crispy rice paper spring rolls

TOTAL TIME: 30 minutes

SERVES: 12 rolls

crispy rice paper spring rolls

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For the filling

• 100g mushrooms

• 1/2 head green cabbage

• 1 red bell pepper

• 1 large carrot

• 1 block xtra firm tofu

• 1 tbsp avocado oil

• 3 cloves garlic

• 1 inch knob ginger, minced

• 1/2 bunch green onions

• 2 tbsp soy sauce

• 2 tbsp rice wine vinegar

• 2 tsp white sugar

• 1 - 2 tbsp sambal/sriracha

• 1/2 tbsp sesame oil

• 1/4 tsp msg (optional)

For the rolls

• 24 rice papers

• 1/4 cup oil for frying, divided

For the sauce

• 3 tbsp soy

• 2 tbsp rice wine vinegar

• 1/2 tbsp sesame oil

• 1 tbsp chili crisp (optional)

  
  Can sub in 1lb ground meat for tofu - brown the meat first, remove from pan, then add back in when you would add the tofu.

1. Prep your filling (can prep in advance - except tofu)
   Finely chop mushrooms, thinly slice cabbage, dice red pepper and shred carrot. Keep separate and set aside. Grate tofu.

2. Cook your filling (can prep in advance)
   In a large frying pan, heat 1 tbsp oil over medium heat. Add mushrooms with a pinch of salt and cook for 2-3 minutes until they begin to brown. Add 3 cloves minced garlic, 1 tbsp minced ginger and sliced green onions, cooking for 1 minute. Add cabbage with another small pinch of salt and cook down for about 5 minutes. Then add the rest of your veggies, cook for 3 minutes, then add shredded tofu and mix. Add 2 tbsp soy sauce, 2 tbsp rice wine vinegar, 2 tsp white sugar, 1 - 2 tbsp sambal or sriracha, 1/2 tbsp sesame oil and 1/4 tsp msg. Cook until most liquid has evaporated. Let cool enough to handle.

3. Roll
   1 at a time, dip rice paper sheets into water briefly and place on a flat surface. Scoop a scant cup of filling into the center of 1 and roll like a flattened burrito. Place the roll on a second piece of rice paper with the folded side down, and roll again so both sides have lots of layers of rice paper. Repeat until your filling is used up.

4. Cook
   Heat 1 tbsp olive oil over medium heat in a nonstick pan and in batches of 3-5 (depending on how big your pan is) cook your rolls until golden on all sides (about 3-5 minutes per side), adding more oil to the pan as needed. If they’re starting to blacken, you need more oil. Let cool on a wire rack to keep them crispy.

5. Make your sauce (can prep in advance)
   To a small bowl add 3 tbsp soy sauce, 2 tbsp rice wine vinegar, 1/2 tbsp sesame oil and 1 tbsp chili crisp. Adjust to your liking and serve with rolls right away.

These are great reheated in the air fryer, however I have tested the first cook in the air fryer and the oven, and they get way too hard, so recommend a pan fry first.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!