Crispy Rice Paper Spring Rolls: Fresh, Flavorful, Fun to Make

Crispy Rice Paper Spring Rolls are a delightful treat, quick to prepare, gluten-free, and vegetarian-friendly.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 spring rolls

Course: Appetizers

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Spring Rolls

10 sheets Rice Paper Dip briefly in warm water.
2 cups Vegetables (e.g., cucumbers, carrots, bell peppers) Cut into thin strips.
1 cup Fresh Herbs (e.g., mint, cilantro) Chopped.
1 cup Protein (e.g., tofu, shrimp) Cooked or raw options.

For the Dipping Sauce

1 cup Sweet Chili Sauce or Peanut Sauce Alternative dipping options.

Equipment

Skillet
shallow bowl

Method

Step-by-Step Instructions

Prep Ingredients: Gather and slice your vegetables and chop herbs.
Soak Rice Paper: Dip the rice paper sheet in warm water for 10-15 seconds.
Assemble the Spring Roll: Place filling near one edge, fold sides, and roll tightly.
Fry Spring Rolls: Heat oil and fry spring rolls for 2-3 minutes on each side.
Drain & Serve: Transfer spring rolls to a paper towel and serve warm.

Nutrition

Serving: 1spring rollCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Enjoy fresh for the best crunch; can be stored in the fridge for up to 3 days.

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