Crispy Vietnamese Rice Paper Rolls
Description:
These crispy Vietnamese rice paper rolls are a delightful twist on the traditional spring rolls. Instead of being steamed or served fresh, these rolls are pan-fried or air-fried until crispy, giving them a unique texture—light, bubbly, and crunchy. They’re typically filled with vegetables, glass noodles, mushrooms, and optionally shrimp or tofu, making them a perfect appetizer or light meal.
Total Time:
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 10 rolls (2 per serving = 5 servings)
Ingredients:
Filling:
50g glass noodles (mung bean or vermicelli), soaked in warm water 10 mins
1 cup shredded carrots
1 cup shredded cabbage (napa or green)
- 1/2 cup bean sprouts
1/2 cup wood ear mushrooms, rehydrated and finely chopped (or shiitake)
100g tofu, crumbled or finely diced (or 100g shrimp, finely chopped)
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
Salt & pepper to taste
Wrapping:
10 sheets rice paper (bánh Trang)
Warm water (for softening rice paper)
Cooking:
2–3 tbsp neutral oil (for pan-frying or brushing before air-frying)
Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp lime juice
1 tsp sugar or maple syrup
1 tsp chili flakes or garlic chili sauce
1 tbsp water
Instructions:
1. Prepare the Filling:
Soak noodles in warm water for 10 minutes. Drain and cut them into smaller pieces.
In a large bowl, combine noodles, carrots, cabbage, bean sprouts, mushrooms, tofu (or shrimp), garlic, soy sauce, sesame oil, salt, and pepper.
Mix thoroughly. Set aside.
2. Wrap the Rolls:
Fill a shallow bowl or plate with warm water.
Dip one rice paper into the water for 5–7 seconds (don’t over-soak).
Lay it flat on a clean surface.
Add about 2 tablespoons of filling in the center.
Fold in the sides, then roll tightly from bottom to top to seal.
Repeat with remaining papers and filling.
3. Cook the Rolls:
Pan-frying method: Heat 2 tbsp oil in a non-stick pan over medium heat. Place rolls seam side down. Cook 3–4 minutes each side until golden and crisp.
Air-frying method: Preheat air fryer to 180°C (350°F). Lightly brush rolls with oil. Air fry for 12–15 minutes, flipping halfway.
4. Make the Dipping Sauce:
Combine all sauce ingredients in a small bowl. Adjust to taste.
5. Serve:
Serve rolls hot with dipping sauce, fresh herbs (mint, cilantro), and lettuce if desired.
Nutritional Information (per serving – 2 rolls):
Nutrient Amount
Calories 210 kcal
Protein 6 g
Carbohydrates 28 g
Fiber 3 g
Fat 9 g
Saturated Fat 1 g
Sodium 350 mg
Sugar 3 g
Note: Using shrimp instead of tofu increases protein and lowers carbs slightly.
FAQ / Q&A:
Q: Can I make them in advance?
A: Yes. Assemble the rolls and refrigerate uncooked for up to 24 hours. Cook just before serving.
Q: Why does my rice paper tear?
A: Over-soaking or using too much filling can cause tearing. Dip briefly and roll gently but tightly.
Q: How to keep the rolls crispy?
A: Serve immediately. For air-fried rolls, let them rest on a wire rack to prevent sogginess.
Q: Can I freeze them?
A: Yes, uncooked rolls can be frozen on a tray, then transferred to a bag. Cook from frozen in an air fryer or oven.
Q: Are they gluten-free?
A: Yes, if using gluten-free soy sauce (tamari) and confirming your rice paper is gluten-free.