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–+ servings

Crispy Rice Paper Spring Rolls

These crispy rice paper spring rolls are filled with fresh vegetables and herbs, offering a delightful crunch combined with a refreshing taste. Perfect for gatherings or light snacks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 spring rolls
Course: Appetizer, Snack
Cuisine: Asian, Vietnamese
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

For the Spring Rolls
  • 100 g Rice noodles, thin vermicelli Soak briefly before using.
  • 1 large Carrot, julienned Cut into thin strips.
  • 1 large Cucumber, julienned Pat dry after julienning.
  • 1 large Bell pepper, thinly sliced Any color bell pepper works.
  • 1 bunch Fresh herbs (mint or cilantro) Use both for more flavor.
  • 4 leaves Lettuce leaves For wrapping.
  • 1 tbsp Soy sauce (for dipping) Use tamari for gluten-free.
  • 1 tbsp Fresh lime juice For serving.

Method
 

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

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 24gProtein: 3gFat: 6g

Notes

To keep cooked spring rolls crisp, avoid microwaving. Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispness.

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