Cantonese Chow Mein Recipe
Crispy Rice Paper Spring Rolls are a delightful and crunchy appetizer featuring fresh julienned vegetables wrapped in delicate rice paper and pan-fried to golden perfection. Serve with tangy soy sauce and fresh lime juice for a refreshing, light snack or starter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 spring rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Filling
- 1 cup rice noodles, cooked and drained
- 1 medium carrot, julienned
- 1/2 cucumber, julienned
- 1/2 bell pepper, thinly sliced
- Fresh herbs: 1/4 cup mint or cilantro leaves
- 4-5 large lettuce leaves, shredded
Others
- 8-10 rice paper sheets
- Oil for frying (about 1/2 cup vegetable or canola oil)
- Soy sauce, for dipping
- Fresh lime juice, for serving
Instructions
- Prepare Vegetables: Gather all vegetables and fresh herbs. Julienne the carrots, cucumber, and thinly slice the bell peppers. Shred lettuce leaves into bite-sized strips to make rolling easier.
- Soften Rice Papers: Fill a shallow dish with warm water. Soak one rice paper sheet at a time for 10-15 seconds until it becomes pliable but not overly soft. Lay it flat on a clean, damp kitchen towel or cutting board.
- Add Filling and Roll: Place about two tablespoons of the filling mixture including rice noodles, vegetables, herbs, and lettuce near one edge of the rice paper. Fold the sides inward and tightly roll up the sheet to enclose the filling completely.
- Heat Oil: In a large skillet, heat about 1/2 cup of oil over medium heat. Ensure the oil is hot enough by testing on a small piece of rice paper; it should sizzle gently.
- Fry Spring Rolls: Place the spring rolls seam side down in the hot oil. Fry for 2-3 minutes on each side until the rolls are crispy and golden brown all around. Use tongs to turn them carefully to avoid breaking.
- Drain and Serve: Remove the fried spring rolls from the skillet and drain on paper towels to remove excess oil. Serve hot with soy sauce and a splash of fresh lime juice for dipping.
Notes
- Do not soak the rice papers in water for too long to avoid tearing.
- Ensure oil is sufficiently hot before frying to get crispy rolls without absorbing too much oil.
- You can customize fillings by adding cooked shrimp, chicken, or tofu if desired.
- Serve immediately after frying for best crispiness.
- Use fresh herbs like mint or cilantro for authentic flavor.
Find it online: https://crispcharm.com/cantonese-chow-mein-recipe/
