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Best Crispy Rice Paper Spring Rolls Recipe

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 –10 spring rolls
Course: Appetizer
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Prepare all vegetables and cook the rice noodles according to package instructions. Drain and set aside.
  2. Dip one rice paper wrapper into warm water for 10–15 seconds until pliable, then lay flat on a damp towel.
  3. Place a small amount of noodles, vegetables, lettuce, and herbs near the bottom third of the wrapper.
  4. Fold the bottom over the filling, tuck in the sides, and roll tightly to seal.
  5. Heat vegetable oil in a skillet over medium heat.
  6. Fry spring rolls in batches for 2–3 minutes per side until golden and crispy.
  7. Drain on paper towels and repeat with remaining rolls.
  8. 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.