Crispy Rice Paper Spring Rolls
Light and crunchy, these crispy rice paper spring rolls are packed with fresh vegetables, aromatic herbs, and your choice of protein, perfect for a quick and adaptable appetizer.
Ingredients
For the Spring Rolls
- 10 pieces Rice paper wrappers Choose thin round wrappers labeled for spring rolls.
- 2 cups Fresh vegetables (julienned carrots, cucumber, bell peppers) High-water-content veggies for crunch.
- 1 cup Fresh herbs (mint, cilantro, basil) Use plenty for flavor.
- 1 cup Protein of your choice (shrimp, chicken, tofu) Cooked and cut into bite-sized pieces.
For the Dipping Sauce
- 1/4 cup Hoisin sauce Or substitute with peanut or soy sauce.
Instructions
Preparation
- Cut vegetables and herbs into thin, even strips.
- Cook your chosen protein (grill, poach, or pan-sear) and slice into bite-sized pieces.
- Lay everything out on a large board for an assembly line.
Rolling the Spring Rolls
- Fill a shallow dish with warm water and dip one rice paper wrapper until it just softens, about 10–15 seconds.
- Lay the softened wrapper on a clean, lightly damp surface.
- Place a small mound of vegetables, a few herb leaves, and protein near the edge closest to you.
- Fold the two sides over the filling like an envelope, then roll away from you to form a snug cylinder.
- Seal the final seam by brushing a little water on it.
- Repeat until all filling is used.
Serving
- Arrange rolls on a platter with bowls of hoisin, peanut, or soy-based sauces.
- Encourage dipping for added flavor.
Notes
Keep dipping water warm for the best results. Store assembled rolls in an airtight container lined with a damp paper towel for short-term storage.