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–+ servings
Rice paper rolls cut in half.

Crispy Rice Paper Rolls

Emily
Crispy rice paper rolls take summer rolls to a whole new level. They have the same refreshing taste as fresh rolls and a satisfying crunch.
5 from 3 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
ESTIMATED COST : $10.45, or $0.70 a roll
Course Main Course
Cuisine Vietnamese
Servings 15 rolls
Calories 131 kcal

Ingredients
  

  • 30 sheets Round rice paper (rice paper sheets)
  • 1 tablespoon vegetable oil
  • 200 grams (7.05 ounces) pork mince
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • 200 grams (7.05 ounces) mushrooms chopped
  • 110 grams (3.88 ounces) carrots grated
  • 50 grams (1.76 ounces) green cabbage shredded
  • 30 grams (1.058 ounces) spring (green) onions finely chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ⅓ teaspoon sugar
  • 1 teaspoon fish sauce optional
  • Salt and pepper to taste
  • Oil for shallow frying

Instructions
 

For the Filling

  • In a medium saucepan, heat the 1 tablespoon of oil. Add the pork mince and break it into small pieces. Cook until the pork has turned white and is cooked.
  • Add the minced garlic and ginger to the saucepan. Sauté for 1 minute.
  • Add the chopped mushrooms to the pan and cook until the mushrooms have reduced in size and have become a darker brown.
  • Add the grated carrots, shredded green cabbage, and finely chopped spring onion. Mix well. Sauté for 1 to 2 minutes.
  • Add the soy sauce, sesame oil, sugar, fish sauce (optional), and mix through the ingredients until well combined. Turn off the heat and taste for seasoning. Add salt and pepper to your liking. Allow the mixture to cool to room temperature.

Making the Rolls

  • Once the mixture is cool, fill a shallow tray with water. Dip a rice paper sheet in the water for a few seconds (or until it becomes slightly soft).
    Place wet rice paper sheet on a damp surface.
  • Add 3 tablespoons of filling in the centre of the rice paper sheet.
  • Fold the bottom of the rice paper sheet over the filling. Then fold the left outside edge to the centre of the filling.
    Do the same with the right outside edge of the rice paper sheet. Then roll the rice paper roll up until the filling meets the top of the rice paper sheet.
  • Dip another rice paper sheet in water until slightly soft and transfer to slightly damp surface. This time place the previously wrapped rice paper roll with the filling inside the rice paper sheet you just made wet.
    Roll the rice paper roll the same way as step 3 of making the rolls.
  • Repeat steps 1 to 4 of making the rolls until all the filling is used up.
  • In a medium non stick saucepan heat oil for shallow frying. When the oil is hot add the rice paper rolls and cook on each side until lightly golden.

Notes

  • Work on a damp surface when you are wrapping your rolls. This will prevent them from sticking to your work surface.
  • Make sure you air dry your rolled summer rolls before frying. If you place your rice paper rolls in hot oil when they are still wet it can be very dangerous. The oil will splatter and you may burn yourself.
  • Using a non stick pan is super helpful. When I used a pan that wasn’t non stick, despite using sufficient oil, they stuck to the pan which caused the rolls to break up.

Nutrition

Serving: 1 rollCalories: 131kcalCarbohydrates: 25gProtein: 4gFat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 446mgPotassium: 86mg
Nutrition Disclosure
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