Description
Crispy Rice Paper Spring Rolls are golden, crunchy, and filled with fresh vegetables or protein of your choice. Easy to make and perfect as an appetizer, snack, or party finger food.
Ingredients
Scale
Ingredients
- 8–10 rice paper wrappers
- 1 cup shredded cabbage or lettuce
- 1/2 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/2 cup cooked shrimp, chicken, or tofu (optional)
- 2 green onions, sliced
- Fresh herbs: cilantro, mint, or basil (optional)
- Cooking oil for frying (vegetable, canola, or peanut oil)
- Dipping sauce: hoisin, sweet chili, or peanut sauce
Instructions
Instructions
- Prepare the filling by combining vegetables, protein (if using), and herbs in a bowl.
- Soak one rice paper wrapper in warm water for 10–15 seconds until soft but still pliable.
- Place wrapper on a clean surface. Add 2–3 tbsp of filling in the center.
- Fold the sides over the filling, then roll tightly from the bottom to form a cylinder.
- Repeat with remaining wrappers and filling.
- Heat oil in a skillet over medium heat. Fry rolls in batches for 2–3 minutes per side until golden and crispy.
- Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
Optional: Bake or air fry the rolls at 400°F for 10–12 minutes for a lower-fat version. Serve immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Snack
- Method: Fried
- Cuisine: Asian / Vietnamese-Inspired
Nutrition
- Serving Size: 2 spring rolls
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: crispy spring rolls, rice paper rolls, fried spring rolls, easy appetizer