Crispy Pan-Fried Spring Rolls
Delicate rice paper wraps stuffed with shredded cabbage, carrots, and fresh herbs, then pan-fried until golden and crispy. Serve with sweet chili sauce for instant TikTok appeal.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 8 sheets rice paper wrappers (8-inch diameter)
- 2 cups green cabbage, shredded
- 1 cup carrots, shredded
- ¼ cup fresh mint or cilantro, chopped
- ½ cup sweet chili sauce
- 3 tbsp neutral oil
Instructions
- 1
Toss cabbage, carrots, and fresh herbs in a bowl with a pinch of salt.
- 2
Dip one rice paper sheet in warm water for 10 seconds until pliable, then lay flat.
- 3
Place 2–3 tbsp filling in the center, fold in the sides, roll tightly, and set seam-side down.
- 4
Repeat with remaining rice papers and filling until all 8 rolls are complete.
- 5
Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 6
Pan-fry rolls in batches 2–3 minutes per side until golden and crispy, rotating gently.
- 7
Serve hot with sweet chili sauce for dipping.
Tools you’ll need
- large mixing bowl
- 12-inch skillet or larger
- shallow dish (for rice paper water)
- kitchen knife
- cutting board
- tongs or spatula
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