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

Tips for success

For the best crunch, serve the rolls immediately after frying. If you need to keep them warm, place them on a wire rack in a 200°F (95°C) oven for up to 20 minutes—this keeps them crisp without steaming.

Avoid covering them with foil, as that traps moisture and softens the crust.

To make the filling ahead, mix the pork, vegetables, noodles, egg, and seasonings and refrigerate for up to 24 hours. The flavors meld and deepen.

When ready to cook, bring the filling to room temperature for 15 minutes before wrapping—this helps the rolls cook evenly.

Variations

• Vegetarian Version: Swap the ground pork for finely chopped mushrooms or crumbled firm tofu. Sauté the mushrooms with the vegetables to remove excess moisture. Add a splash of soy sauce for extra umami. Cook until the filling is heated through and the rolls are golden.
• Spicy Kick: Add 1-2 teaspoons of sriracha or chili garlic sauce to the filling mixture. Or serve the rolls with a spicy dipping sauce made by mixing plum sauce with a bit of chili oil. Adjust the heat to your preference.
• Shrimp and Veggie: Replace the ground pork with finely chopped raw shrimp. Combine with the vegetables and seasonings. Cook until the shrimp is pink and opaque, and the internal temperature reaches 145°F (63°C). This version is lighter but still delicious.
• Herb-Infused: Add 2 tablespoons of chopped fresh cilantro or Thai basil to the filling. The herbs brighten the flavors and add a fragrant note. Serve with extra fresh herbs for sprinkling on top.

Storage and make-ahead

Fridge

Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven to restore crispness.

Freezer

Uncooked rolls can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month. Fry from frozen, adding 2-3 minutes to the cooking time.

Reheat

Reheat cooked rolls in a 375°F (190°C) oven for 8-10 minutes until hot and crisp. Avoid microwaving.

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8-10 minutes, or until hot and crisp. Avoid microwaving, as it makes the wrapper soggy.

You can assemble the rolls up to 4 hours ahead. Place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. Fry them just before serving. Do not freeze uncooked rolls, as the rice paper may become brittle and crack.

Serving ideas

Serve these egg rolls hot, with a generous bowl of plum sauce for dipping. The sweet-tangy sauce complements the savory filling and the crispy crust perfectly.

For a party, arrange the rolls on a platter with the sauce in the center, and garnish with sliced green onions or sesame seeds if desired.

These rolls are also wonderful as a main dish alongside a fresh green salad or a bowl of steamed rice. They're substantial enough to satisfy, yet light enough not to weigh you down. Enjoy them as an appetizer, a snack, or a fun dinner option.

Frequently asked questions

Recipe card

Crispy Rice Paper Egg Rolls with Sweet Plum Dip

Prep 20 minCook 12 minTotal 32 minServes 4

Ingredients

• 10 sheets Vietnamese rice paper
• 200 g ground pork
• 1 cup shredded cabbage
• 1/2 cup grated carrot
• 50 g glass noodles
• 1 egg
• 1 tbsp soy sauce
• 1 tsp sesame oil
• frying oil, for frying, to taste
• plum sauce, for serving

Instructions

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

Contains: gluten, eggs, soy, sesame

Estimated nutrition per serving

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

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