Crispy Spring Rolls with Sweet Chili Dipping Sauce
Tender rice paper wraps stuffed with a savory vegetable and vermicelli filling, then fried until golden and crispy. Serve with a quick homemade sweet chili sauce for dipping.
- Total time
- 35 min
- Servings
- 4
- Calories
- 312
- Protein
- 4g
Ingredients
- 16 sheets rice paper wrappers (8-inch)
- 2 oz rice vermicelli
- 1 cup carrots, shredded
- 2 cups cabbage, shredded
- ½ cup fresh mint leaves
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 3 cups neutral oil, for frying
Instructions
- 1
Cook vermicelli in boiling water until just tender, ~3 minutes. Drain and cool.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, honey, and 3 tbsp water.
- 3
Toss cooked vermicelli, carrots, cabbage, and mint in a large bowl with 1 tbsp of the sauce mixture.
- 4
Fill a shallow bowl with warm water. Dip one rice paper sheet in water 2 seconds until pliable.
- 5
Lay wrapper on a damp towel. Place 2 tbsp filling in the center; fold sides in, then roll tightly.
- 6
Repeat with remaining wrappers and filling until all spring rolls are formed.
- 7
Heat oil in a deep pot or wok to 350°F. Test with a wooden skewer—bubbles should rise steadily.
- 8
Fry spring rolls in batches of 4, turning once, until deep golden, ~3 minutes total. Don't crowd.
- 9
Transfer to a paper towel-lined plate. Serve hot with dipping sauce alongside.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- shallow dipping bowl
- damp kitchen towel
- deep pot or wok (3-quart minimum)
- deep-fry or candy thermometer
- wooden skewer or chopsticks
- slotted spoon or spider strainer
- paper towel-lined plate
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