Crispy Rice Paper Egg Rolls with Sweet Plum Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the egg rolls immediately after frying. If you need to keep them warm, place them on a wire rack in a low oven (200°F) for up to 20 minutes, but note that they may lose some of their crunch.

To reheat leftovers, place them in an air fryer or a preheated oven at 375°F for 5-7 minutes until hot and crisp again.

When wrapping, keep the rolls tight to prevent air pockets, which can cause the wrapper to burst during frying. If the rice paper tears, simply wrap another sheet around it.

Always use a clean, dry cutting board for wrapping, and keep the rolls covered with a damp cloth to prevent them from drying out before frying.

Variations

• Shrimp Rice Paper Rolls: Replace ground pork with finely chopped raw shrimp (about 200 g). Cook the filling until the shrimp are pink and opaque, reaching an internal temperature of 145°F (63°C). The shrimp adds a sweet, briny flavor that pairs well with the plum sauce.
• Vegetarian Version: Omit the pork and egg, and increase the cabbage and carrot to 1 1/2 cups each. Add 1/2 cup of finely chopped mushrooms or tofu for extra texture. Season with an extra tablespoon of soy sauce and a dash of white pepper. This version is vegan and still deliciously crispy.
• Spicy Plum Dip: Add 1 teaspoon of sriracha or chili garlic sauce to the sweet plum dipping sauce for a spicy kick. Adjust the amount to taste. The heat balances the sweetness of the plum and adds a new dimension to the rolls.
• Baked Version: For a lighter option, brush the assembled rolls with oil and bake in a preheated 400°F (200°C) oven for 15-20 minutes, turning once, until golden and crisp. The texture will be less blistered but still crunchy.

Storage and make-ahead

Fridge

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Place a paper towel in the container to absorb excess moisture.

Freezer

Uncooked assembled egg rolls can be frozen for up to 2 months.

Reheat

Reheat cooked egg rolls in a 375°F oven for 8-10 minutes, or in an air fryer at 375°F for 5 minutes, until hot and crisp. Avoid microwaving to retain crunch.

Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 375°F oven for 8-10 minutes, or until heated through and crisp. Avoid microwaving, as it will make the wrappers soggy.

You can assemble the egg rolls up to 4 hours ahead and keep them covered in the refrigerator. Place them in a single layer on a plate or tray, cover with plastic wrap, and refrigerate.

When ready to serve, fry them directly from the fridge; you may need to add a minute to the cooking time to ensure the filling is heated through.

Serving ideas

Serve the crispy rice paper egg rolls as an appetizer with a bowl of sweet plum dipping sauce. Arrange them on a platter with the sauce in the center, and garnish with sliced green onions or sesame seeds if desired. They are best enjoyed hot, with the sauce drizzled over or used for dipping.

These rolls also make a fun party snack. Set up a DIY station with extra rice paper and fillings, and let guests roll their own.

For a main course, serve them alongside a fresh green salad or steamed rice. The sweet plum sauce pairs beautifully with the savory filling, and the crunch is addictive.

Frequently asked questions

Recipe card

Crispy Rice Paper Egg Rolls with Sweet Plum Dip

Prep 20 minCook 12 minTotal 32 minServes 5

Ingredients

• 10 sheets Vietnamese rice paper
• 200 g (7 oz) ground pork
• 1 cup finely shredded cabbage
• 1/2 cup grated carrot
• 50 g glass vermicelli noodles, soaked and chopped
• 1 egg
• 1 tbsp soy sauce
• 1 tsp sesame oil
• frying oil, for frying, to taste
• sweet plum dipping sauce, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.

Contains: gluten, eggs, soy, sesame

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

28 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.