the warm water, sugar, vinegar, chili flakes, minced garlic, and the juice from 1/2 lime.
⏱️ 3 min - 17
Add fish sauce to the dipping sauce mixture, starting with 2 tablespoons and adjusting to your desired taste. Stir until the sugar is dissolved and all ingredients are well mixed.
⏱️ 2 min - 18
Serve the crispy rice paper spring rolls hot with the prepared dipping sauce on the side.
⏱️ 1 min