Crispy Spring Rolls
Rice paper wraps filled with shredded cabbage, carrots, and fresh herbs, then pan-fried until golden and crispy. Serve with a tangy dipping sauce for a restaurant-quality appetizer or light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 145
- Protein
- 2g
Ingredients
- 8 wrappers rice paper wrappers (8-inch rounds)
- 2 cups napa cabbage, shredded
- 1 medium carrot, shredded
- ½ cup fresh cilantro and mint, chopped
- 2 tbsp fish sauce
- 1.5 tbsp lime juice
- 1 tsp sugar
Instructions
- 1
Whisk fish sauce, lime juice, sugar, and 3 tbsp water until sugar dissolves.
- 2
Dip one rice paper in warm water for 5 seconds until pliable, then place flat on a clean surface.
- 3
Layer cabbage, carrot, and herbs in the center third of the wrapper, leaving 2 inches at both ends.
- 4
Fold the bottom third up, tuck in the sides, then roll tightly away from you until sealed.
- 5
Repeat steps 2–4 with remaining wrappers. Heat oil in a 10-inch skillet over medium-high until shimmering.
- 6
Working in batches, fry rolls 2 minutes per side until golden and crispy, then transfer to a plate.
- 7
Serve hot with the dipping sauce on the side.
Tools you’ll need
- shallow bowl or pie dish
- cutting board
- 10-inch nonstick skillet
- wooden spoon or tongs
- plate
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