Description
These Crispy Summer Rolls offer a delightful combination of fresh vegetables, fragrant herbs, and tender rice noodles wrapped in rice paper and fried to a perfect golden crisp. Served with sweet chili sauce, they make a flavorful appetizer or snack that’s both light and satisfying.
Ingredients
Scale
Vegetables and Herbs
- 1 cup carrots, julienned
- 1 cup purple cabbage, shredded
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint leaves
Main Ingredients
- 10 rice paper wrappers
- 1 cup cooked rice noodles
- 1 tablespoon sesame seeds (optional)
Cooking
- Neutral oil for frying
- Sweet chili sauce for dipping
Instructions
- Heat the Oil: Begin by pouring a generous amount of neutral oil into a non-stick skillet. Position it over medium heat and allow the oil to heat up until it reaches a shimmering stage, indicating it’s ready for frying.
- Prepare the Filling: In a mixing bowl, combine the julienned carrots, shredded purple cabbage, cooked rice noodles, and fresh herbs. Toss gently to blend all ingredients evenly.
- Wrap the Rolls: Soak one rice paper wrapper in warm water for 5-10 seconds until it becomes pliable. Lay it flat on a clean surface, then spoon in the vegetable and noodle mixture. Roll the wrapper tightly to enclose the filling securely.
- Fry the Rolls: Place the rolls seam-side down into the hot oil. Fry them for 2-3 minutes on each side until they are golden brown and crispy. Remove from the oil and drain on paper towels.
Notes
- Soak rice papers briefly; over-soaking makes them tear easily.
- Use neutral oil with a high smoke point for best frying results.
- Serve immediately with sweet chili sauce for optimal crispness.
- Sesame seeds add a nice texture contrast but are optional.
