Irresistible Vietnamese-Style Fried Rice Paper Rolls
Addictive and crunchy, these fried rice paper rolls are impossible to stop at just one! The fresh Vietnamese dipping sauce and crisp salad leaves keep them light and fresh, making them feel far from heavy fried snacks. Next up: fresh Vietnamese spring rolls!
Tip: Find rice paper sheets, Chinese mushrooms, bamboo shoots, and other Asian sauces at Selgros.
π Prep Time: 30 minutes (+ soaking)
π³ Cook Time: 10 minutes
π½οΈ Yield: 20-25 rolls
π₯ Ingredients
For frying:
- 20-25 rice paper sheets (16 cm diameter)
- Oil for frying
Filling:
- 200 g ground pork
- 100 g peeled shrimp
- 50 g crab meat (or 3 sticks surimi)
- 50 g rice noodles
- 1 small egg
- 1 large carrot
- 1/4 onion
- 1 small garlic clove
- 5 dried black mushrooms
- 1 tbsp lemon juice
- 1 tsp fish sauce
- 1/4 tsp ground black pepper
- Pinch of salt
π©βπ³ Instructions
- Rehydrate and prep: Soak dried black mushrooms and rice noodles separately in hot water for 10 minutes.
- Prepare filling: Finely chop shrimp and crab/surimi. Combine with ground pork, grated carrot, finely chopped onion, crushed garlic, rehydrated mushrooms (chopped), and chopped noodles. Mix well until homogeneous.
- Season filling: Add salt, pepper, lemon juice, fish sauce, and beaten egg. Mix until the mixture becomes sticky and well combined.
- Prepare rolls: Fill a deep soup plate with room temperature water. Quickly dip a rice paper sheet in water twice, removing it each time, then lay it flat to soften for 30 seconds to 1 minute until pliable but not overly sticky. Work with 3-4 sheets at a time.
- Assemble rolls: Place 1 heaping teaspoon of filling on each sheet near one edge. Fold sides over the filling, then roll tightly until sealed.
- Frying: Heat plenty of oil in a deep pan until hot. Test by dipping one roll β it should sizzle immediately. Fry rolls in batches without overcrowding, turning occasionally, until lightly golden and crispy (medium heat). Avoid high heat to prevent tearing.
- Drain and serve: Remove rolls onto paper towels to drain excess oil. Serve warm or cold with fresh salad leaves and Vietnamese dipping sauce.
π‘ Tips
- Donβt soak rice paper too long; they get too sticky and hard to handle.
- Fry at medium heat for even cooking and crispy texture.
- Keep rolls separated before frying to avoid sticking.
- Use fresh herbs and dipping sauce to balance the fried texture.
π Perfect For
- Party appetizers or finger food
- Light snacks or meals
- Vietnamese-themed dinners
π Final Thoughts
These fried rice paper rolls combine crunchy, savory filling with delicate, crispy wrappers β enhanced by fresh herbs and tangy sauces. Once you start, you wonβt want to stop!