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–+ servings
Crispy rice paper spring rolls

Crispy Rice Paper Spring Rolls: Fresh, Customizable Delights

Crispy rice paper spring rolls are a healthy, customizable delight perfect for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 10 sheets Rice Paper Wraps gluten-free
  • 100 grams Vermicelli Noodles cooked until just tender
  • 1 cup Shredded Carrots evenly shredded
  • 1 cup Cucumber sliced into thin julienne strips
  • 1 cup Red Bell Pepper thinly sliced
  • 1 cup Fresh Mint Leaves ample amount
  • 1 cup Basil Leaves Thai basil recommended
  • 1 cup Lettuce Leaves butter or romaine
  • 200 grams Cooked Shrimp or Tofu Cubes shrimp peeled and deveined, tofu cubed
  • 1/2 cup Cilantro Leaves optional
  • 2 tablespoons Cooking Oil for frying
For the Dipping Sauce
  • 3 tablespoons Soy Sauce low-sodium recommended
  • 2 tablespoons Rice Vinegar white or seasoned
  • 1 tablespoon Honey or Agave Syrup can substitute with sugar
  • 1 teaspoon Sesame Oil just a few drops
  • 2 cloves Minced Garlic
  • 1/2 teaspoon Chili Flakes adjust based on heat preference

Equipment

  • Mixing bowl
  • shallow dish
  • Deep pan
  • Slotted spoon
  • small bowl

Method
 

Preparation Steps
  1. In a mixing bowl, combine your cooked vermicelli noodles, shredded carrots, cucumber strips, sliced red bell pepper, and your choice of cooked shrimp or cubed tofu. Toss in fresh mint, basil, and cilantro for added flavor.
  2. Fill a shallow dish with warm water and dip each rice paper sheet for about 15-20 seconds until pliable.
  3. Lay the softened rice paper wrapper on a clean surface, place about two tablespoons of your prepared filling in the center, fold in the sides, and roll from the bottom up to seal tightly.
  4. Heat cooking oil in a deep pan over medium-high heat until it reaches about 180 °C. Fry the spring rolls in batches for 2-3 minutes per side until golden brown.
  5. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, and chili flakes for the dipping sauce.
  6. Serve the crispy rice paper spring rolls hot with the dipping sauce in small bowls.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 50IUVitamin C: 25mgCalcium: 2mgIron: 4mg

Notes

These crispy rice paper spring rolls are best enjoyed fresh. Use fresh herbs and crisp vegetables for optimal flavor and texture.

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