Description
These Crispy Rice Paper Spring Rolls are light, crunchy, and packed with fresh vegetables and herbs. Ready in just 30 minutes, they’re vegan-friendly, customizable, and perfect for quick dinners, appetizers, or party snacks with a satisfying golden crunch.
Ingredients
Scale
- 8–10 rice paper wrappers
- 100 g rice noodles, cooked and drained
- 2 medium carrots, julienned
- 1 large cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup fresh mint and cilantro
- 4–6 lettuce leaves, torn
- Vegetable oil, for frying
- ¼ cup soy sauce or tamari
- 2 tablespoons fresh lime juice
Instructions
- Prepare all vegetables and cook the rice noodles according to package instructions. Drain and set aside.
- Dip one rice paper wrapper into warm water for 10–15 seconds until pliable, then lay flat on a damp towel.
- Place a small amount of noodles, vegetables, lettuce, and herbs near the bottom third of the wrapper.
- Fold the bottom over the filling, tuck in the sides, and roll tightly to seal.
- Heat vegetable oil in a skillet over medium heat.
- Fry spring rolls in batches for 2–3 minutes per side until golden and crispy.
- Drain on paper towels and repeat with remaining rolls.
- Serve hot with soy sauce mixed with lime juice for dipping.
Notes
Do not over-soak the rice paper or overfill the rolls to prevent tearing. Serve immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy rice paper spring rolls, vegan spring rolls, fried rice paper rolls, quick appetizer