Description
Bright, crackly, and wildly addictive spring rolls wrapped in delicate rice paper, filled with fresh vegetables and proteins, perfect for dipping.
Ingredients
- 8–12 rice paper wrappers (round)
- Lettuce leaves (butter or romaine), optional
- Carrots, julienned
- Cucumbers, seeded and julienned
- Red or yellow bell pepper, thin strips
- Proteins: cooked shrimp, shredded chicken, or pan-fried tofu (sliced thin)
- Fresh herbs: mint and cilantro, whole small sprigs
- Optional: rice vermicelli noodles (soaked and drained)
- Scallions, optional
- Sesame seeds, optional
- Neutral oil (vegetable, canola, or peanut) — for pan-frying
- Dipping sauce options: peanut sauce, hoisin-peanut, or sweet chili
Instructions
- Prep your mise en place: Get everything ready before you soften wrappers. Wash and thoroughly dry herbs and lettuce. Julienne carrots, cucumber, and bell pepper into thin matchsticks. Slice proteins into matchstick shapes.
- Set up your assembly station: Fill a shallow dish or pie plate with warm water. Lay a clean towel or cutting board next to the dish and arrange small bowls of fillings within reach.
- Soften the rice paper: Submerge one wrapper for 4–8 seconds until pliable, then lay it flat on the towel.
- Layer the fillings and roll tightly: Add a small lettuce leaf, vegetables, herbs, and your protein on top. Fold and roll into a tight log.
- Optional crisping — pan-fry or air-fry: Heat a thin layer of neutral oil in a skillet and cook until golden on all sides, or air-fry at 400°F for 6–8 minutes.
- Serve with dipping sauce: Sprinkle scallions or sesame seeds if using, and serve immediately with your choice of dipping sauces.
Notes
Use store-bought or homemade sauces, and dry herbs and lettuce thoroughly for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese