These Vietnamese rice rolls involve softening rice paper sheets and tucking in cabbage-carrot filling with a little heat. They are then pan-seared so they get lightly chewy inside with toasty, crackly patches outside. They’re vegetarian, weeknight-easy, and perfect as a light lunch.
What Are Vietnamese Rice Rolls?
Vietnamese cuisine is often known globally as spring rolls made with rice sheets. Traditionally, many versions are served fresh with herbs, noodles, and dipping sauces, but pan-searing also adds texture and warmth. In this recipe, the rice paper acts like an edible wrapper that hugs a simple stir-fried filling of cabbage, carrot, and spring onions.
Pro Tips for the Best Rice Rolls
- Prep everything first. Once the rice paper is softened, it waits for no one, so have your filling cooked and ready to scoop.
- Don’t over-soak the rice sheets, and about 40 seconds is the sweet spot, because too long and they can tear or turn gummy.
- Keep the filling fairly dry and let excess sauce stay in the pan so the rolls don’t leak or get soggy while wrapping.
- Sear on medium heat because high heat can burn the outside before the roll cooks through.
Frequently Asked Questions
Can I make these rice rolls without frying them?
You can serve them right after wrapping for a softer texture. The flavor will still be great, but you’ll miss the toasted, slightly crisp exterior from searing. If you skip frying, consider adding extra crunch inside, like thin cucumber sticks or shredded lettuce. Also, serve immediately so the rice paper doesn’t dry out.
Why is my rice paper tearing when I roll it?
Most tearing happens when the sheet is either under-soaked or over-soaked. Also, avoid jagged veggie pieces with sharp edges that can poke through. Rolling gently but firmly helps a lot.
What spicy sauce works best here?
Anything you love with a sweet-heat punch works, such as sriracha, chili garlic sauce, or a Vietnamese-style chili sauce. If your sauce is super thick, mix it with a tiny splash of soy sauce so it spreads easily.
Can I add more vegetables or protein?
This recipe is very promotes use what you’ve got. Thin bell pepper strips, mushrooms, bean sprouts, or shredded zucchini fit right in, as long as you cook them briefly so they’re not watery. For protein, tofu strips or crumbled firm tofu sautéed with the veggies are great options.
How do I keep the rolls from sticking to the pan?
Use a non-stick pan if possible, and make sure there’s oil before the rolls go in. Let the rolls sear undisturbed for 1-2 minutes, so they form a light crust, then flip, because moving them too early encourages sticking.
How to Store Rice Rolls
Rice paper rolls are best hot and freshly seared, but you can refrigerate leftovers for up to 2 days. Reheat in a lightly oiled pan over medium heat or in the microwave.
Ingredients
How to Make Vietnamese Rice Rolls
Chop the cabbage leaves into thin ribbons, slice the spring onions, and julienne the carrot into matchsticks.
Chop the cabbage leaves into thin ribbons, slice the spring onions, and julienne the carrot into matchsticks.
Spoon a portion of vegetables into the center of the rice sheet, add spicy sauce, and roll tightly.
Heat oil in a pan, add the vegetables, and cook for 2 minutes. Pour in the soy sauce, stir, then cover and cook for 5 minutes. Stir in the minced garlic and ginger and cook for 1 more minute.
Sear the rolls in a pan for 1-2 minutes per side.
Fill a wide bowl or dish with water and soak one rice sheet for 40 seconds.
Plate them up with soy sauce on the side and enjoy.
Spoon a portion of vegetables into the center of the rice sheet, add spicy sauce, and roll tightly.
Sear the rolls in a pan for 1-2 minutes per side.
Plate them up with soy sauce on the side and enjoy.
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