Spring Rolls
Spring rolls work two ways: fried until golden and crisp, or served fresh and chewy. Both start the same—softened rice paper, a clean fold, and a filling that shouldn't leak. The fried version is what most people know. The fresh version, sometimes called summer rolls, is lighter and lets you see what's inside.
Rice paper is delicate but forgiving
You'll soak rice paper sheets in warm water just until they soften—about 10 seconds. They firm up as they cool on your work surface. Work with one at a time. If you tear one, use it anyway; you're filling it next.
- shallow bowl or plate (for soaking rice paper)
- cutting board
- chef's knife
- large skillet or wok
- instant-read thermometer (optional but helps)
- paper towels
- tongs
What goes in.
- 12rice paper sheets (8–9 inch rounds)
- 4 ozrice vermicelli, cooked and cooled
- 2 cupsshredded cabbage
- 1 cupgrated carrot
- 8–12fresh mint leaves
- 8–12fresh cilantro sprigs
- 8 ozcooked shrimp or ground pork (optional)
- 2 tbspfish sauce
- 1 tbsplime juice
- 1 tspsugar
- vegetable oilfor frying (about 2 cups)
Tight wrapping keeps everything inside
Lay the softened rice paper flat. Put filling in a 3-inch line across the center, leaving 2 inches on each side. Fold the bottom edge up and over the filling, tuck it under, then fold in the left and right sides. Roll forward until sealed. The pressure matters—a loose roll leaks when it fries.
The method.
Prepare the filling ingredients.
Cook the rice vermicelli if you haven't already; drain and let cool. Shred the cabbage fine. Grate the carrot. Chop the shrimp or cook and crumble the pork. Tear the mint and cilantro into bite-sized pieces. Stir together the fish sauce, lime juice, and sugar; set aside.
Set up your filling bowl.
Combine the vermicelli, cabbage, carrot, herbs, and protein (if using) in a large bowl. Toss gently with the fish-sauce mixture until everything is coated evenly.
Soften the rice paper one sheet at a time.
Pour warm water (not hot) into a shallow bowl. Slide one rice paper sheet into the water and count to 10—it will still feel firm but will soften as it cools on your board. Lay it flat on a clean, dry cutting board.
Fill and fold.
Place 2–3 tablespoons of filling in a 3-inch line across the center of the sheet, leaving about 2 inches of rice paper on the top and bottom. Fold the bottom edge up and over the filling, then fold the left and right edges in. Roll tightly forward to seal. The roll should feel firm and compact.
Repeat until you've filled all the rolls.
Set finished rolls seam-side down on a plate. They can touch but shouldn't stack. If you're frying them right away, proceed. If you're preparing ahead, cover them loosely with a damp towel; they'll hold for a few hours.
Heat the oil to 350°F.
Use a skillet or wok deep enough that oil comes halfway up the sides. If you have a thermometer, use it; if not, test the heat by dropping a small piece of rice paper in—it should sizzle immediately and float up in about 3 seconds. The oil should shimmer and move when you tilt the pan.
Fry the rolls in batches.
Place 3–4 rolls in the oil seam-side down. They'll sink at first, then float. Cook for 2–3 minutes until golden amber on the bottom. Flip gently with tongs and cook another 2 minutes. The wrapper should be crisp and light brown, not dark.
Drain on paper towels.
Transfer cooked rolls to a plate lined with paper towels. Let them drain for a minute before serving. They stay crisp for about 20 minutes, so eat them soon.
Other turns to take.
Fresh spring rolls (summer rolls)
Skip the frying. Fill and fold exactly as you would for fried rolls, but serve them immediately at room temperature with a dipping sauce—usually peanut or fish sauce–based. The rice paper stays chewy and slightly translucent.
Vegetarian rolls
Omit the shrimp or pork and increase the vegetables—add sliced cucumber, bell pepper, or thin-sliced tofu. The filling should still be cohesive enough to hold together when rolled.
Baked instead of fried
Brush the finished rolls lightly with oil and place them on a parchment-lined baking sheet. Bake at 400°F for 12–15 minutes, turning halfway through. They won't be as crisp as fried rolls but require less oil.
Crispy shallot and garlic variation
Mix crispy fried shallots and garlic into the filling for extra crunch. These add texture and a savory edge without making the roll harder to fold.
When it doesn't go to plan.
Rice paper dries out fast once softened. Work with one sheet at a time and keep the rest in the package.
Don't overfill. Too much filling makes them burst when you fold them or when they fry. Two to three tablespoons is right.
If the oil temperature drops between batches (you'll see the rolls sink and bubble less vigorously), let it come back to 350°F before frying more.
For the best texture, fry rolls the same day you fill them. Rolls can sit filled for a few hours, but the rice paper begins to absorb moisture from the filling.
A light golden color means crisp; dark brown means the inside might still be cold or the oil is too hot. Watch the first batch and adjust.
The ones that keep coming up.
What if my rice paper tears while I'm softening it?
Use it anyway. A small tear won't matter once you add the filling and fold—the fill holds it together. If it's a large tear, discard it and start with a new sheet.
Can I make spring rolls ahead?
You can fill them up to 4 hours ahead and keep them covered with a damp towel. Don't fry them until you're ready to serve—fried rolls soften as they sit. Fresh rolls should be assembled and served within 20 minutes.
Why did my rolls burst when they fried?
Usually because the oil temperature was too high or the filling was too wet or too much of it. The rice paper cooks too fast on the outside before the inside heats through and expands. Also, make sure you're folding them tightly enough to create a seal.
What's the difference between rice paper for spring rolls and the sheets used for fresh rolls?
There isn't one—it's the same product. The difference is cooking method. Fried rolls get their crispness from hot oil; fresh rolls stay soft and chewy because they're eaten at room temperature.
Can I use egg roll wrappers instead of rice paper?
Yes, but they're thicker and sturdier—easier to fold and less likely to tear. They fry to a darker, crunchier texture. You won't be able to see the filling through them the way you can with rice paper.