Crispy Rice Paper Egg Rolls with Sweet Plum Dip Step-by-step instructions

Before you start

Before you start, ensure all filling ingredients are prepped: shred the cabbage, grate the carrot, soak the vermicelli noodles in hot water until soft, then drain and chop them. Mix the filling in a large bowl and set it aside.

Fill a shallow dish with warm water for dipping the rice paper. Have a clean cutting board and a damp kitchen towel ready to keep the wrapped rolls from drying out. Heat the oil in a large skillet or wok while you wrap the rolls, so the oil is ready when you are.

Instructions

Wrap and Roll

1. 1Prepare the Filling
   In a large bowl, combine the ground pork, shredded cabbage, grated carrot, chopped glass vermicelli noodles, egg, soy sauce, and sesame oil. Mix with your hands or a spoon until the mixture is sticky and cohesive.
   Look for The filling should hold together when pressed; it will be moist but not watery.
   Tip Use cold ingredients to keep the filling easy to handle.
2. 2Soften Rice Paper
   Fill a shallow dish with warm water. Dip one rice paper sheet in the water for about 3 seconds, then lay it flat on a clean cutting board. It should be pliable but not overly soft.
   Look for The sheet will soften and become translucent and flexible.
   Tip Work with one sheet at a time; keep the others dry until ready.
3. 3Wrap the Rolls
   Place about 2 tablespoons of filling in a line across the lower third of the softened rice paper. Fold the sides over the filling, then roll tightly into a cylinder. Place the roll on a second softened rice paper sheet and roll again to double-wrap. Repeat with remaining sheets and filling.
   Look for The rolls should be tight, with no filling peeking out.
   Tip Keep the rolls covered with a damp towel to prevent drying.

The filling should be well combined and sticky, holding together when pressed. The rice paper sheets should be pliable but not overly wet.

Each roll should be a tight cylinder with the filling completely enclosed, and the double wrap should feel sturdy. The rolls can be set aside on a tray covered with a damp towel while you finish wrapping.

Fry to Golden Blister

4. 4Heat the Oil
   Pour about 1/2 inch of frying oil into a large skillet or wok. Heat over medium-high heat until the oil reaches 340°F (170°C). If you don't have a thermometer, a small piece of bread sizzles immediately when dropped in.
   Look for The oil should shimmer and a test piece sizzles actively.
   Tip Maintain a steady medium heat to avoid burning the delicate rice paper.
5. 5Fry the Rolls
   Carefully place a few rolls in the hot oil, seam side down. Fry for about 6 minutes, turning regularly, until the rice paper blisters and turns golden brown all over. The filling must reach 160°F (71°C).
   Look for The skin puffs with tiny blisters and turns deep golden; the rolls feel crisp.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcrowd the pan; fry in batches if needed.
6. 6Drain and Rest
   Remove the fried rolls with tongs and drain on paper towels. Let them rest for 2 minutes before serving; this helps the crust stay crisp and the filling set.
   Look for The rolls are golden, blistered, and very crisp to the touch.
   Tip Resting also allows the internal temperature to settle.

The oil should be at a steady 340°F (170°C). The rolls will sizzle immediately when added and gradually turn golden brown. The rice paper will blister and puff, creating a delicate, crunchy crust. The filling should be cooked through, and the internal temperature of the pork should reach 160°F (71°C).

Dunk and Devour

7. 7Serve with Plum Dip
   Arrange the hot crispy rolls on a serving platter. Pour the sweet plum dipping sauce into a small bowl. Serve immediately, encouraging everyone to dunk the rolls into the sauce before biting in.
   Look for The rolls are steaming hot and the sauce is glossy and thick.
   Tip Serve with extra sauce on the side for dipping.

The rolls are perfectly golden and blistered, with a crisp exterior that crackles when broken. The filling is steaming hot and juicy, and the sweet plum sauce adds a glossy, tangy finish. Serve the rolls immediately for the best crunch, with plenty of sauce for dipping.

Common mistakes

A common mistake is over-soaking the rice paper, which makes it too soft and sticky to handle. Dip each sheet for no more than 3 seconds and work quickly. Another pitfall is overfilling the rolls; use about 2 tablespoons of filling per roll to ensure even cooking and easy rolling.

Frying at too low a temperature will make the rolls greasy, while too high will burn the wrapper before the filling cooks. Use a thermometer to maintain 340°F (170°C).

How to tell it’s done

The egg rolls are done when the rice paper wrapper is deeply golden brown and covered with blistered bubbles. The filling should be steaming hot, and the internal temperature of the pork must reach 160°F (71°C) on an instant-read thermometer.

To check, insert the thermometer into the center of a roll through the wrapper; it should read at least 160°F (71°C). The rolls should feel crisp and light when lifted with tongs, and the wrapper should crackle when gently squeezed.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part