Crispy Rice Paper Spring Rolls (Print View)

Golden crispy rolls with savory vegetable filling, ready in 40 minutes and naturally gluten-free.

# What You'll Need:

→ Filling

01 - 7 oz ground chicken or tofu (for vegetarian option)
02 - 1 medium carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 1/2 cup shiitake mushrooms, finely diced
05 - 2 scallions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper

→ Assembly

10 - 12 sheets rice paper (9 inch diameter)
11 - 1 tbsp vegetable oil (for brushing or spraying)

→ Dipping Sauce

12 - 3 tbsp soy sauce or tamari
13 - 1 tbsp rice vinegar
14 - 1 tsp honey or maple syrup
15 - 1 small garlic clove, minced
16 - 1/2 tsp chili flakes (optional)

# How To Make It:

01 - Heat a skillet over medium heat. Add ground chicken or tofu, breaking up the meat or crumbling tofu, and cook until fully cooked through, approximately 5 minutes.
02 - Add carrot, cabbage, mushrooms, scallions, and garlic to the skillet. Stir-fry until vegetables are softened, 4 to 5 minutes.
03 - Season the mixture with soy sauce, sesame oil, and white pepper. Mix thoroughly to combine and allow to cool slightly before assembling.
04 - Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for 5 to 7 seconds until just pliable and flexible.
05 - Place the softened rice paper on a clean damp kitchen towel. Position 2 tablespoons of filling about 1 inch from the bottom edge, shaping it into a compact log.
06 - Fold the bottom edge over the filling, tuck in both sides tightly, and roll up completely. Repeat with remaining rice papers and filling.
07 - Preheat oven to 425°F or heat air fryer to 390°F.
08 - Lightly brush or spray each roll with vegetable oil. Arrange in a single layer on a parchment-lined baking sheet or in air fryer basket.
09 - Bake or air-fry for 15 to 18 minutes, flipping halfway through cooking, until golden brown and crispy throughout.
10 - Whisk together soy sauce, rice vinegar, honey, garlic, and chili flakes in a small bowl until well combined.
11 - Serve the crispy spring rolls immediately while hot, accompanied by the dipping sauce.

# Expert Hints:

01 -
  • The contrast between the ultra-crispy exterior and tender, flavorful filling is absolutely addictive
  • They are naturally gluten-free and endlessly adaptable to whatever you have in your fridge
  • Freezer-friendly before cooking, so you can always have homemade appetizers ready for unexpected guests
02 -
  • Over-soaking the rice paper is the number one mistake, 5 seconds is all you need because the wrapper continues to soften as you work with it
  • Let the filling cool completely before rolling, otherwise the steam will make the wrappers soggy and they will never achieve that crispy exterior
  • Do not crowd the baking sheet or air fryer basket, air circulation is essential for even crisping on all sides
03 -
  • Keep a small bowl of water nearby to moisten your fingertips if the rice paper starts to dry out while you are rolling
  • If a wrapper tears, just layer a small piece of unused rice paper over the tear like a patch before continuing to roll

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