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    Home > Vegan Appetizers

    Crispy Rice Paper Spring Rolls

    By Emese Maczko on 01/30/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    These rice paper spring rolls are the best Chinese spring rolls using rice paper instead of classic spring roll wrappers. These crispy, savory rolls have a colorful, pre-cooked veggie filling (with julienne carrots, red cabbage, scallion, and bean sprouts) as well as marinated shredded tofu.

    Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.

    Are you looking for more rice paper roll recipes? We have lots of fun dishes you can choose from, like rice paper dumplings, rice paper egg rolls, rice paper samosa rolls, or fresh Vietnamese spring rolls. How about other recipes than rolls? We have a good deal of delicious rice paper recipes.

    Jump to:
    • What to expect from this recipe?
    • Ingredients
    • Instructions
    • Cooking Tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More rice paper rolls recipes
    • Crispy Rice Paper Spring Rolls

    What to expect from this recipe?

    Our rice paper spring rolls recipe is closer to the classic Chinese spring rolls than to Vietnamese spring rolls. There is a huge difference between these two:

    • The Chinese version has a pre-cooked filling, while the Vietnamese version contains raw, fresh ingredients.
    • The Chinese dish is deep-fried, pan-fried, or baked, while the Vietnamese dish is served uncooked as a cold appetizer.
    • The Chinese rolls are wrapped in yellow spring roll wrappers, while the Vietnamese rolls are wrapped in opaque rice paper wrappers.

    If you try our spring roll recipe with rice paper wrappers, you can expect a crunchy filling of cabbage, carrot, scallion, sprouts, and red pepper.

    The addition of caramelized shredded tofu in a sweet Hoisin sauce will add a savory and slightly sweet taste, reminiscent of vegan shredded duck.

    The rice paper wrappers will provide a delicate and slightly chewy texture, complementing the flavorful filling perfectly. Overall, this dish is a great option for an appetizer or snack.

    Lots of spring rolls placed on top of each other like a pyramid.The top one is cut in half so you can see inside the purple cabbage bits and some carrot and bell pepper pieces.

    Ingredients

    The following list of ingredients will provide you with everything you need to make a batch of delicious rice paper spring rolls.

    • Rice paper wrappers → We have a complete guide on rice paper wrappers with everything you want to know about how to choose it, how to prepare it, and how to roll it.
    • Sesame oil
    • Red cabbage → You can use other types like white, green, or even savoy cabbage. We choose the red one purely for its lovely color.
    • Scallion
    • Carrot
    • Red bell pepper → You can use other colors like yellow or green, but we thought red looks the best.
    • Sprouts → Any type of sprouts works here, we do love radish and bean sprouts.
    • Soy sauce → choose tamari to make it gluten-free
    • Tofu → The best tofu to shred is firm tofu.
    • Hoisin sauce

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

    Instructions

    Preparing 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 spring onion and bell pepper in julienne-style with a knife.
    • Take the outer leaves of 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-cooking the veggie filling

    1. Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
    2. Add all cut veggies (scallion, carrot, bell pepper, and red cabbage). Stir and cook them for 1-2 minutes.
    3. Add bean sprouts and soy sauce (or tamari). Stir and cook for another 1-2 minutes.
    4. 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. You can check the texture in the below picture.
    A white frying pan with shredded veggies like carrots, red cabbage, bell pepper, and bean sprouts.

    Pressing tofu

    Use firm tofu and press it. We used our trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps, read our guide to pressing tofu, including an honest review of TofuBud.

    Making marinated shredded tofu

    1. Use a grater with large holes and grate the firm tofu. We used ⅓ of a 12-oz tofu block to make 16 spring rolls.
    2. Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
    3. Add shredded tofu and soy sauce (or tamari). Stir and cook for 1-2 minutes.
    4. Add Hoisin sauce. Stir and cook for another 2-3 minutes until the tofu gets dark brown. See the below photo for texture reference.
    A black frying pan from above with brown shredded tofu.

    How to roll rice paper spring rolls?

    It is easier than it looks. We will walk you through it step by step. For detailed info, read our guide to rice paper wrappers that answers all the questions you may have. For a shorter version, read our Cooking Tips section below.

    1. Let the filling you want to use cool. We don’t recommend starting rolling while any of the ingredients are hot or too warm.
    2. Pour water in a large shallow bowl. You should use a large enough bowl so you can submerge the rice paper in one go.
    3. Soft rice paper can be sticky, so prepare a non-stick parchment paper to place the rolls on it.
    4. Gently submerge the rice paper in lukewarm water. (See our Cooking Tips section on how to know the correct duration.)
    A hand submerges a rice paper in shallow water. The fillings are in small bowls next to a yellow board.
    1. Once the rice paper is soft, transfer it to a dry and smooth surface. (I wipe my surface more or less dry after each roll.)
    A hand places the softened rice paper on the yellow board. The fillings are in small bowls next to it.
    1. Place the filling around the lower third of the rice paper. If you have a standard size rice paper (approx. 20-22 cm /8-9 inches), you can fit 2-3 tablespoons of filling, which would make an approx. 10 cm (4-inch) long spring roll.
    A short line of shredded veggies are placed on the lower third of the rice paper. The fillings are in small bowls next to it.
    1. First fold the sides gently but tight towards the middle.
    A hand is folding the left side of the rice paper over half of the filling. The fillings are in small bowls next to it.
    1. Take the bottom seam and fold it upwards gently, but tight.
    2. Use your fingers to tuck the filling tight within the rice paper before rolling it all the way up.
    A hand is folding the right side of the rice paper over half of the filling and starts to roll it up. The fillings are in small bowls next to it.
    1. Roll it all the way up, but use your fingers to keep the filling tucked tightly.
    A hand is holding a rolled rice paper . A hand is folding the left side of the rice paper over half of the filling. The fillings are in small bowls next to it.
    1. Place your finished spring roll on a parchment paper with the closing seam on the bottom.
    8 rice paper spring rolls on a silver baking tray with parchment paper.

    Baking the rolls

    1. Preheat the oven to 395 Fahrenheit (ca. 202 °C).
    2. Place the rolls on a baking sheet with parchment paper or a non-stick baking mat.
    3. Spray it with a bit of oil. Don’t brush them, as you might end up adding too much.
    4. Bake them for 10-15 minutes. The rice paper will not change color really, so don’t wait for them to be golden brown. I usually flip them after 10 minutes to make sure that they are crispy all around.

    Cooking Tips

    Learn all about rice paper wrappers in our guide. Discover how they are made, their differences, and why the rolling method varies based on the type. To make rice paper spring rolls successfully, these are the 3 most important tips from the guide:

    • 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.
    A couple of spring rolls are arranged on a white plate sprinkled with sesame seeds and chopped parsely. They are transparent so you can see red, orange and purple veggie pieces.

    Variations

    • Change the filling: You can change the ingredients of the filling based on what you like. We recommend vegetables you can shred or on the softer side like oyster mushrooms, shiitake, or button mushrooms, lettuce leaves, bok choy, spinach, kale and so on. Instead of tofu, you can add tempeh, or TVP as vegan ground beef. Vietnamese spring rolls do have rice noodles or vermicelli noodles, but they do not really fit with precooked veggies that much.
    • Change the cooking method: You can bake, deep-fry, pan-fry and air-fry these rice paper spring rolls. Each method has advantages and disadvantages. Baking results in the least crispy of all, but you can make a large batch. Deep-frying and pan-frying will result in a heavier, oil-infused rolls and work better for smaller batch. Air fryer might not be an appliance you have. Even if you do, not a lot of rolls can fit inside its basket.
    • Change the wrap: While this is specifically a rice paper spring roll recipe, there are actually 10 different things you can use as spring roll wrappers.

    Serving ideas

    Classic dipping sauces are soy sauce, sweet chili sauce or peanut sauce, but we have collected 15+ spring roll dipping sauces you can try.

    A couple of spring rolls are arranged on a white plate from above sprinkled with sesame seeds and chopped parsely. They are transparent so you can see red, orange and purple veggie pieces. A small white bowl with a dark brown dipping sauce is next to them.

    Equipment

    • Rice paper water bowl – While we use a simple, large, shallow bowl to soften the wrappers, these water bowls have many advantages. They are compact and take up less space than a bowl. It is easy to work with to submerge the rice paper.
    • Rice paper tray – While it may not be too elegant, but does its job perfectly. Meaning the rice paper doesn’t stick to it, and any excess liquid can leave the tray through the holes. I use a plastic cutting board and have to wipe it dry between every new roll.

    Storing tips

    • Fridge: You can store fresh spring rolls in a refrigerator on a plate covered in plastic wrap. We recommend placing them loosely, as unfried and unbaked rolls will stick together. Separating them may create holes. Baked and fried rice paper spring rolls can be stored in an airtight container. They will lose their crispiness as time goes by.
    • Reheat: We recommend quickly reheating them in a lightly oiled frying pan. You may even get back some of the crispiness that is lost due to storage.
    • Freezer: We recommend avoiding freezing if you plan to have them crispy, as the texture may change to be soggy and not appealing. The filling will release moisture that will soften the wrappers.
    Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce. A hand is holding half a spring roll.

    FAQs

    How to make crispy rice paper spring rolls?

    Use minimal oil and sauce in this recipe to prevent filling from becoming too wet and ruining crispiness. Keep rice paper rolls dry and tightly rolled for best results. Dry with paper towel or refrigerate before cooking for extra crispiness.

    Can you deep-fry rice paper spring rolls?

    Yes. First, place the finished rolls in the fridge to get rid of any moisture. Make sure they don’t touch each other and cover them with a plastic wrap. Heat up a pan with enough oil to cover them and deep-fry them for a couple of minutes. They will get a bit blistered and bubbly.

    Can you use an air fryer?

    Spray a bit of oil on the bottom of the air fryer. Air fry rice paper spring rolls at 380 Fahrenheit (ca. 193 °C) for approx. 10 minutes.

    More rice paper rolls recipes

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

    • Rice Paper Dumplings (Chinese Potstickers)
    • Rice Paper Egg Rolls (3 Ways)
    • Vietnamese Spring Rolls (Vegan)
    • Rice Paper Samosa Rolls

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    Lots of spring rolls placed on top of each other like a pyramid. The top one is cut in half so you can see inside the purple cabbage bits and some carrot and bell pepper pieces.

    Crispy Rice Paper Spring Rolls

    Emese Maczko
    These rice paper spring rolls are the best Chinese spring rolls using rice paper instead of classic spring roll wrappers. These crispy, savory rolls have a colorful, pre-cooked veggie filling (with julienne carrots, purple cabbage, scallion, and bean sprouts) as well as marinated shredded tofu.
    4.3 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Baking time 10 mins
    Total Time 40 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
     
     

    • 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

    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.
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    1. Chris

      June 12, 2021 at 8:00 pm

      5 stars
      I was a little intimidated by making this but it wasn’t hard at all and came out delicious. I make everything oil free. Thanks.

      Reply
      • My Pure Plants

        June 12, 2021 at 9:22 pm

        Hi Chris, we are so glad it was a success. Thanks for trying our recipe.

        Reply

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    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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