Crispy Rice Paper Spring Rolls
Crispy Rice Paper Spring Rolls
Ingredients
For the Filling
- 1 pound ground pork, or ground chicken
- 1 cup carrots, shredded
- 1 cup green cabbage, shredded
- 2 ounces glass noodles, vermicelli, pre-softened according to package directions and chopped into 2-inch pieces
- 1/2 cup wood ear mushrooms, rehydrated and shredded
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For Assembly and Frying
- 16 rice paper wrappers, 8.5-inch diameter
- 2 cups water, for softening rice paper
- 4 cups vegetable oil, or other high smoke point oil, for frying
Instructions
- 1
In a large mixing bowl, combine the ground pork (or chicken), shredded carrots, shredded cabbage, pre-softened and chopped glass noodles, and rehydrated and shredded wood ear mushrooms.
⏱️ 5 min
- 2
Crack the large egg into the mixture. Add the soy sauce, fish sauce, sesame oil, and black pepper. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 5 min
- 3
Set up your wrapping station: Fill a shallow dish or pie plate with about 2 cups of warm water. Have your rice paper wrappers ready, along with your filling mixture and a clean, damp work surface (a cutting board or large plate works well).
⏱️ 2 min
- 4
To wrap a spring roll, dip one sheet of rice paper into the warm water for about 15-20 seconds, or until it is soft and pliable but not overly sticky. Lay the softened rice paper flat on your prepared work surface.
⏱️ 1 min
- 5
Place about 2 tablespoons of the filling mixture in a log shape near the bottom edge of the rice paper, leaving about 1 inch from the edge.
⏱️ 1 min
- 6
Fold the bottom edge of the rice paper over the filling. Then, fold in both side edges towards the center. Tightly roll the spring roll from the bottom upwards until it is securely sealed. Place the finished spring roll on a plate and repeat with the remaining filling and rice paper wrappers.
⏱️ 15 min
- 7
Heat the vegetable oil in a deep pan, Dutch oven, or wok over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of rice paper should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 8
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides and the filling is cooked through. The internal temperature of the meat should reach 160°F (71°C).
⏱️ 10 min•🌡️ 350
- 9
Using tongs or a slotted spoon, remove the fried spring rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining spring rolls.
⏱️ 4 min
- 10
Serve the crispy spring rolls hot with your favorite dipping sauce, such as nuoc cham or sweet chili sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Spring Rolls
For the Filling
- 1 pound ground pork, or ground chicken
- 1 cup carrots, shredded
- 1 cup green cabbage, shredded
- 2 ounces glass noodles, vermicelli, pre-softened according to package directions and chopped into 2-inch pieces
- 1/2 cup wood ear mushrooms, rehydrated and shredded
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
For Assembly and Frying
- 16 rice paper wrappers, 8.5-inch diameter
- 2 cups water, for softening rice paper
- 4 cups vegetable oil, or other high smoke point oil, for frying
Instructions
- 1
In a large mixing bowl, combine the ground pork (or chicken), shredded carrots, shredded cabbage, pre-softened and chopped glass noodles, and rehydrated and shredded wood ear mushrooms.
⏱️ 5 min - 2
Crack the large egg into the mixture. Add the soy sauce, fish sauce, sesame oil, and black pepper. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 5 min - 3
Set up your wrapping station: Fill a shallow dish or pie plate with about 2 cups of warm water. Have your rice paper wrappers ready, along with your filling mixture and a clean, damp work surface (a cutting board or large plate works well).
⏱️ 2 min - 4
To wrap a spring roll, dip one sheet of rice paper into the warm water for about 15-20 seconds, or until it is soft and pliable but not overly sticky. Lay the softened rice paper flat on your prepared work surface.
⏱️ 1 min - 5
Place about 2 tablespoons of the filling mixture in a log shape near the bottom edge of the rice paper, leaving about 1 inch from the edge.
⏱️ 1 min - 6
Fold the bottom edge of the rice paper over the filling. Then, fold in both side edges towards the center. Tightly roll the spring roll from the bottom upwards until it is securely sealed. Place the finished spring roll on a plate and repeat with the remaining filling and rice paper wrappers.
⏱️ 15 min - 7
Heat the vegetable oil in a deep pan, Dutch oven, or wok over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of rice paper should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 8
Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy on all sides and the filling is cooked through. The internal temperature of the meat should reach 160°F (71°C).
⏱️ 10 min•🌡️ 350 - 9
Using tongs or a slotted spoon, remove the fried spring rolls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining spring rolls.
⏱️ 4 min - 10
Serve the crispy spring rolls hot with your favorite dipping sauce, such as nuoc cham or sweet chili sauce.
⏱️ 2 min