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Crispy Rice Paper Rolls Recipe (with Video)

Wheat, Peanut-free, Tree nut free
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Discover our Crispy Rice Paper Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 7min


Spring Rolls
- 5 rice paper wrappers
- 1 inch Ginger, grated or finely diced
- 1 clove Garlic, finely diced
- 0.25 bell pepper
- 1 Carrot, peeled and thinly sliced
- 0.25 c pickled red onion
- 0.5 c marinated tempeh
- 1 tbsp Sesame oil
Dipping Sauce
- 1 tbsp gochujang paste
- 2 clove Garlic, chopped and roasted
- 2 tbsp Ketchup
- 2 tbsp Rice vinegar
- 2 tbsp Tamari, or soy sauce
- 2 tbsp Sesame oil
- 4 tbsp Maple syrup
- 3 tbsp toasted sesame seeds
- 1 stalk spring onion
- 1 tsp toasted sesame seeds
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Preparing the filling
1. Begin by heating up some sesame oil in a pan over medium-high heat.
2. Add ginger and garlic and cook for about a minute.
3. Then add in your other ingredients and sauté until cooked, but be careful not to overcook them, as this can cause the spring rolls to become mushy and fall apart.
Wrapping and frying the spring rolls
1. Dip rice paper wrappers into water for a few seconds, and then place your filling in the center of each wrapper.
2. Fold in the sides and tightly roll all the way up.
3. Heat up some oil in a pan and pan-fry the spring rolls for about 2 minutes on each side, or until they are crispy and golden brown.
4. Remember not to overcrowd the pan.
Preparing the dipping sauce
1. Blend all of the sauce ingredients (except for the sesame seeds) in a small blender.
2. Then cook the sauce in a pan for about 1-2 minutes until it begins to bubble and thicken.
3. Finally, add the toasted sesame seeds.
Serving the spring rolls
1. To serve, sprinkle the rice paper wrappers with toasted sesame seeds and scallions and dip them into the sauce.

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