Crispy Vegetable & Vermicelli Rice Paper Rolls
So delicious you’ll want to make them every day! Golden, crispy, and packed with flavor, these homemade rice paper rolls are the perfect light dinner, appetizer, or snack.
Ingredients
1 carrot, julienned
1 onion, finely chopped
1 shallot, finely chopped
100 g rice vermicelli, cooked according to package instructions
10–12 rice paper sheets
1 cup shredded cabbage
2 green onions, thinly sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
½ tsp black pepper
½ tsp salt
Vegetable oil, for frying
Instructions
Heat a small amount of oil in a skillet over medium heat. Sauté the onion, shallot, and garlic until fragrant and softened.
Add the carrot and cabbage, then cook for 3–4 minutes until slightly tender.
Stir in the cooked rice vermicelli, green onions, soy sauce, sesame oil, salt, and pepper. Mix well and remove from heat. Allow the filling to cool slightly.
Fill a shallow dish with warm water. Dip each rice paper sheet for a few seconds until softened.
Place a portion of the filling in the center of the rice paper. Fold in the sides and roll tightly to seal.
Heat vegetable oil in a frying pan over medium heat.
Fry the rolls in batches for 3–4 minutes per side, or until beautifully golden and crispy.
Transfer to a paper towel-lined plate to remove excess oil.
Serving Suggestions
Serve hot with sweet chili sauce, soy dipping sauce, or a spicy garlic dip for an irresistible meal.
Crispy on the outside, savory and tender on the inside—these rice paper rolls are an easy, budget-friendly recipe that everyone will love!
