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–+ servings
Crispy Rice Paper Spring Rolls

Crispy Rice Paper Spring Rolls That Burst with Fresh Flavor

Delight in these crispy rice paper spring rolls filled with fresh vegetables and tofu, served with a creamy peanut-hoisin dipping sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 spring rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spring Rolls
  • 12 sheets Rice Paper Wrappers Substitute with other thin rice papers if necessary.
  • 4 oz Rice Vermicelli Noodles Toss with sesame oil to prevent sticking.
  • 1 cup Shredded Carrots Can substitute with bell peppers.
  • 1 cup Shredded Cabbage Green or purple cabbage works.
  • 1 cup Julienned Cucumber Feel free to swap in other vegetables.
  • 1/4 cup Fresh Mint Leaves Consider fresh basil for a twist.
  • 1/4 cup Fresh Cilantro Leaves Can be omitted or replaced with parsley.
  • 1/4 cup Fresh Basil Leaves Thai basil can elevate the dish.
  • 8 oz Firm Tofu Can substitute with cooked shrimp or shredded chicken.
  • 1 tbsp Sesame Oil Vegetable oil works as a substitute.
  • 2 cups Vegetable Oil Use canola or peanut oil for frying.
For the Dipping Sauce
  • 1/4 cup Hoisin Sauce Soy sauce mixed with sugar can be an alternative.
  • 2 tbsp Peanut Butter Almond butter works as an alternative.
  • 1 tbsp Lime Juice Lemon juice can be used instead.
  • 1 tbsp Sugar Adjust to taste for sweetness preference.
  • 2-4 tbsp Warm Water Use to adjust the consistency.
  • 1 clove Minced Garlic Include or omit based on garlic preference.

Equipment

  • Non-stick skillet
  • Shallow Dish
  • Deep frying pan or wok
  • mixing bowl
  • tongs
  • thermometer

Method
 

Step-by-Step Instructions
  1. Cook the Noodles: Bring a pot of water to a boil and cook the rice vermicelli noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water, then toss with sesame oil and set aside.
  2. Prepare the Filling: Shred the carrots and cabbage, julienne the cucumber, and chop the fresh mint, cilantro, and basil. Cut the tofu into thin strips.
  3. Pan-Fry the Tofu: Heat sesame oil in a skillet over medium heat. Add tofu strips, cooking for about 4-5 minutes until golden.
  4. Soften the Rice Paper: Dip a rice paper wrapper into warm water for about 5 seconds, then lay it flat on a damp towel.
  5. Assemble the Spring Rolls: Place noodles, veggies, tofu, and herbs near the bottom of the wrapper. Fold in the sides and roll tightly.
  6. Heat the Oil for Frying: Heat vegetable oil in a frying pan over medium-high heat until it reaches 180°C (350°F).
  7. Fry the Spring Rolls: Fry the assembled spring rolls in batches for about 2-3 minutes on each side until golden and crispy.
  8. Prepare the Dipping Sauce: Combine hoisin sauce, peanut butter, lime juice, sugar, and garlic in a mixing bowl, whisking until smooth.
  9. Serve and Enjoy: Arrange fried spring rolls on a platter and serve warm with the dipping sauce.

Nutrition

Serving: 1spring rollCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 180mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Store uncooked spring rolls in a single layer with parchment paper for up to 2 days in the fridge. Freeze for up to 2 months. Reheat in the oven for best results.

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