Crispy Rice Paper Spring Rolls
Crispy Rice Paper Spring Rolls
Rated 4.0 stars by 3 users
Servings
12-14
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
- 1 lb ground pork or chicken
- ¾ cup wood ear mushrooms (or other mushrooms), thinly sliced
- 1 small carrot, cut into matchsticks (about 1 cup)
- 1 small onion, diced (about ½ cup)
- 3 green onion stalks, thinly sliced
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tsp chicken bouillon
- ½ tsp sugar or honey
- ½ tsp black pepper
- Rice paper sheets
- Water (for soaking rice paper)
- Cooking oil
Directions
- Combine the ground meat, mushrooms, carrot, onion, and green onions in a large bowl. Add the oyster sauce, fish sauce, chicken bouillon, sugar or honey, and black pepper. Mix thoroughly with your hands until well combined.
- Heat a griddle or large skillet over medium-high heat with 2 to 3 tablespoons of cooking oil. Cook the meat mixture for 7 to 10 minutes, stirring occasionally, until fully cooked.
- Transfer the filling to a bowl and let it cool for 15 to 20 minutes.
- Fill a shallow dish with water. Dip one sheet of rice paper for 5 to 10 seconds, just until pliable but not soggy.
- Lay the softened rice paper flat, place about 3 tablespoons of filling near the bottom center, fold in the sides, and roll tightly upward to seal.
- Repeat the wrapping process until all the filling is used.
- Reheat the griddle over medium-high heat with a light coating of oil. Place the rolls on the hot surface and cook until golden and crisp, about 1 minute per side.
- Serve immediately with sweet and sour dipping sauce.
Recipe Video
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