Rice paper spring rolls become wonderfully crisp and golden when filled with fresh vegetables and cooked until crunchy on the outside. They offer a satisfying contrast between the delicate crispy wrapper and the colorful, tender filling.
Cabbage, carrots, mushrooms, and scallions create a simple vegetable mixture with plenty of texture and flavor. Garlic and soy sauce add a savory touch without overpowering the vegetables.
Served warm with homemade sweet and sour sauce, these crispy spring rolls make a delicious appetizer, snack, or light vegetarian meal. They’re especially good for sharing with family and friends.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Crispy Rice Paper Spring Rolls with Sweet and Sour Sauce
Make these crispy rice paper spring rolls in just 40 minutes with a colorful vegetable filling and homemade sweet and sour sauce. Perfect for a simple vegetarian appetizer, snack, or light meal.
Ingredients
Equipment
Large Deep Frying Pan
Mixing bowl
Cooking Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add the mushrooms, cabbage, and carrots and stir-fry for 3-4 minutes until slightly softened.
- Add the scallions and garlic and cook for another minute. Stir in the soy sauce and sesame oil, then remove from the heat and allow the filling to cool.
- Dip one rice paper wrapper briefly in warm water until it begins to soften, then place it on a clean work surface.
- Place about 2 tablespoons of vegetable filling near the lower center of the wrapper. Fold in the sides and roll tightly. Repeat with the remaining wrappers and filling.
- Let the finished rolls rest for several minutes so the surface becomes slightly tacky and less wet before frying.
- Heat a thin layer of vegetable oil in a large skillet over medium heat. Fry the spring rolls in batches, leaving space between them.
- Cook for 2-3 minutes per side, turning carefully, until crisp and golden. Transfer to a wire rack or paper towel-lined plate.
- To make the sauce, combine the rice vinegar, brown sugar, ketchup, soy sauce, and 1/2 cup water in a saucepan. Bring to a gentle simmer. Stir together the cornstarch and 2 tablespoons water, then whisk it into the sauce and cook until thickened.
- Serve the crispy spring rolls warm with the sweet and sour sauce on the side.
Nutrition
Notes
Do not soak the rice paper for too long. It should be flexible but not overly soft.
Allow the vegetable filling to cool before assembling the rolls.
Keep the finished rolls separated before frying because damp rice paper can stick together.
Fry in small batches so the rolls have enough room to become crispy.
Add bean sprouts, tofu, bell peppers, or additional mushrooms to vary the filling.
Serve immediately for the crispiest texture.
Allow the vegetable filling to cool before assembling the rolls.
Keep the finished rolls separated before frying because damp rice paper can stick together.
Fry in small batches so the rolls have enough room to become crispy.
Add bean sprouts, tofu, bell peppers, or additional mushrooms to vary the filling.
Serve immediately for the crispiest texture.