Crispy Rice Paper Spring Rolls (Printable)
Golden crispy rolls with savory vegetable and protein filling. Easy gluten-free appetizer ready in 40 minutes.
# What You'll Need:
→ Filling
01 - 7 oz ground chicken or firm tofu, crumbled
02 - 1 medium carrot, julienned
03 - 1 cup green cabbage, finely shredded
04 - 1/2 cup shiitake mushrooms, finely diced
05 - 2 scallions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp toasted sesame oil
09 - 1/2 tsp ground white pepper
→ Assembly
10 - 12 sheets rice paper (8.5 inch diameter)
11 - 1 tbsp neutral vegetable oil for brushing
→ Dipping Sauce
12 - 3 tbsp soy sauce or tamari
13 - 1 tbsp unseasoned rice vinegar
14 - 1 tsp honey or pure maple syrup
15 - 1 small garlic clove, minced
16 - 1/2 tsp red pepper flakes
# How-To Steps:
01 - Heat a large skillet over medium heat. Add ground chicken or crumbled tofu, breaking apart with a wooden spoon. Cook until fully cooked through, approximately 5 minutes. Transfer to a plate and set aside.
02 - In the same skillet, add julienned carrot, shredded cabbage, diced mushrooms, scallions, and minced garlic. Stir-fry for 4-5 minutes until vegetables are softened but still retain some crunch.
03 - Return cooked protein to the skillet. Add soy sauce, sesame oil, and white pepper. Toss everything together until well combined. Remove from heat and allow filling to cool for 10 minutes.
04 - Fill a large shallow dish with warm water. Working one at a time, dip a rice paper sheet into the water for 5-7 seconds until pliable but not fully softened. Lay on a clean, damp kitchen towel.
05 - Place 2 tablespoons of cooled filling in a horizontal log shape, about 1 inch from the bottom edge. Fold the bottom edge over the filling, fold in the sides, then roll tightly upward to seal. Repeat with remaining ingredients.
06 - Preheat oven to 425°F with rack in center position, or preheat air fryer to 390°F. Line a baking sheet with parchment paper if using oven method.
07 - Lightly brush or spray each spring roll with vegetable oil on all sides. This ensures even browning and maximum crispiness.
08 - Arrange rolls in a single layer without touching. Bake or air-fry for 15-18 minutes, flipping halfway through cooking, until deep golden brown and crispy throughout.
09 - While rolls cook, whisk together soy sauce, rice vinegar, honey, minced garlic, and red pepper flakes in a small bowl until honey is fully dissolved.
10 - Transfer hot spring rolls to a serving platter. Serve alongside dipping sauce while crispy and hot. For a fresh twist, wrap in lettuce leaves with mint and cilantro.
# Expert Advice:
01 -
- The crunch from these baked rolls rivals deep-fried versions without the grease or mess
- Theyre incredibly forgiving once you nail the rice paper technique and you can prep them ahead
02 -
- Rice paper keeps softening after you remove it from water, so under-soaking is better than over-soaking
- Let the filling cool completely before wrapping or the steam will make your rolls tear and fall apart
03 -
- Keep your hands damp while working with rice paper to prevent sticking and tearing
- Space rolls at least 2cm apart on the baking sheet so air circulates and they crisp evenly