Crispy Rice Paper Rolls Recipe
Description:
Crispy rice paper rolls are a delightful fusion of texture and flavor—crackly on the outside and tender, savory inside. Traditionally Vietnamese in origin, these rolls are typically filled with a mix of vegetables, herbs, and protein (like tofu, shrimp, or chicken), then pan-fried or air-fried for that addictive crunch. They’re gluten-free and customizable—perfect for a healthy snack, appetizer, or light meal.
Time Required:
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 10 rolls
Ingredients:
For the Filling:
1 cup shredded cabbage (napa or green)
1 medium carrot, julienned
½ cup bean sprouts
½ cup vermicelli noodles (cooked and chopped)
100g firm tofu, crumbled or finely diced (or shredded chicken/shrimp if preferred)
2 cloves garlic, minced
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp sesame oil
1 tbsp hoisin sauce (optional)
1 tsp grated ginger
Salt & pepper to taste
For the Rolls:
10 rice paper wrappers
Water (for softening wrappers)
2 tbsp neutral oil (like canola or avocado) for frying
Instructions:
1. Prepare the Filling:
Heat sesame oil in a pan over medium heat.
Add garlic and ginger; sauté until fragrant (about 1 min).
Stir in cabbage, carrots, and tofu; cook for 3–4 minutes until softened.
Add soy sauce, hoisin (if using), and bean sprouts. Mix well.
Add vermicelli noodles and toss. Remove from heat and let cool.
2. Roll the Rice Paper:
Fill a wide bowl with warm water.
Dip one rice paper wrapper in water for 5–7 seconds (just until soft).
Lay it flat on a clean damp surface.
Add 2 tbsp of filling to the center-bottom.
Fold in the sides, then roll tightly like a burrito.
Repeat with remaining wrappers and filling.
3. Crisp the Rolls:
Heat 2 tbsp oil in a non-stick skillet over medium heat.
Add rolls in a single layer without overcrowding.
Cook for 2–3 minutes per side until golden brown and crispy.
Remove and drain on a paper towel.
Alternative Method:
Air fry at 200°C (400°F) for 10–12 minutes, turning halfway.
Serving Suggestions:
Serve with a dipping sauce like:
Sweet chili sauce
Soy + lime + sesame dip
Peanut hoisin sauce
Garnish with chopped cilantro or scallions.
Nutritional Info (Per Roll – Approximate):
(Based on tofu and pan-fried version)
Nutrient Amount
Calories 90–100 kcal
Protein 3g
Carbs 12g
Fat 3.5g
Fiber 1.5g
Sugar 1g
Sodium 250mg
Air-fried version will have lower fat content.
Q&A: Can I make these ahead of time?
Yes! You can assemble them and refrigerate them (uncooked) for up to 24 hours. Just cover them tightly with plastic wrap so they don’t dry out.
Can I bake them instead of frying?
Yes. Brush them lightly with oil and bake at 200°C (400°F) for about 15–18 minutes, turning once, until crisp.
What proteins work well?
Tofu, cooked shrimp, ground chicken or turkey, or even jackfruit all work great.
How do I stop the rice paper from tearing?
Don’t oversoak it—just dip until soft. And avoid overfilling the roll. Use a damp towel to handle them easily.
Can I freeze them?
Uncooked rice paper doesn’t freeze well—it becomes rubbery. But you can freeze cooked crispy r
olls and reheat in an air fryer or oven.