Crispy Spring Rolls
Tender rice paper wraps around fresh vegetables and herbs, pan-fried until golden and crispy. Serve with sweet and spicy dipping sauce for an irresistible snack.
- Total time
- 25 min
- Servings
- 4
- Calories
- 95
- Protein
- 2g
Ingredients
- 12 sheets rice paper wrappers (8-inch)
- 2 medium carrots, julienned
- 1 medium cucumber, julienned
- 1 cup fresh mint and cilantro leaves
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha or chili sauce
Instructions
- 1
Fill a shallow bowl with warm water. Dip one rice paper into water for 3-4 seconds until pliable but still firm.
- 2
Lay wrapper flat on a clean surface. Arrange a small handful of carrots, cucumber, mint, and cilantro across the lower third.
- 3
Fold the bottom edge over the filling, then fold in the sides and roll tightly toward the top. Repeat with remaining wrappers and filling.
- 4
Heat oil in a skillet over medium-high until shimmering, about 90 seconds. Working in batches, add rolls seam-side down without crowding.
- 5
Fry for 2-3 minutes until the bottom is golden and crispy. Flip and fry the other side for 2 minutes until golden all over.
- 6
Whisk soy sauce, rice vinegar, and sriracha in a small bowl to make dipping sauce.
- 7
Serve spring rolls hot with dipping sauce on the side.
Tools you’ll need
- shallow bowl
- 12-inch skillet
- wooden spoon or chopsticks
- small mixing bowl
- whisk
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