Watch how to make it here
This Vietnamese-inspired rice paper spring roll recipe is stuffed with a delicious vegetable filling: taro, carrots, wood-ear mushrooms, and more. It’s shallow-fried to be perfectly crispy and crunchy with every bite. Pair it with my sweet-chili sauce and enjoy!
A few notes:
- Although taro root is used and preferred for this recipe, sweet potato can be used as an alternative.
- Wood-ear mushrooms are typically sold dried (and need to be rehydrated) but can be found fresh at most Asian supermarkets. Alternatively, shiitake mushrooms can be used. Try to avoid mushrooms that release a lot of water such as white, baby Bella, or portobello mushroom.
- After wrapping the spring rolls, place each piece 1 inch apart on a parchment paper-lined tray or plate while working on wrapping the rest. The spring rolls will stick to most surfaces so parchment paper is best for this.
- When cooking the spring rolls in the pan, allow 1 inch between each piece to prevent them from sticking to each other.
- The spring rolls are best served immediately or the day of. However, if planning on saving the spring rolls, it is best to store the filling in an airtight container in the refrigerator for up to 3 days. The rice paper can be kept at room temperature in an airtight container or Ziploc bag. When ready to eat, follow the wrapping steps below and cook as needed.