Spring rolls with rice paper
The first time I used rice paper for spring rolls, I was amazed at how easy they were to work with and how quickly you could prepare a satisfying snack. I started with the vegetables I had on hand – a jar of Thai salad, some mushrooms, and a carrot. The rice papers quickly become pliable, and the filling comes together without any hassle. The result is a combination of sweet and spicy that really hits the spot.
Quick Info
Total time: about 45 minutes
Preparation time: 25 minutes
Cooking time: 20 minutes
Servings: 9 rolls
Difficulty: easy
Recipe type: warm or cold snack, suitable for casual meals
Ingredients
9 rice papers, 22 cm diameter
1 jar of Thai salad (contains mung bean sprouts, Mu-Err mushrooms, red and green bell peppers, carrots)
1 grated carrot
5 finely chopped champignon mushrooms
1 green onion, sliced
1 pinch of salt
pepper, to taste
2 tablespoons pistachio oil (or sesame oil, if you have it)
2 tablespoons soy sauce
a few drops of Piri-Piri sauce
2 tablespoons sweet and sour sauce (like the one from Lidl)
for frying: palm oil
for serving: lettuce leaves, cherry tomatoes, slightly spicy sweet and sour sauce
Preparation method
1. Drain the vegetables from the jar of Thai salad in a colander and set aside.
2. Heat a wok or deep frying pan with 2 tablespoons of pistachio oil (or sesame).
3. Add the chopped champignon mushrooms, grated carrot, and sliced green onion. Sauté over high heat for a few minutes until the vegetables start to brown and the liquid released by the mushrooms evaporates.
4. Add the drained vegetables from the jar to the mixture in the pan. Stir well and continue frying for another 5-10 minutes to blend all the flavors and remove any remaining liquid.
5. Season with salt, pepper, soy sauce, a few drops of Piri-Piri sauce, and sweet and sour sauce. Mix, then taste and adjust the seasonings to your liking.
6. Remove from heat and let the filling cool slightly before assembling.
7. Prepare a large bowl with warm water on your work surface.
8. Take each rice paper and dip it in warm water for about 30 seconds. When it feels soft and flexible, remove it and place it on a clean, damp towel.
9. Place a full tablespoon of filling at the bottom of the rice paper. Roll tightly, tucking in the side edges, then continue rolling to the end. Repeat with the remaining papers and filling.
10. Grease the plate where you will place them with a little sesame oil to prevent the rolls from sticking to each other or the surface.
11. For the fried version, heat palm oil in a pan and fry the rolls. Leave space between them, as they may stick together during frying. Fry on all sides until golden.
12. Remove them to a platter, possibly on absorbent paper.
Why I make this recipe often
It’s quick and doesn’t require complicated techniques. You can use whatever you have in the fridge or jars, and the rice papers are easy to handle once you get the hang of it. They can be eaten fresh or fried, and work well as a snack or at a more relaxed meal. The rolls easily adapt once you find your favorite vegetable combination.
Tips and variations
Tips
- If you find that the rolls stick together after rolling, grease the plate with a little sesame oil before placing them.
- Rice papers soften quickly, but don’t leave them in the water too long; when they are soft, work with them immediately.
- When frying, keep them spaced apart; otherwise, they may stick together and be hard to separate.
Substitutions
- Pistachio oil can be replaced with sesame oil if you prefer its flavor.
- The vegetables in the jar can be replaced with any mix of Asian vegetables or whatever you have on hand.
Variations
- You can skip frying and serve them immediately as fresh rolls (summer rolls) with the same sauce.
- The filling can vary depending on the season or what vegetables you have available.
Serving ideas
- Goes well with fresh lettuce leaves and cherry tomatoes.
- The slightly spicy sweet and sour sauce complements the flavor, but you can also add plain soy sauce or a hot sauce.
- They are great as a cold snack for a picnic or at the office if you keep them unwrapped.
Frequently asked questions
1. Can I use another type of paper for rolling?
Not the same in this recipe. Rice papers have the right texture and become translucent, so I don’t recommend another type for this version.
2. Can the spring rolls be frozen?
The rice paper version does not freeze well, as the texture changes and they become gummy when thawed.
3. What can I use instead of the Thai salad from the jar?
You can use any mix of Asian vegetables or fresh vegetables sautéed – just make sure they are not too wet.
4. If I don’t have Piri-Piri sauce, what can I use?
You can use any hot sauce you have on hand, in small amounts, just don’t overpower the other flavors.
5. Can I make the rolls with meat?
This recipe is vegetarian, but if you want, you can add a little ground meat or thin strips of chicken sautéed, but don’t overload the filling.
Nutritional values
Values are approximate, for one fried roll (including filling, papers, and frying):
Calories: approx. 110-130 kcal
Protein: 2-3 g
Carbohydrates: 18-20 g
Fats: 3-5 g (depending on how much oil remains after frying)
Fiber: 1-2 g
Values increase if you add more oil or serve with sugar-rich sauces. For the un-fried version, calories decrease slightly, but it depends on how much sauce you use.
Storage and reheating
Best consumed on the day you make them. Fried rolls lose their crispy texture if left, and un-fried ones become gummy after a few hours. If you need to store them, place them in an airtight container with parchment paper between them and consume within 24 hours. Reheating in the oven will make them drier, and in the microwave, they become soft, so I don’t recommend it for optimal results.
The first time I used rice paper for spring rolls, I was amazed at how easy they were to work with and how quickly you could prepare a satisfying snack. I started with the vegetables I had on hand – a jar of Thai salad, some mushrooms, and a carrot. The rice papers quickly become pliable, and the filling comes together without any hassle. The result is a combination of sweet and spicy that really hits the spot.
Quick Info
Total time: about 45 minutes
Preparation time: 25 minutes
Cooking time: 20 minutes
Servings: 9 rolls
Difficulty: easy
Recipe type: warm or cold snack, suitable for casual meals
Ingredients
9 rice papers, 22 cm diameter
1 jar of Thai salad (contains mung bean sprouts, Mu-Err mushrooms, red and green bell peppers, carrots)
1 grated carrot
5 finely chopped champignon mushrooms
1 green onion, sliced
1 pinch of salt
pepper, to taste
2 tablespoons pistachio oil (or sesame oil, if you have it)
2 tablespoons soy sauce
a few drops of Piri-Piri sauce
2 tablespoons sweet and sour sauce (like the one from Lidl)
for frying: palm oil
for serving: lettuce leaves, cherry tomatoes, slightly spicy sweet and sour sauce
Preparation method
1. Drain the vegetables from the jar of Thai salad in a colander and set aside.
2. Heat a wok or deep frying pan with 2 tablespoons of pistachio oil (or sesame).
3. Add the chopped champignon mushrooms, grated carrot, and sliced green onion. Sauté over high heat for a few minutes until the vegetables start to brown and the liquid released by the mushrooms evaporates.
4. Add the drained vegetables from the jar to the mixture in the pan. Stir well and continue frying for another 5-10 minutes to blend all the flavors and remove any remaining liquid.
5. Season with salt, pepper, soy sauce, a few drops of Piri-Piri sauce, and sweet and sour sauce. Mix, then taste and adjust the seasonings to your liking.
6. Remove from heat and let the filling cool slightly before assembling.
7. Prepare a large bowl with warm water on your work surface.
8. Take each rice paper and dip it in warm water for about 30 seconds. When it feels soft and flexible, remove it and place it on a clean, damp towel.
9. Place a full tablespoon of filling at the bottom of the rice paper. Roll tightly, tucking in the side edges, then continue rolling to the end. Repeat with the remaining papers and filling.
10. Grease the plate where you will place them with a little sesame oil to prevent the rolls from sticking to each other or the surface.
11. For the fried version, heat palm oil in a pan and fry the rolls. Leave space between them, as they may stick together during frying. Fry on all sides until golden.
12. Remove them to a platter, possibly on absorbent paper.
Why I make this recipe often
It’s quick and doesn’t require complicated techniques. You can use whatever you have in the fridge or jars, and the rice papers are easy to handle once you get the hang of it. They can be eaten fresh or fried, and work well as a snack or at a more relaxed meal. The rolls easily adapt once you find your favorite vegetable combination.
Tips and variations
Tips
- If you find that the rolls stick together after rolling, grease the plate with a little sesame oil before placing them.
- Rice papers soften quickly, but don’t leave them in the water too long; when they are soft, work with them immediately.
- When frying, keep them spaced apart; otherwise, they may stick together and be hard to separate.
Substitutions
- Pistachio oil can be replaced with sesame oil if you prefer its flavor.
- The vegetables in the jar can be replaced with any mix of Asian vegetables or whatever you have on hand.
Variations
- You can skip frying and serve them immediately as fresh rolls (summer rolls) with the same sauce.
- The filling can vary depending on the season or what vegetables you have available.
Serving ideas
- Goes well with fresh lettuce leaves and cherry tomatoes.
- The slightly spicy sweet and sour sauce complements the flavor, but you can also add plain soy sauce or a hot sauce.
- They are great as a cold snack for a picnic or at the office if you keep them unwrapped.
Frequently asked questions
1. Can I use another type of paper for rolling?
Not the same in this recipe. Rice papers have the right texture and become translucent, so I don’t recommend another type for this version.
2. Can the spring rolls be frozen?
The rice paper version does not freeze well, as the texture changes and they become gummy when thawed.
3. What can I use instead of the Thai salad from the jar?
You can use any mix of Asian vegetables or fresh vegetables sautéed – just make sure they are not too wet.
4. If I don’t have Piri-Piri sauce, what can I use?
You can use any hot sauce you have on hand, in small amounts, just don’t overpower the other flavors.
5. Can I make the rolls with meat?
This recipe is vegetarian, but if you want, you can add a little ground meat or thin strips of chicken sautéed, but don’t overload the filling.
Nutritional values
Values are approximate, for one fried roll (including filling, papers, and frying):
Calories: approx. 110-130 kcal
Protein: 2-3 g
Carbohydrates: 18-20 g
Fats: 3-5 g (depending on how much oil remains after frying)
Fiber: 1-2 g
Values increase if you add more oil or serve with sugar-rich sauces. For the un-fried version, calories decrease slightly, but it depends on how much sauce you use.
Storage and reheating
Best consumed on the day you make them. Fried rolls lose their crispy texture if left, and un-fried ones become gummy after a few hours. If you need to store them, place them in an airtight container with parchment paper between them and consume within 24 hours. Reheating in the oven will make them drier, and in the microwave, they become soft, so I don’t recommend it for optimal results.