Rice paper rolls, also known as Vietnamese spring rolls, are a popular dish known for their refreshing taste, healthy ingredients, delightful crispiness. The recipe I share here is a vegetarian version. May be you can call it Indian version of Healthy spring rolls with rice paper. These rolls are versatile, easy to make, and perfect for any occasion. Whether you’re hosting a party or looking for a light lunch, these rice paper rolls will surely impress your guests. I’m also thinking of trying more recipes with rice paper, so stay tuned for more delicious ideas!
Apologies for the photo quality! Everyone was so excited to dig in that I barely managed to snap a quick picture. But trust me, they taste even better than they look!
For more Snack recipes, check out stuffed mushrooms, Soya Kabab, Cajun Potatoes and Paneer Tikka.
Rice Paper Rolls Recipe
Pan Fried Rice paper rolls
Ingredients
- 8 rice paper wrappers
- 1 cup cabbage shredded
- 1 cup carrots grated
- 200 g paneer crumbled
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 1 tsp chili flakes
- 1 tsp soy sauce
- Salt to taste
- Oil for pan-frying
Instructions
- Heat a little oil in a pan over medium heat. Sauté the minced garlic and ginger until fragrant.
- Add the shredded cabbage, grated carrots, crumbled paneer, chili flakes, soy sauce, and salt to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp. Remove from heat and let it cool.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.
- Lay the softened rice paper on a flat surface. Place a small amount of the sautéed vegetable and paneer mixture on the lower third of the wrapper.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
- Heat a little oil in a non-stick pan over medium heat. Pan-fry the rice paper rolls until they are golden brown and crispy on all sides. Each side takes 2-3 minutes. Remove from the pan and drain on paper towels.
How to make Rice Paper Rolls?
- Heat a little oil in a pan over medium heat. Sauté the minced garlic and ginger until fragrant.
- Add the shredded cabbage, grated carrots, crumbled paneer, chili flakes, soy sauce, and salt to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp. Remove from heat and let it cool.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.
- Lay the softened rice paper on a flat surface. Place a small amount of the sautéed vegetable and paneer mixture on the lower third of the wrapper.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
- Heat a little oil in a non-stick pan over medium heat. Pan-fry the rice paper rolls until they are golden brown and crispy on all sides. Each side can take about 2-3 minutes. Remove from the pan and drain on paper towels.
Tips:
- Be gentle when handling the rice paper wrappers as they can tear easily.
- You can customize the filling with your favourite vegetables and proteins.
Serving suggestions:
- Serve the pan-fried rice paper rolls fresh with the dipping sauce on the side.
- Serve as an appetizer, light main course, or a party snack.
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