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Crispy Rice Paper Spring Rolls

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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.

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

  1. 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.
  2. In a bowl, combine the ground chicken, carrots, cabbage, green onions, garlic, soy sauce, sesame oil, and black pepper. Mix well.
  3. Place 2–3 tablespoons of filling near the bottom of the rice paper. Fold in the sides and roll tightly like a burrito.
  4. Heat oil in a skillet over medium heat.
  5. Place the rolls seam-side down in the skillet and cook for 2–3 minutes per side, turning gently, until golden brown and crispy.
  6. 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

Find it online: https://recipesbyliza.com/crispy-rice-paper-spring-rolls/