Cantonese Chow Mein Recipe
These Crispy Rice Paper Spring Rolls are a delightful appetizer featuring fresh julienned vegetables wrapped in delicate rice paper, then pan-fried to a golden crisp. Perfectly paired with soy sauce and fresh lime juice, they offer a delicious blend of crunchy textures and vibrant flavors, ideal for a light snack or starter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 spring rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
Vegetables and Herbs
- Rice noodles – 50 grams
- Carrots, julienned – 1 medium carrot
- Cucumber, julienned – 1/2 cucumber
- Bell peppers, thinly sliced – 1 small bell pepper
- Fresh herbs (mint or cilantro) – 10-15 leaves
- Lettuce leaves – 4 large leaves
For Wrapping
- Rice paper sheets – 8 sheets
For Cooking and Serving
- Vegetable oil – 2 tablespoons (for frying)
- Soy sauce – 1/4 cup (for dipping)
- Fresh lime juice – 1 tablespoon (for dipping)
Instructions
- Prepare Vegetables and Herbs: Gather all vegetables and herbs. Julienne the carrots, cucumber, and thinly slice the bell peppers. Wash the fresh herbs and lettuce leaves thoroughly. Set aside.
- Soften Rice Papers: Fill a large bowl with warm water. Soak each rice paper sheet in the warm water for about 10-15 seconds until it becomes pliable but not too soft to tear easily.
- Assemble Spring Rolls: Lay the softened rice paper flat on a clean surface. Place a lettuce leaf followed by a small amount (about two tablespoons) of rice noodles and the julienned vegetables near one edge. Add fresh herbs on top. Fold in the sides of the rice paper, then roll tightly from the edge with the filling towards the opposite end to enclose the ingredients completely.
- Heat Oil for Frying: In a skillet, heat vegetable oil over medium heat until shimmering but not smoking.
- Fry Spring Rolls: Place the spring rolls seam side down into the hot skillet. Fry for about 2-3 minutes on each side or until all sides are golden brown and crispy. Turn gently to avoid tearing the rice paper.
- Serve: Remove spring rolls from skillet and drain on paper towels briefly to remove excess oil. Serve hot with a side of soy sauce mixed with fresh lime juice for dipping.
Notes
- Be careful not to soak the rice paper in water for too long; it will become too soft and tear easily.
- Use a non-stick skillet to prevent sticking and tearing of the rice paper.
- You can customize the filling by adding cooked shrimp, tofu, or chicken if desired.
- Serve immediately after frying for the best crispiness.
- Rice noodles should be cooked and drained before using in the filling.
Find it online: https://alinacooks.com/cantonese-chow-mein-recipe/
