Quick Crispy Spring Rolls
Golden, crispy spring rolls filled with fresh vegetables and served with a bright dipping sauce. Ready in under 15 minutes with just a handful of ingredients.
- Total time
- 12 min
- Servings
- 4
- Calories
- 185
- Protein
- 2g
Ingredients
- 8 wrapper rice paper wrappers (8-inch)
- 1 cup shredded carrots
- ½ medium cucumber, cut into thin matchsticks
- 8 leaf fresh mint or basil leaves
- 2 cups neutral oil for frying
- 3 tbsp soy sauce
- 1 tbsp lime juice
Instructions
- 1
Fill a shallow bowl with warm water. Dip one rice paper into water for 3 seconds until pliable.
- 2
Lay the softened rice paper on a clean counter. Arrange 2 tbsp carrots, 3-4 cucumber matchsticks, and 1 mint leaf in a horizontal line near the bottom, leaving 1 inch on each side.
- 3
Fold the left and right edges of the rice paper inward, then roll tightly toward you until the filling is wrapped. Place seam-side down on a plate. Repeat with remaining wrappers.
- 4
Heat oil in a heavy pot over medium-high heat until a wooden spoon handle inserted produces steady bubbles, ~3 minutes.
- 5
Carefully slide 2 spring rolls into the oil. Fry 90 seconds per side until deep golden and edges look crispy.
- 6
Transfer fried rolls to a paper towel–lined plate. Repeat with remaining spring rolls in two batches.
- 7
Whisk soy sauce and lime juice together in a small bowl. Serve spring rolls hot with the dipping sauce.
Tools you’ll need
- shallow bowl for water
- clean cutting board
- sharp knife
- heavy-bottomed pot or Dutch oven (at least 3-quart)
- thermometer (optional, for oil temperature verification)
- wooden spoon or long-handled slotted spoon
- paper towels
- small bowl for dipping sauce
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