Crispy Rice Paper Spring Rolls Recipes

CRISPY RICE PAPER SPRING ROLLS

Steps:

• 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 the purple 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.
• Take a frying pan or a skillet and heat it over medium heat. Add sesame oil.
• Add all cut veggies (spring onion, carrot, bell pepper and purple 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.
• Use a firm tofu and press it. We use our trusted TofuBud for it, 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.
• 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 a 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 all the way 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.
• Pre-heat the oven to 395 Fahrenheit (200 degrees Celsius). 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 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.
• We recommend placing the finished spring rolls in the fridge to get rid of 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 for 380 Fahrenheit for approx 10 minutes. Definitely check at the 10 minute mark.