Crispy Rice Paper Spring Rolls (Printable)

Golden, ultra-crispy rolls with savory vegetable and protein filling. Perfect gluten-free appetizer or snack ready in 40 minutes.

# What You'll Need:

→ Filling

01 - 7 oz ground chicken or firm tofu, crumbled
02 - 1 medium carrot, julienned
03 - 1 cup green cabbage, finely shredded
04 - 1/2 cup shiitake mushrooms, finely diced
05 - 2 scallions, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon soy sauce or tamari
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon ground white pepper

→ Assembly

10 - 12 sheets rice paper, 8-9 inch diameter
11 - 1 tablespoon vegetable oil, for brushing

→ Dipping Sauce

12 - 3 tablespoons soy sauce or tamari
13 - 1 tablespoon unseasoned rice vinegar
14 - 1 teaspoon honey or pure maple syrup
15 - 1 small garlic clove, minced
16 - 1/2 teaspoon red pepper flakes, optional

# Directions:

01 - Heat a large skillet over medium heat. Add ground chicken or crumbled tofu, breaking apart with a wooden spoon. Cook until fully cooked through, approximately 5 minutes.
02 - Add julienned carrot, shredded cabbage, diced mushrooms, chopped scallions, and minced garlic to the skillet. Stir-fry until vegetables soften but retain some crunch, 4 to 5 minutes.
03 - Pour in soy sauce, sesame oil, and white pepper. Toss everything together until well combined. Remove from heat and allow filling to cool for 10 minutes.
04 - Fill a large shallow baking dish with warm water. Submerge one rice paper sheet for 5 to 7 seconds until pliable but not mushy. Transfer to a clean, damp kitchen towel.
05 - Place approximately 2 tablespoons of cooled filling in a log shape, 1 inch from the bottom edge. Fold bottom over filling, fold in sides tightly, then roll forward to seal. Repeat with remaining sheets.
06 - Preheat oven to 425°F or air fryer to 390°F. Line a baking sheet with parchment paper if oven-roasting.
07 - Lightly brush or spray each assembled roll with vegetable oil for even crisping and golden color.
08 - Arrange rolls in a single layer without overcrowding. Bake or air-fry for 15 to 18 minutes, flipping halfway through cooking, until deeply golden and crispy all over.
09 - Whisk together soy sauce, rice vinegar, honey, minced garlic, and red pepper flakes in a small bowl until honey dissolves completely.
10 - Transfer hot spring rolls to a serving platter alongside the dipping sauce. For a traditional presentation, wrap with butter lettuce and fresh mint leaves.

# Expert Advice:

01 -
  • The crunch-to-filling ratio is absolutely perfect
  • They bake up golden without standing over hot oil
  • You can prep the filling ahead and roll when ready
02 -
  • Over-soaking the rice paper is the number one mistake people make
  • Letting the filling cool completely prevents the wrappers from tearing
  • Do not overcrowd the baking sheet or they will steam instead of crisp
03 -
  • Work quickly once the rice paper is softened
  • Keep a damp towel over unused rice paper to prevent drying
  • The dipping sauce tastes better after resting for 30 minutes

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