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Crispy Rice Paper Spring Rolls

Crispy Rice Paper Spring Rolls

These crispy rice paper spring rolls are filled with fresh vegetables and tofu, perfect for a light meal or appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 spring rolls
Course: Appetizer, Snack
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Spring Rolls
  • 8 sheets rice paper wrappers
  • 100 g rice vermicelli noodles
  • 100 g shredded carrots
  • 100 g shredded cabbage
  • 1 medium cucumber, julienned
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh basil leaves
  • 200 g firm tofu, cut into thin strips
For the Dipping Sauce
  • 1 tablespoon sesame oil
  • 500 ml vegetable oil for frying
  • 3 tablespoons hoisin sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 2 teaspoons sugar
  • 3 tablespoons warm water
  • 1 clove garlic, minced

Equipment

  • Frying Pan
  • Serving Platter

Method
 

  1. Soak the rice vermicelli noodles in hot water for about 5 minutes until soft, then drain and set aside.
  2. Prepare the rice paper wrappers by soaking them in warm water for a few seconds until pliable.
  3. On each wrapper, layer the noodles, carrots, cabbage, cucumber, mint, cilantro, basil, and tofu.
  4. Roll the wrapper tightly around the filling, folding in the sides as you go.
  5. Heat the vegetable oil in a frying pan over medium heat. Fry the spring rolls until golden brown and crispy.
  6. Mix hoisin sauce, peanut butter, lime juice, sugar, warm water, and garlic to create the dipping sauce.
  7. Serve the spring rolls hot with the dipping sauce on the side.

Notes

For extra crunch, ensure the oil is hot before frying the spring rolls.