Crispy Rice Paper Spring Rolls (Printer-friendly)
Golden ultra-crispy rolls with savory vegetable filling. Perfect snack or appetizer that's gluten-free and easy to make.
# What You’ll Need:
→ Filling
01 - 7 oz ground chicken or tofu
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
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper
→ Assembly
10 - 12 sheets rice paper (8.5 inch diameter)
11 - 1 tbsp vegetable oil
→ 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
# How-To Guide:
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 with soy sauce, sesame oil, and white pepper. Mix thoroughly and allow the filling to cool slightly before assembling.
04 - Fill a large shallow dish with warm water. Dip each rice paper sheet for 5 to 7 seconds until pliable, then transfer to a clean damp kitchen towel.
05 - Place 2 tablespoons of filling about 1 inch from the bottom edge of each rice paper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a cylinder. Repeat with remaining ingredients.
06 - Preheat oven to 425°F or air fryer to 390°F.
07 - Lightly brush or spray each roll with vegetable oil. Arrange in a single layer on a parchment-lined baking sheet or air fryer basket.
08 - Bake or air-fry for 15 to 18 minutes, flipping halfway through, until golden brown and crispy.
09 - Whisk together soy sauce, rice vinegar, honey, minced garlic, and chili flakes in a small bowl until well combined.
10 - Serve the crispy spring rolls immediately with the dipping sauce on the side.
# Expert Advice:
01 -
- The shatteringly crisp exterior gives way to a savory, umami packed filling that keeps everyone coming back for seconds
- Theyre naturally gluten free and endlessly adaptable to whatever proteins or vegetables you have on hand
02 -
- Over soaking rice paper is the number one mistake that leads to soggy, torn spring rolls that refuse to crisp up properly
- Letting the filling cool completely before rolling makes a huge difference in the final texture and structural integrity
03 -
- A light spray of oil gives more even crispiness than brushing, especially in an air fryer where excess oil can cause smoking
- If some rolls crack while baking, they still taste incredible, so embrace the rustic look and serve them anyway