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Crispy Asian Rice Paper Eggrolls (Pro Trick Method)

Asian Starters, Crispy Eggrolls, Quick Snacks, Leftover Makeovers

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Crispy Asian Rice Paper Eggrolls (Pro Trick Method)

Asian Starters, Crispy Eggrolls, Quick Snacks, Leftover Makeovers

PREP time 20 min
Cook Time 10 min
TOTAL time 30 min
Yield Approx. 10 Eggrolls
Difficulty Easy

Ingredients

  • Rice Paper Setup: 10 rice paper sheets (preferably square), 3–4 disposable wet kitchen cloths/towels, bowl of warm water.

  • Filling (Flexible - great for leftovers): Thinly sliced julienned vegetables (carrots, zucchini, cabbage, onion, green onion),cooked chicken/turkey/beef or tofu (optional), 100g rice noodles or bean threads, minced fresh ginger, fresh cilantro.

  • Filling Seasoning: 1–2 tbsp soy sauce, salt and pepper, a little sesame oil, chili oil or hot oil, seasoning to taste.

  • Asian Spicy Dipping Sauce: Soy sauce, sesame oil, chili oil, sweet-sour sauce, toasted sesame seeds, chopped green onion, minced ginger.

Method

  1. 01

    Professional Rice Paper Trick: Moisten cloths with warm water, wring slightly. Layer sheet - cloth - sheet - cloth on a board and let soften for a few minutes.
  2. 02

    Prepare Filling: Soak noodles in hot water for 2 minutes, drain, cut slightly. Mix with julienned veggies, seasonings, and let rest for 5 minutes.
  3. 03

    Roll Eggrolls: Place a small amount of filling and cilantro on each softened rice paper, fold sides inward, and roll tightly into a slender eggroll.
  4. 04

    Fry: Heat oil to high temperature and fry the eggrolls briefly until insanely crispy. Drain on paper towels.
  5. 05

    Serve: Mix dipping sauce ingredients and serve immediately with hot crispy eggrolls.

Step by step

Clear process images displayed in the same order as the method.

Present the golden, ultra-crispy Asian eggrolls wrapped in rice paper and served with a tangy-spicy dipping sauce, looking like a million bucks with zero effort. 1
Showcase the Crispy Eggrolls:

Present the golden, ultra-crispy Asian eggrolls wrapped in rice paper and served with a tangy-spicy dipping sauce, looking like a million bucks with zero effort.

Moisten cleaning cloths with warm water and wring lightly. Layer them on a cutting board alternating with rice paper sheets (sheet - cloth - sheet - cloth) and let them soften gently. 2
The Professional Rice Paper Trick:

Moisten cleaning cloths with warm water and wring lightly. Layer them on a cutting board alternating with rice paper sheets (sheet - cloth - sheet - cloth) and let them soften gently.

Soak rice noodles or bean threads in hot water for 2 minutes, drain, and cut slightly. Toss with julienned vegetables (carrots, zucchini, cabbage, onion, green onion), optional cooked chicken/tofu, ginger, cilantro, and seasonings. 3
Prepare the Filling:

Soak rice noodles or bean threads in hot water for 2 minutes, drain, and cut slightly. Toss with julienned vegetables (carrots, zucchini, cabbage, onion, green onion), optional cooked chicken/tofu, ginger, cilantro, and seasonings.

Take a softened rice paper sheet, place a small amount of filling in the center with fresh cilantro, fold the sides inward, and roll tightly into a slender eggroll. 4
Roll the Eggrolls:

Take a softened rice paper sheet, place a small amount of filling in the center with fresh cilantro, fold the sides inward, and roll tightly into a slender eggroll.

Heat oil to high temperature and fry the semi-dry rice paper eggrolls quickly until they become insanely crispy and golden. 5
Fry to Extreme Crunchiness:

Heat oil to high temperature and fry the semi-dry rice paper eggrolls quickly until they become insanely crispy and golden.

Transfer to paper towels to drain excess oil, and serve immediately with the spicy Asian dipping sauce. 6
Drain and Serve:

Transfer to paper towels to drain excess oil, and serve immediately with the spicy Asian dipping sauce.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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