I make Crispy Rice Paper Spring Rolls when I want something crunchy, golden, and incredibly satisfying. These rolls turn perfectly crisp on the outside while staying flavorful and tender on the inside, making them a favorite snack or appetizer in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients and delivers amazing texture. Rice paper crisps up beautifully when cooked, and I like how versatile the filling can be. These spring rolls are great for sharing, dipping, and customizing based on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
rice paper sheets
ground chicken, shrimp, or tofu
shredded carrots
shredded cabbage
green onions, finely chopped
garlic, minced
soy sauce
sesame oil
black pepper
cooking oil for frying
Directions
I start by soaking one rice paper sheet at a time in warm water just until softened. I lay it flat on a clean surface.
In a bowl, I mix the protein with carrots, cabbage, green onions, garlic, soy sauce, sesame oil, and black pepper. I place a small amount of filling near the bottom of the rice paper, fold in the sides, and roll it up tightly like a burrito.
I heat oil in a skillet over medium heat and place the rolls seam-side down. I cook them for a few minutes per side, turning gently, until they’re golden brown and crispy all over. I transfer them to a plate lined with paper towels before serving.
Servings and Timing
I usually get about 10 spring rolls from this recipe.
Prep time: about 20 minutes
Cook time: about 15 minutes
Total time: about 35 minutes
Variations
I sometimes add glass noodles or mushrooms to the filling for extra texture. When I want a vegetarian version, I use tofu and extra vegetables. I also like baking or air-frying the rolls when I want a lighter option.
Storage/Reheating
I store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. When reheating, I use a skillet or air fryer to bring back the crispiness, since the microwave makes them soft.
FAQs
Can I make these spring rolls ahead of time?
I assemble them ahead and cook them just before serving for the best texture.
Do rice paper rolls really get crispy?
I find they crisp up beautifully when pan-fried or air-fried.
Can I bake these instead of frying?
I bake them at 400°F, brushing lightly with oil and flipping halfway through.
What dipping sauce goes best with these rolls?
I like serving them with sweet chili sauce, soy-based dipping sauce, or peanut sauce.
Can I freeze rice paper spring rolls?
I freeze them uncooked on a tray, then cook them straight from frozen with a little extra time.
Conclusion
I keep Crispy Rice Paper Spring Rolls in my rotation because they’re crunchy, versatile, and always a hit. With simple ingredients and irresistible texture, this recipe gives me a snack or appetizer that feels special every time I make it.
PrintCrispy Rice Paper Spring Rolls
Crispy rice paper spring rolls that are golden, crunchy on the outside, and savory and tender on the inside, perfect as a snack or appetizer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 spring rolls
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 10 rice paper sheets
- 250 g ground chicken (or shrimp or tofu)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- Cooking oil for frying (about 1/2 cup)
Instructions
- Soak one rice paper sheet at a time in warm water for 10–15 seconds until just softened. Lay it flat on a clean surface.
- In a bowl, combine the ground chicken, carrots, cabbage, green onions, garlic, soy sauce, sesame oil, and black pepper. Mix well.
- Place 2–3 tablespoons of filling near the bottom of the rice paper. Fold in the sides and roll tightly like a burrito.
- Heat oil in a skillet over medium heat.
- Place the rolls seam-side down in the skillet and cook for 2–3 minutes per side, turning gently, until golden brown and crispy.
- Transfer to a plate lined with paper towels and serve hot with your favorite dipping sauce.
Notes
- Do not over-soak the rice paper or it may tear.
- Cook rolls in batches to avoid overcrowding the pan.
- Air-frying or baking is a lighter alternative to frying.
- Serve immediately for the best crunch.
Nutrition
- Serving Size: 1 spring roll
- Calories: 140
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg
