Crispy Rice Paper Spring Rolls

❤️ Why you’ll love it

I absolutely love the fresh, crunchy feel of these rice paper spring rolls. They are a twist on the classic Chinese spring rolls but use rice paper wrappers, which I adore for their delicate and slightly chewy texture.

The filling, made with cabbage, carrots, scallions, sprouts, and red peppers, adds a burst of color and a variety of textures that make every bite interesting. Plus, the use of hoisin tofu as a filling not only adds a savory element but also a slightly sweet flavor that I find irresistible.

The best part is that you can bake, deep-fry, or air fry these spring rolls to crispy perfection. This not only gives you options based on your preferences and the ingredients you have on hand but also makes them a healthier alternative to traditional fried spring rolls.

🧾 Key ingredients

This rice paper spring rolls recipe calls for simple, fresh ingredients that you can easily find at your local grocery store. You may even have some of them in your kitchen already.

Rice paper sheets are the star of the show in this recipe. They are the perfect vessel for all the fresh, crunchy vegetables and the flavorful tofu. They are also naturally gluten-free.

Cabbage, scallion, carrot, bell pepper, and sprouts are the heart of these spring rolls. They provide a wonderful crunch and a burst of color. I love how versatile these are. You can switch them up with whatever veggies you have on hand.

Firm tofu is shredded and stir-fried with a delicious mix of soy sauce and hoisin sauce. It adds a hearty, savory element to the spring rolls, making them not just delicious but also satisfying.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this delicious and healthy recipe, the most important piece of equipment you will need is a good quality grater. I recommend using a box grater with large holes for shredding hoisin tofu and the vegetables. It makes quick work of the firm tofu, and it shreds the carrots and cabbage to the perfect consistency for the filling.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Wash, peel, and shred the carrots using a grater or cut them into julienne-style with a knife. Remember, julienne means thin matchsticks, so cut them as thin as you can.

STEP 2
Next, wash and cut the scallion and bell pepper in julienne-style with a knife.

STEP 3
Take the outer leaves of the red cabbage. Shred them using a grater with large holes or cut them into shreds with a knife.

STEP 4
If you bought bean sprouts unwashed, make sure to wash them thoroughly.

Making rice paper spring rolls

STEP 1
Heat a frying pan or a skillet over medium heat. Add sesame oil to the pan. Then, add all the cut veggies (including scallion, carrot, bell pepper, and red cabbage). Stir and cook them for 1-2 minutes.

STEP 2
After that, add the bean sprouts and soy sauce to the pan. Stir and cook for another 1-2 minutes.

STEP 3
Your filling is ready when the veggies have softened, but they are still a bit crunchy. You don’t want them too soft and mushy.

STEP 4
Press the firm tofu to remove excess water. Then, use a grater with large holes to grate the firm tofu.

STEP 5
Heat a frying pan or a skillet over medium heat. Add sesame oil to the pan. Next, add the shredded tofu and soy sauce. Stir and cook for 1-2 minutes.

STEP 6
Add hoisin sauce to the pan. Stir and cook for another 2-3 minutes until the tofu gets dark brown.

STEP 7
Gently submerge a sheet of rice paper in water. Once it is soft, transfer it to a dry and smooth surface.

STEP 8
Place the filling in the middle around the lower third of the rice paper. Remember, if you have standard-size rice paper, you can fit 2-3 tablespoons of filling.

STEP 9
Fold the sides of the rice paper gently but tight towards the middle.

STEP 10
Then, take the bottom seam and fold it upwards gently but tight. Use your fingers to tuck the filling tight within the rice paper before rolling it up.

STEP 11
Roll the rice paper all the way up, but use your fingers to keep the filling tucked tightly.

STEP 12
Place your finished spring roll on parchment paper with the closing seam on the bottom.

STEP 13
Finally, bake, deep-fry, or air fry the spring rolls according to your preference. For baking, preheat the oven to 395 Fahrenheit and bake the rolls for 10-15 minutes. If deep-frying, fry them in enough oil for a couple of minutes until crispy. If air frying, air fry them at 380 Fahrenheit for approximately 10 minutes.

💡 Expert tip

The key to successful rice paper spring rolls is the moisture level of your filling. Ensure your vegetable and tofu filling is not too wet. If it is, the rice paper will become soggy and may tear. Also, dry your hands before handling the rice paper, as wet hands can activate the wrappers, making them sticky and challenging to work with.

🔄 Variations

If you are a fan of mushrooms, consider adding them to your spring roll filling. Oyster mushrooms, shiitake, or button mushrooms would all work well in this recipe. They will bring a unique texture and a deep, earthy flavor to the rolls.

If you are looking for a protein-packed alternative to tofu, try using tempeh or TVP. These ingredients are a great source of plant-based protein and will add a delicious nutty flavor to the rolls.

Consider incorporating leafy greens like lettuce, bok choy, spinach, or kale. These greens will bring a fresh, crisp texture and a pop of color to your rolls.

You can also try different sizes of rice paper sheets. Smaller sheets will make mini spring rolls, perfect as an appetizer. Larger sheets can be used to make bigger, more substantial rolls.

🥣 Serving ideas

Rice paper spring rolls are a versatile and delicious dish that can be enjoyed in a variety of ways. They make a great appetizer for a dinner party or a healthy snack for a family movie night.

You can also serve them as a main course for a light and refreshing lunch. They are perfect for a picnic or a day at the beach. Pack them with a variety of spring roll dipping sauces, and you have a tasty, healthy meal that everyone will love.

I love to serve them with a side of steamed jasmine rice or a fresh green salad. The combination of the crispy spring rolls and the soft, fluffy rice is irresistible. You can also add a few slices of avocado or a handful of edamame beans for an extra pop of color and flavor.

If you are a fan of Asian cuisine, you can serve these spring rolls alongside some other delicious dishes. Serve them after a delicious homemade Chinese takeout meal such as this vegan orange chicken. You can also serve them with a side of fried rice or some spicy Thai noodles for a truly satisfying meal.

❄️ Storing tips

These rice paper spring rolls are best enjoyed fresh, but you can store the leftovers for later.

To store, place them in an airtight container in the refrigerator. The filling and the tofu in the filling can be refrigerated for 3 to 5 days. However, the rice paper may gradually lose its crispiness as it absorbs moisture from the filling.

I do not recommend freezing these spring rolls. The delicate nature of the rice paper can make it become chewy and tough once it is thawed. It is best to enjoy them fresh or refrigerated.

To reheat, I recommend quickly reheating them in a lightly oiled frying pan. I do not recommend reheating them in the oven, as this can make the rice paper become too crispy.

🤔 FAQs

More rice paper rolls recipes

Try one of these delicious rice paper recipes, or choose one from below:

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Crispy Rice Paper Spring Rolls

Emese Maczko

These rice paper spring rolls have a crispy texture and a savory, delicious veggie filling with marinated shredded tofu. Plus, they’re completely vegan too!

4.4 from 21 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Baking time 10 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Servings 8 rolls

Calories 144kcal

Equipment

• Non-stick frying pan (10.5 inch / 26 cm)
• Non-stick baking sheet
• Regular parchment paper
• TofuBud (pressing tofu in 15 minutes)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 8 Rice paper sheets -> guide to all types

Spring Roll Filling

• ▢ 1 Tbsp Sesame oil
• ▢ 1 cup Cabbage shredded
• ▢ 1 Scallion
• ▢ ½ Carrot
• ▢ ½ Bell Pepper
• ▢ 2 Tbsp Sprouts
• ▢ 1 Tbsp Soy sauce or tamari

Shredded Hoisin Tofu

• ▢ 1 Tbsp Sesame oil
• ▢ 1+½ cup Firm tofu shredded
• ▢ 1 Tbsp Soy sauce or tamari
• ▢ 2 Tbsp Hoisin sauce

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Instructions

 

Prepare the ingredients

• Wash, peel, and shred carrots using a grater or cut them in julienne-style with a knife. Julienne means thin matchsticks, so cut them as thin as you can.
• Wash and cut scallion and bell pepper in julienne-style with a knife.
• Take the outer leaves of the red cabbage. Shred them using a grater with large holes or cut them into shreds with a knife.
• Wash bean sprouts if you bought them unwashed.

Pre-cook the veggie filling

• Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
• Add all cut veggies (scallion, carrot, bell pepper, and red cabbage). Stir and cook them for 1-2 minutes.
• Add bean sprouts and soy sauce. Stir and cook for another 1-2 minutes. The filling is ready when the veggies have softened, but they are still a bit crunchy. You don’t want them too soft and mushy.

Making shredded hoisin tofu

• Use a firm tofu and press it. We use our trusted TofuBud, but you can choose any DIY method or tofu press. Pet it dry with a paper towel.
• Use a grater with large holes and grate the firm tofu. (We used ⅓ of a tofu block to make 8 spring rolls.)
• Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
• Add shredded tofu and soy sauce. Stir and cook for 1-2 minutes.
• Add hoisin sauce. Stir and cook for another 2-3 minutes until the tofu gets dark brown.

Rolling rice paper rolls

• Gently submerge the rice paper. (See NOTES on how to know the duration.)
• Once submerged, transfer it to a dry and smooth surface.
• I place the filling in the middle around the lower third of the rice paper. If you have standard-size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 Tbsp of filling, which would make an approx. 10 cm (4-inch) long spring roll.
• First fold the sides gently but tight towards the middle.
• Take the bottom seam and fold it upwards gently, but tight.
• Use your fingers to tuck the filling tight within the rice paper before rolling it up.
• Roll it all the way up, but use your fingers to keep the filling tucked tightly.
• Place your finished spring roll on a parchment paper with the closing seam on the bottom.

Baking, deep-frying, or air frying

• Preheat the oven to 395 Fahrenheit (ca. 202 °C). Place the rolls on a baking sheet with parchment paper or a non-stick baking mat. Spray it with a bit of oil. Don’t brush them, as you might end up adding too much. Bake them for 10-15 minutes. The rice paper will not change color, so don’t wait for them to be golden brown. I usually flip them after 10 minutes to ensure they are crispy all around.
• We recommend placing the finished spring rolls in the fridge to eliminate any moisture. Make sure they don’t touch, and cover them with a saran wrap. Deep fry in enough oil for a couple of minutes until crispy.
• Spray a bit of oil on the bottom of the air fryer. Air fry them at 380 Fahrenheit for approx 10 minutes. Check at the 10-minute mark.

Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

Notes

• Use dry hands → Make sure to dry your hands before handling rice paper wrappers to avoid them sticking together. Wet hands can activate the rice papers.
• Damp towel or submerging in water? → The method of softening rice paper depends on its tapioca starch content. Check packaging for ratio of tapioca and rice flour, use a damp towel for high tapioca content and submerge in water for high rice flour content.
• How long to submerge rice papers wrappers? → Submerging time varies by type. Typically, you will need 7-8 seconds for wrappers made of 100% rice flour, less for those with tapioca starch. Test by submerging your rice paper for 3-4 seconds. Place it on the smooth, clean surface and wait for 2-3 seconds. If it is still not soft, submerge it again.

Video

[adthrive-in-post-video-player video-id=”p9G7zQr4″ upload-date=”2021-05-20T13:07:33.000Z” name=”Crispy Rice Paper Spring Rolls (Vegan / Gluten-free)” description=”Let’s make delicious and crispy spring rolls with rice paper! I am talking about these cute rice paper rolls that have a colorful, pre-cooked veggie filling (with carrots, purple cabbage, spring onion, bean sprouts in this recipe) and baked in the oven until crispy. If you add the shredded hoisin tofu as well, you have some truly yummy vegan spring rolls in your hands.” player-type=”collapse” override-embed=”true”]

Nutrition

Nutrition Facts

Crispy Rice Paper Spring Rolls

Amount Per Serving (1 roll)

Calories 144 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 431mg19%

Potassium 77mg2%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 2g2%

Protein 7g14%

Vitamin A 897IU18%

Vitamin C 13mg16%

Calcium 76mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.