Crispy Rice Paper Spring Rolls (Printable)

Golden, ultra-crispy rolls with savory vegetable and protein filling. Gluten-free and ready in 40 minutes.

# What You'll Need:

→ Filling

01 - 7 oz ground chicken or tofu (for vegetarian option)
02 - 1 medium carrot, julienned
03 - 1 cup cabbage, finely shredded
04 - 1/2 cup shiitake mushrooms, finely diced
05 - 2 scallions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tbsp soy sauce (use tamari for gluten-free)
08 - 1 tsp sesame oil
09 - 1/2 tsp ground white pepper

→ Assembly

10 - 12 sheets rice paper (8.5 inch diameter)
11 - 1 tbsp vegetable oil (for brushing or spraying)

→ Dipping Sauce

12 - 3 tbsp soy sauce or tamari
13 - 1 tbsp rice vinegar
14 - 1 tsp honey or maple syrup
15 - 1 small garlic clove, minced
16 - 1/2 tsp chili flakes (optional)

# Directions:

01 - In a skillet over medium heat, add ground chicken or tofu. Cook, breaking up the meat or crumbling tofu, until cooked through (about 5 minutes).
02 - Add carrot, cabbage, mushrooms, scallions, and garlic. Stir-fry until vegetables are softened, 4–5 minutes.
03 - Season with soy sauce, sesame oil, and white pepper. Mix well and let cool slightly.
04 - Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for 5–7 seconds until just pliable.
05 - Lay the softened rice paper on a clean damp kitchen towel. Place 2 tablespoons of filling about 1.25 inches from the bottom edge, shaping it into a log. Fold the bottom edge over the filling, tuck in the sides, and roll up tightly. Repeat with remaining rice papers and filling.
06 - Preheat oven to 425°F or heat air fryer to 390°F.
07 - Lightly brush or spray each roll with vegetable oil. Arrange on a parchment-lined baking sheet or air fryer basket in a single layer.
08 - Bake or air-fry for 15–18 minutes, flipping halfway, until golden and crispy.
09 - Mix soy sauce, rice vinegar, honey, garlic, and chili flakes in a small bowl.
10 - Serve the crispy rolls hot with the dipping sauce.

# Cooking Tips:

01 -
  • The satisfying shatter sound when you bite into them is absolutely addictive
  • You can prep everything ahead and just bake when guests arrive
  • Each roll delivers that perfect balance of savory filling and light, crispy shell
02 -
  • Rice paper that gets too soggy will never crisp up properly, so work quickly and keep your water bath just warm, not hot
  • Letting the filling cool completely before rolling prevents the wrapper from becoming gummy and tearing
  • Do not skip the oil brush, it is the difference between crispy rolls and tough, chewy ones
03 -
  • If your rice paper tears, overlap two small pieces to patch the area, nobody will notice once they are golden and crispy
  • Position your oven rack in the upper third for better browning on the top side
  • Leftovers can be refreshed in a 180°C oven for five minutes to restore that just-cooked crunch

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