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

Before you start

Before you start, make sure all your ingredients are prepped and within reach. Shred the cabbage and carrot, chop the glass noodles into short pieces, and measure out the soy sauce and sesame oil.

Set up a shallow dish of warm water for dipping the rice paper, and have a clean work surface ready. Heat the oil in a large skillet or wok while you assemble the rolls, so it's ready when you are.

Instructions

Prep and Fill

1. 1Prepare the Filling
   In a large bowl, combine the ground pork, shredded cabbage, grated carrot, glass 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 holds together when pressed; no dry spots remain.
   Tip Chop the glass noodles into short lengths before adding so they distribute evenly.
2. 2Soften Rice Paper
   Fill a shallow dish with warm water. Dip one rice paper sheet in the water for about 5 seconds, until it softens but is still slightly firm. Lay it flat on a clean work surface.
   Look for The sheet becomes pliable and slightly tacky but not mushy.
   Tip Keep the water warm; cold water makes the paper crack.

The filling should be well combined and slightly sticky. The rice paper sheets are soft and pliable, and each roll is tightly wrapped with no gaps. The rolls look neat and uniform, ready for frying.

Roll and Double Wrap

3. 3Wrap the Rolls
   Place about 2 tablespoons of filling along the lower third of the softened rice paper. Fold the bottom over the filling, then fold in the sides, and roll tightly into a log, pressing gently to seal. Repeat with the remaining sheets and filling.
   Look for Each roll is snug and smooth, with no filling bulging out.
   Tip Don't overfill; 2 tablespoons is the sweet spot for even cooking.
4. 4Double Wrap for Extra Crunch
   Dip a second rice paper sheet in warm water and place the already-wrapped roll on it. Roll again, folding in the ends, to create a double layer. This double wrap gives the signature blistered, shattering crust.
   Look for The roll is now encased in two layers, firm to the touch.
   Tip Use a fresh sheet for each roll; don't skip the double wrap for the best crunch.

Each roll is now encased in two layers of rice paper, firm to the touch. The ends are sealed, and the rolls are compact. They should feel sturdy and not squishy, indicating a good seal.

Fry to Golden

5. 5Heat the Oil
   Pour about 1/2 inch of frying oil into a large skillet or wok. Heat over medium-high until it reaches 340°F (170°C). Use an instant-read thermometer to check the temperature.
   Look for A small piece of rice paper sizzles immediately when dropped in.
   Tip If the oil smokes, it's too hot; lower the heat and let it cool slightly.
6. 6Fry Until Blistered
   Carefully place a few rolls into the hot oil, seam side down. Fry for about 6 minutes, turning regularly, until the skin blisters into delicate golden bubbles and the filling is cooked through. The ground pork must reach 160°F (71°C).
   Look for The rolls are golden brown, blistered all over, and feel crisp when tapped.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Don't crowd the pan; fry in batches to keep the oil temperature steady.
7. 7Drain and Serve
   Remove the rolls with tongs and drain on paper towels. Let them cool for 2 minutes before serving—this sets the crust. Serve hot with plum sauce for dipping.
   Look for The rolls are shiny with oil and release a crisp crackle when squeezed.
   Tip Letting them rest briefly keeps the crust crunchy, not soggy.

The rolls are golden brown, blistered all over, and emit a crisp crackle when tapped. The oil sizzles steadily, and the kitchen smells of toasted rice and savory pork. The rolls are crisp and sound hollow when lightly squeezed.

Common mistakes

One common mistake is overfilling the rolls, which makes them difficult to seal and can cause them to burst during frying.

Another is using water that's too hot or too cold—if it's too hot, the rice paper becomes sticky and tears; if too cold, it won't soften enough and cracks.

Also, don't skip the double wrap; it's essential for the blistered, shattering texture. Finally, maintain the oil temperature; if it drops too low, the rolls absorb oil and become greasy.

How to tell it’s done

The rolls are done when they are deep golden brown and the skin is covered in small blisters. The crust should feel firm and crisp when gently squeezed.

To ensure the pork is fully cooked, insert an instant-read thermometer into the center of a roll; it should read at least 160°F (71°C). If the rolls brown too quickly, lower the heat to prevent burning while the filling cooks through.

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