Crispy Rice Paper Spring Rolls (Printable)

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

# What You’ll Need:

→ Filling

01 - 7 oz ground chicken or firm tofu crumbled
02 - 1 medium carrot cut into thin matchsticks
03 - 1 cup cabbage finely shredded
04 - ½ cup shiitake mushrooms finely diced
05 - 2 scallions finely chopped
06 - 2 garlic cloves minced
07 - 1 tablespoon soy sauce or tamari for gluten-free
08 - 1 teaspoon toasted sesame oil
09 - ½ teaspoon ground white pepper

→ Assembly

10 - 12 rice paper sheets 8.5 inch diameter
11 - 1 tablespoon vegetable oil for brushing

→ Dipping Sauce

12 - 3 tablespoons soy sauce or tamari
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon honey or pure maple syrup
15 - 1 small garlic clove minced
16 - ½ teaspoon red pepper flakes optional

# How-to Steps:

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 are softened, 4 to 5 minutes.
03 - Pour in soy sauce, sesame oil, and white pepper. Toss thoroughly to combine. Remove from heat and allow filling to cool for 10 minutes.
04 - Fill a large shallow dish with warm water. Submerge one rice paper sheet for 5 to 7 seconds until pliable. Do not over-soak or it will become too fragile.
05 - Place softened rice paper on a damp kitchen towel. Position 2 tablespoons of filling 1 inch from bottom edge. Fold bottom over filling, fold in sides, then roll tightly into a cylinder. Repeat with remaining ingredients.
06 - Preheat oven to 425°F or air fryer to 390°F. Line a baking sheet with parchment paper or prepare air fryer basket.
07 - Lightly brush or spray each spring roll with vegetable oil on all sides. Arrange in a single layer without crowding.
08 - Bake or air-fry for 15 to 18 minutes, turning halfway through cooking, until deep golden brown and crispy throughout.
09 - Whisk together soy sauce, rice vinegar, honey, minced garlic, and chili flakes in a small bowl until honey dissolves completely.
10 - Transfer hot spring rolls to a serving platter. Accompany with dipping sauce and additional fresh herbs if desired.

# Expert Advice:

01 -
  • The crunch-to-softness ratio is absolutely perfect
  • You get restaurant-style results with zero deep frying mess
  • The filling is endlessly customizable to what you have on hand
02 -
  • Rice paper continues to soften as it sits, so work quickly and dont prep all wrappers before filling
  • The oil coating is non-negotiable for crispness, even a light spray makes a huge difference
  • Letting the filling cool before rolling prevents steam from making the wrappers gummy
03 -
  • Double the dipping sauce and keep it in the refrigerator for up to two weeks
  • If rolls feel fragile before baking, chill them for 15 minutes to firm up
  • Add chopped water chestnuts for an incredible crunch that surprises everyone

Go back