Crispy Rice Paper Spring Rolls (Print Version)

Golden, crunchy rice paper rolls filled with sautéed vegetables including carrots, cabbage, mushrooms, and bean sprouts. A classic Vietnamese appetizer or light meal.

# Recipe Ingredients:

→ Filling

01 - 1 cup shredded carrots
02 - 1 cup shredded cabbage
03 - 1/2 cup bean sprouts
04 - 1/2 cup thinly sliced shiitake mushrooms, fresh or rehydrated
05 - 2 green onions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon freshly ground black pepper

→ Assembly

10 - 12 rice paper wrappers, 22 cm diameter
11 - Water for softening wrappers

→ For Frying

12 - Vegetable oil for shallow or deep frying

# Directions:

01 - Heat a nonstick skillet over medium heat. Add a teaspoon of oil, then sauté garlic and green onions for 1 minute until fragrant.
02 - Add carrots, cabbage, and mushrooms. Stir-fry for 3–4 minutes until vegetables soften.
03 - Stir in bean sprouts, soy sauce, sesame oil, and black pepper. Cook for another 2 minutes. Transfer filling to a bowl and allow it to cool for 5 minutes.
04 - Fill a wide, shallow dish with warm water. Submerge one rice paper wrapper for about 10–15 seconds, until pliable but not too soft. Lay on a damp clean towel or board.
05 - Place 2–3 tablespoons of filling along the lower third of the wrapper. Fold the bottom edge over the filling, fold in the sides, and roll up tightly. Repeat with remaining wrappers and filling.
06 - In a large skillet or wok, heat 1/2 inch of vegetable oil over medium-high heat until shimmering.
07 - Fry spring rolls in batches, seam-side down, turning occasionally, for 2–3 minutes per side until golden and crispy. Drain on a paper towel-lined plate.
08 - Serve hot with dipping sauce of your choice, such as nuoc cham or sweet chili sauce.

# Expert Advice:

01 -
  • The contrast between shattering-crisp exterior and tender, savory filling is absolutely addictive
  • They come together faster than you'd think, especially if you prep the filling ahead
  • These are naturally vegan and dairy-free without sacrificing any of the comfort food satisfaction
  • Perfect for sharing, though you might want to hide a few for yourself
02 -
  • Rice paper continues to soften as it sits, so work quickly once you've dipped it and don't let them soak longer than 15 seconds
  • Hot oil and damp wrappers can be dangerous—pat excess water from wrappers before frying and lower them gently away from you
  • The filling must be completely cool before wrapping, otherwise the steam will make the wrappers soggy and they'll fall apart in the oil
  • Don't crowd the pan—frying in batches maintains the oil temperature and keeps everything crisping evenly
03 -
  • If your wrappers are tearing, let them rest on the damp towel for 30 seconds before rolling—they become more pliable
  • For extra-crispy results, double-wrap by using two rice papers per roll
  • Avoid overcrowding the pan; oil temperature drops and you end up with greasy, soggy rolls instead of crispy ones

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