Description
Deliciously crisp spring rolls made with rice paper wrappers and filled with fresh vegetables and herbs, served with a savory dipping sauce.
Ingredients
- 8–10 sheets rice paper wrappers
- Small handful rice noodles, cooked and cooled (optional)
- 1 large carrot, julienned
- 1 small cucumber, julienned
- 1 bell pepper, thinly sliced (red or yellow)
- Handful fresh herbs (mint or cilantro, or both)
- Lettuce leaves (butter or romaine), torn to size
- Neutral oil for frying (vegetable, canola or peanut oil)
- Salt and freshly ground black pepper, to taste
- Soy sauce or tamari for dipping
- Fresh lime juice
Instructions
- Prep the filling: Prepare all vegetables and optional noodles before touching the rice paper.
- Set up a rolling station: Create a simple assembly line for speed and consistency.
- Hydrate the rice paper: Soften wrappers just until pliable.
- Assemble: Build a compact log of filling that will hold together when rolled.
- Roll and seal: Finish with a neat, secure roll.
- Fry: Get a golden, even crisp on each roll.
- Drain and serve: Let excess oil drip away so the crunch holds.
Notes
For extra flavor, add lime zest to the filling or thinly sliced chiles for a spicy kick. Maintain medium heat while frying to ensure the rolls are crisp and golden.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian