Crispy Rice Paper Spring Rolls (Printable Version)
Golden rice paper rolls with savory filling, ready in 40 minutes. Gluten-free and irresistibly crunchy.
# What You Need:
→ Filling
01 - 7 oz ground chicken or firm tofu, crumbled
02 - 1 medium carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 1/2 cup shiitake mushrooms, finely diced
05 - 2 scallions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tbsp soy sauce or tamari
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
→ Assembly
10 - 12 sheets rice paper (9-inch diameter)
11 - 1 tbsp vegetable oil, for brushing or spraying
→ Dipping Sauce
12 - 3 tbsp soy sauce or tamari
13 - 1 tbsp rice vinegar
14 - 1 tsp honey or pure maple syrup
15 - 1 small garlic clove, minced
16 - 1/2 tsp red pepper flakes, optional
# How to Make It:
01 - Heat a large skillet over medium heat. Add ground chicken or crumbled tofu, breaking it apart with a spatula. Cook for approximately 5 minutes until fully cooked through and lightly browned.
02 - Stir in julienned carrot, shredded cabbage, diced mushrooms, chopped scallions, and minced garlic. Continue stir-frying for 4-5 minutes until vegetables are softened but still retain some crunch.
03 - Add soy sauce (or tamari), sesame oil, and white pepper to the skillet. Toss everything together until well combined. Remove from heat and allow the mixture to cool for 10-15 minutes until lukewarm.
04 - Fill a large shallow dish with warm water. Working one at a time, dip a rice paper sheet into the water for 5-7 seconds until pliable but not overly soft. Lay it flat on a clean, damp kitchen towel.
05 - Place approximately 2 tablespoons of filling in a horizontal log shape about 1 inch from the bottom edge. Fold the bottom edge over the filling, fold in both sides tightly, then roll up completely from bottom to top. Repeat with remaining ingredients.
06 - Preheat oven to 425°F or air fryer to 390°F. Line a baking sheet with parchment paper if using oven method.
07 - Lightly brush or spray each spring roll with vegetable oil on all sides. Arrange rolls in a single layer on the prepared baking sheet or air fryer basket, ensuring they do not touch.
08 - Bake or air-fry for 15-18 minutes, carefully flipping halfway through cooking time. Spring rolls are done when they are deep golden brown and crispy on all sides.
09 - While rolls cook, whisk together soy sauce, rice vinegar, honey, minced garlic, and red pepper flakes in a small bowl until honey dissolves completely.
10 - Transfer hot spring rolls to a serving platter. Serve immediately with the prepared dipping sauce on the side for optimal texture and flavor.
# Expert Advice:
01 -
- The rice paper creates an incredibly delicate, lace-like crispiness you cannot get from traditional wrappers
- You can prep the filling ahead and wrap them just before baking, making them perfect for stress-free entertaining
02 -
- Do not soak the rice paper for too long or it becomes impossibly fragile and tears during rolling
- Let the filling cool to room temperature before wrapping or the steam will make the wrappers gummy and sad
03 -
- Keep a small bowl of water nearby to wet your fingertips if the rice paper starts drying out while you work
- Arrange rolls seam-side down on the baking sheet so they seal themselves closed as they bake