Rice Paper Egg Rolls (3 Ways)
These vegan egg rolls have a delicious filling of carrots, cabbage, scallion, and mushrooms wrapped in crunchy rice paper wrappers. You can prepare the filling in 10 minutes and bake the whole batch in one in 20 minutes. Or deep-fry or air-fry them for a couple of minutes.
Servings 15 rolls
Calories 73kcal
Ingredients
Egg roll filling
- 1 Tbsp Sesame oil
- 5 oz Cabbage shredded
- 1 Carrots (large)
- 1 Scallion
- ¼ tsp Ginger grated
- 2 cloves Garlic (finely chopped)
- 1 tsp Rice vinegar
- ½ tsp Cane sugar
- ¼ tsp Salt
- ⅛ tsp Black pepper
Oyster mushroom
- 1 Tbsp Vegetable oil
- 5 oz Oyster mushrooms
- 1 Tbsp Soy sauce or tamari
- ½ tsp Corn starch
- 1 Tbsp Water
Instructions
Prepare the ingredients
- Cut the end of the oyster mushroom stem and tear the cap into tiny shreds with your hands. If the stem is soft enough you can shred them as well.
- Wash, peel, and shred carrots using a grater or cut them julienne with a knife. Julienne means thin matchsticks, so cut them as thin as you can.
- Wash and cut spring onion julienne with a knife. Cut off the roots and the dry, brown part of the leaves. Cut them into 3 pieces. Finally, cut them vertically into thin matchsticks.
- Take the outer leaves of the cabbage. Shred them using a grater with large holes or cut them into shreds with a knife.
- Peel and mince garlic and ginger.
Fry mushrooms
- Take a small bowl and mix soy sauce (or tamari) and corn starch.
- Take a wok, a frying pan, or a cast-iron skillet and heat it over high heat. Add vegetable oil and shredded mushrooms and cook them for approx. 2-3 minutes.
- Add the soy sauce slurry and cook for another 2-3 minutes.
Pre-cook the veggie filling
- Take the same pan you used to fry the oyster mushroom and add sesame oil.
- Heat it over medium heat and add minced garlic and ginger. Cook them for approx. 2 minutes.
- Take the heat up and add the prepared spring onions, carrots, and cabbage. Stir well.
- Add rice vinegar, sugar, salt, and black pepper. Cook them for approx. 2-3 minutes again. 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.
Rolling rice paper egg 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 egg 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 up, but use your fingers to keep the filling tucked tightly.
- Place your finished spring roll on parchment paper with the closing seam on the bottom.
Baking, deep-frying, or air frying
- We recommend placing the finished egg rolls in the fridge to remove moisture before baking or frying. Make sure they don’t touch and cover them with plastic wrap.
- 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 15-20 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.
- Deep-fry in enough oil for a couple of minutes until crispy. If you shallow fry them in a pan, flip them after 2-3 minutes.
- Spray a bit of oil on the bottom of the air fryer. Air fry them at 380 Fahrenheit (ca. 193 °C) for approx. 10 minutes. Check at the 10-minute mark.
Video
Notes
- Use dry hands → Make sure your hands are dry before handling rice paper wrappers. Wet hands can activate them and they will stick together.
- Damp towel or submerging in water? → Which method to choose depends on whether your rice paper contains tapioca starch or not. Check the packaging and use a damp towel for high tapioca content, but submerge in water for wraps made of 100% rice flour.
- How much time do you need to soften the wrappers? → Depends on the type. According to our experience, you will need 7-8 seconds for wrappers made of 100% rice flour, and less for those with tapioca starch. We recommend submerging your rice paper for 3-4 seconds first. Place it on a smooth, clean surface and wait for 2-3 seconds. If it is still not soft, submerge it again. It is really hard to work with overly soft sheets that are soaked in water for too long.
Nutrition
Serving: 1roll | Calories: 73kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 221mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 704IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg