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Crispy Rice Paper Spring Rolls – Golden & Crunchy

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Crispy Rice Paper Spring Rolls are golden, crunchy, and filled with savory vegetables or protein. Made with thin gluten-free rice paper wrappers, they fry up light and crisp, making them the perfect appetizer or snack.

Ingredients

Scale
  • 12 rice paper sheets
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup cooked glass noodles (mung bean noodles)
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • Oil for frying (vegetable or canola)
  • Optional: 1 cup cooked shrimp, chopped
  • Optional: 1 cup cooked ground chicken
  • Optional: 1 cup crumbled firm tofu

Instructions

  1. Soak glass noodles in hot water until soft, then drain and chop.
  2. In a skillet over medium heat, sauté garlic for 30 seconds.
  3. Add cabbage and carrots, cooking for 2–3 minutes until slightly softened.
  4. Stir in cooked noodles and soy sauce. Remove from heat and let cool completely.
  5. Dip one rice paper sheet in warm water for 5–8 seconds until slightly softened.
  6. Place 2–3 tablespoons of filling near the bottom third of the wrapper.
  7. Fold the bottom over the filling, fold in the sides, and roll tightly upward.
  8. Heat 1 inch of oil to 350°F in a skillet.
  9. Fry rolls seam-side down for 2–3 minutes per side until golden brown and crispy.
  10. Remove and drain on paper towels before serving.

Notes

  • Do not over-soak rice paper to prevent tearing.
  • Ensure filling is cool before rolling.
  • Maintain oil temperature at 350°F for best crispiness.
  • Double wrap rolls for extra crunch if desired.
  • Reheat in oven or air fryer to restore crisp texture.

Nutrition

Find it online: https://recipeeasily.com/crispy-rice-paper-spring-rolls/