Crispy Rice Paper Spring Rolls

These crispy rice paper spring rolls are packed with fresh vegetables and noodles, then fried to a golden perfection. Perfect as an appetizer or a light meal, served with a tangy soy-lime dipping sauce.

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 4 servings

Course: Appetizer, Main Dish

Cuisine: Asian, Vietnamese

Calories: 350

Ingredients Equipment Method Notes

Ingredients

150 g Rice noodles Cooked according to package directions and cooled
2 medium Carrots, julienned For vibrant color and a sweet crunch
1 medium Cucumber, julienned Adds a refreshing coolness and crisp texture
1 large Bell peppers, thinly sliced Use red, yellow, or orange for visual appeal
30 g Fresh herbs (mint or cilantro) A generous handful for authentic flavor
4 large Lettuce leaves Such as butter lettuce or romaine, for wrapping
60 ml Soy sauce (for dipping) Use low-sodium if preferred, for serving
15 ml Fresh lime juice A squeeze of fresh lime brightens the dipping sauce
12 sheets Rice papers Standard 22cm/8.5-inch round wrappers
500 ml Oil Vegetable or peanut oil, enough for shallow frying

Equipment

Skillet

Method

Gather all vegetables and herbs. Cut them into thin strips for easy rolling.
Soak rice papers in warm water for 10-15 seconds until pliable.
Lay the rice paper flat and add about two tablespoons of filling near one edge. Fold in the sides and roll tightly.
Heat oil in a skillet over medium heat. Fry spring rolls seam side down until golden brown on all sides (2-3 minutes per side).
Serve hot with soy sauce and lime juice.

Notes

For a lighter option, these spring rolls can also be served fresh, without frying. Experiment with different vegetable fillings or add cooked shrimp or chicken for a non-vegetarian version.