Description
These Crispy Rice Paper Rolls are the ultimate vegetarian snack — light, crunchy, and packed with flavorful veggies and tofu. Perfect as an appetizer, lunch, or party treat, they’re easy to make and endlessly customizable. Pan-fried or air-fried to golden perfection, they deliver the best of both worlds: crispy outside and tender inside.
Ingredients
Scale
- 1 tablespoon sesame oil (or olive oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup mushrooms, finely chopped (shiitake or button)
- ½ block firm tofu, crumbled
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- ½ teaspoon black pepper
- 1 teaspoon chili flakes (optional)
- 10–12 rice paper sheets
- 1–2 tablespoons neutral oil for frying
- Sesame seeds and chopped green onions for garnish
- Dipping Sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp honey or maple syrup, 1 minced garlic clove
Instructions
- Make the Filling: Heat sesame oil in a skillet over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic and ginger, stirring for 30 seconds until fragrant.
- Add the Veggies: Mix in shredded carrots, cabbage, and mushrooms. Cook 5–7 minutes until softened.
- Season and Add Tofu: Add crumbled tofu, soy sauce, hoisin, black pepper, and chili flakes. Stir well. Remove from heat and cool slightly.
- Soften Rice Paper: Dip one sheet in warm water for 5–8 seconds until pliable. Place on a damp surface.
- Wrap the Rolls: Add 2–3 tablespoons of filling to the center. Fold the bottom, then sides, and roll tightly. Repeat until all filling is used. (Optional: Double wrap for extra crispiness.)
- Cook the Rolls:
- Pan-Fry: Heat oil in a non-stick pan. Cook rolls 2–3 minutes per side until golden and crispy.
- Air-Fry: Brush lightly with oil and cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Serve: Garnish with sesame seeds and green onions. Serve hot with dipping sauce.
Notes
Don’t over-soak the rice paper or it will tear easily. Let the filling cool before wrapping to prevent sogginess. For extra crunch, double wrap or lightly brush oil on the surface before frying. These rolls pair beautifully with sweet chili sauce or spicy mayo for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried or Air-Fried
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 3g
- Sodium: 410mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg