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Mini Spring Rolls

Mini spring rolls are small, portable bites made by wrapping fresh, crunchy vegetables and cooked proteins in moist rice paper, then fried until golden and crispy. These versatile snacks showcase a delightful contrast of tender fillings and crunchy shells, perfect for quick weekday bites or casual gatherings. Their customizable fillings make them a crowd-pleaser with a satisfying crunch in every bite.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces rice paper dried, round sheets
  • 1 cup cooked chicken shredded leftover roasted chicken
  • 1 cup shredded carrots finely grated
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh mint chopped
  • 1 tablespoon soy sauce for dipping sauce
  • 2 tablespoons vegetable oil for frying

Equipment

  • Deep frying pan
  • Bowl of warm water
  • Slotted spoon or tongs
  • Paper towels
  • Cutting board and sharp knife

Method
 

  1. Arrange all your ingredients and tools nearby to make the process smooth and enjoyable.
  2. Fill a shallow bowl with warm water (around 30°C / 86°F). Dip one rice paper sheet into the water for about 10-15 seconds until it becomes soft and pliable, then carefully lay it flat on a clean surface.
  3. Place about a tablespoon of shredded cooked chicken, grated carrots, chopped cilantro, and mint near the bottom edge of the rice paper, leaving some space at the sides.
  4. Fold the bottom edge of the rice paper over the filling, pressing gently to enclose it.
  5. Fold in the sides of the rice paper toward the center, keeping the filling snug inside.
  6. Roll the parcel tightly from the bottom to the top, sealing the edge with a light dab of water if necessary to secure it.
  7. Repeat the soaking and rolling process with the remaining rice papers and filling ingredients, keeping finished rolls covered with a damp cloth to prevent drying out.
  8. Heat about 2-3 cm of vegetable oil in a deep frying pan over medium heat until it reaches about 180°C (350°F). To check, dip a small piece of rice paper—if it sizzles and turns golden in seconds, the oil is ready.
  9. Carefully place the assembled spring rolls into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until they turn golden brown and crispy.
  10. Use a slotted spoon or tongs to remove the rolls from the oil, letting excess oil drain off onto paper towels. Rest for a minute to crisp up further.
  11. Serve the mini spring rolls immediately with a dipping sauce made from soy sauce or your favorite condiment for an extra burst of flavor.

Notes

Keep the rice paper moist during assembly to prevent tearing. Don't overstuff the rolls to avoid bursting during frying. For a healthier option, bake at 200°C (390°F) until golden, about 10-12 minutes, flipping halfway through.