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Mini Spring Rolls

Mini spring rolls are small, crispy bites filled with fresh vegetables, herbs, and protein options like shrimp or tofu. They are assembled by rolling softened rice paper around flavorful fillings and then fried until golden and crackly, offering a delightful combination of crunch and vibrant freshness. Perfect as an effortless snack or shareable appetizer, they balance textures and bold flavors in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 sheets rice paper wrappers keep a shallow dish of warm water nearby to soften
  • 1 cup julienned carrots fresh and crisp
  • 1 cup sliced bell peppers bright and crunchy
  • 1/2 cup chopped fresh mint adds refreshing flavor
  • 1/2 cup chopped fresh cilantro bright and fragrant
  • 1 cup cooked shrimp or cubed tofu drained and dry
  • 2 tablespoons soy sauce for flavoring
  • 2 teaspoons chili sauce adjust to taste
  • 1 tablespoon lime juice brightens the dipping sauce
  • 2 cups neutral oil vegetable or canola, for frying

Equipment

  • Shallow dish
  • Sharp knife
  • Cutting board
  • Frying pan or wok
  • Tongs or slotted spoon

Method
 

  1. Prepare all your fillings: julienne carrots, slice bell peppers, chop fresh mint and cilantro, and drain your cooked shrimp or tofu. Arrange them in small bowls for easy assembly.
  2. Fill a shallow dish with warm water. Dip one rice paper sheet in the water for about 5 seconds, just until it becomes pliable and slightly soft, then lay it flat on a damp towel.
  3. Place a small spoonful of your fillings—vegetables, herbs, and protein—near the bottom edge of the softened rice paper.
  4. Fold the sides inward over the filling, then gently roll from the bottom up, keeping the roll tight and sealed at the edge. Repeat this process for all sheets and fillings.
  5. Heat the neutral oil in a frying pan or wok over medium-high heat until it reaches about 180°C (350°F). You can test the temperature by dropping in a small piece of bread—if it sizzles and turns golden within seconds, it's ready.
  6. Carefully add a few rolls to the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until the rolls are golden and crispy with a crackling sound.
  7. Use tongs or a slotted spoon to transfer the fried rolls onto a paper towel-lined plate, allowing excess oil to drain. Rest them for 1-2 minutes to set the crisp crust.
  8. Meanwhile, prepare a simple dipping sauce by mixing soy sauce, chili sauce, and lime juice in a small bowl. Adjust the heat and tang to your liking.
  9. Arrange the crispy mini spring rolls on a serving platter. Serve immediately with the tangy dipping sauce for dipping, and enjoy the crunchy, vibrant bites.

Notes

Ensure fillings are not overstuffed to keep rolls neat and prevent bursting during frying. Reheat leftovers in a hot oven to restore crispness.