Description
Crispy rice paper spring rolls filled with fresh vegetables, pan-fried until golden and crunchy. Perfect as a snack or party finger food.
Ingredients
- 8–10 rice paper wrappers
- Small handful rice noodles, cooked, rinsed in cold water, drained and cooled (optional)
- 1 large carrot, julienned
- 1 small cucumber, julienned
- 1 bell pepper (red or yellow), thinly sliced
- Handful fresh mint and/or cilantro
- Lettuce leaves (butter or romaine), torn to size
- Neutral oil for frying (vegetable, canola, or peanut)
- Soy sauce or tamari for dipping
- Fresh lime juice, to squeeze over rolls or mix into dip
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the vegetables and noodles: Julienne carrot and cucumber; thinly slice the bell pepper. Cook rice noodles to package directions, rinse in cold water, drain, and cool. Pat everything dry with paper towels. Season lightly with salt and pepper.
- Set up your rolling station: Fill a shallow dish with warm water. Lay a clean tray or cutting board next to it for finished rolls. Have fillings within arm’s reach.
- Hydrate a rice paper wrapper: Dip one wrapper into the warm water for 10–15 seconds or until it just becomes pliable. Lay it flat.
- Assemble the filling: Place about two tablespoons of the filling along one edge of the wrapper. Add a lettuce leaf and a few mint or cilantro leaves. If using rice noodles, add a small clump.
- Roll tightly: Fold the two sides in over the filling, then roll away from you, sealing the final edge with a light press.
- Fry to crisp: Heat about 1/8–1/4 inch of neutral oil in a skillet over medium heat. Add rolls seam-side down and fry 2–3 minutes per side until golden and crisp. Don’t crowd the pan.
- Drain and serve: Transfer rolls to a rack or paper towel-lined plate. Serve hot with dipping sauce.
Notes
Best served hot to maintain crispness. Store uncooked rolls in an airtight container for up to 24 hours. Fry just before serving for optimal texture.