Crispy Rice Paper Spring Rolls
These addictive crispy rice paper spring rolls have a crackling exterior and a cool, herb-forward filling, perfect for feeding a crowd or packing into lunch boxes.
Ingredients
For the spring rolls
- 12 pieces Rice paper wrappers Use quality round wrappers intended for fresh rolls.
- 2 cups Assorted colorful vegetables (bell peppers, carrots, cucumber) Julienne or thinly slice into matchsticks.
- 1/2 cup Fresh mint For aromatic lift.
- 1/2 cup Fresh cilantro Add next to protein for flavor.
- 1 cup Cooked protein (shrimp, chicken, or tofu) Prepare and cool before assembling.
For dipping sauces
- 1/4 cup Hoisin sauce Pairs well with all fillings.
- 1/4 cup Peanut sauce Rich and nutty flavors.
- 1/4 cup Vinaigrette Light dressing option.
Instructions
Preparation
- Julienne or thinly slice the bell peppers, carrots, and cucumber into matchstick-sized pieces.
- Cook your chosen protein: poach or roast chicken, quickly sauté shrimp until opaque, or press and pan-sear tofu until golden.
- Let the cooked protein cool completely before using.
Assembling the Rolls
- Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until pliable.
- Lay the softened wrapper flat on a damp, clean towel or nonstick surface.
- Place a thin line of herbs next to the protein, followed by a compact line of vegetables across the lower third of the wrapper.
- Fold the left and right edges over the filling, then roll from the bottom towards the top, keeping the roll snug.
Serving
- Repeat the process with remaining ingredients. Serve immediately with your chosen dipping sauce.
- For best texture, serve within an hour, or lay on a paper towel-lined tray.
Notes
For extra crunch, consider shallow-frying the rolls or broiling them for a few seconds. They can be made ahead by prepping ingredients separately and assembling just before serving.