Crispy Rice Paper Veggie Rolls with Quick Garlic Chili Oil

By Natalie R. Toney M.F.A., C.H.

Fresh spring rolls are one of my many occasional go-to’s, yet sometimes I crave the crunchy, chewy satisfying goodness of crispy rolls. Whether hosting a Super Bowl party, Superb Owl party, or need a delicious hand-held healthy snack for movie or game night, Crispy Rice Paper Veggie Rolls are sure to be a crowd pleaser! These colorful, vitamin packed veggie filled rolls can be modified based on tastes, dietary needs, and allergens, then baked or fried, and paired with your favorite sauce (if you’re like me, there’s more than one favorite!) If feeling really creative, form into dumplings or samosas, however it will take more rice paper sheets per piece, and a bit of skill. Any leftover veggies can be tossed with cooked rice, or vermicelli, which can also be added into the filling, for a quick healthy meal later!

Tips: Try to use lukewarm water instead of warm water to dip rice paper sheets in. Warm water can cause easy tearing, and cold water will not allow enough flexibility. Dry hands before handling each rice paper. Use a warm, slightly damp tea type towel on a flat surface to work on. One paper will equal more crispness, though more difficult to work with, two is recommended. Be sure to pat dry rolls ahead of time with a paper towel and place in the fridge for a few min. to remove any moisture before frying or baking! Vegans/Vegetarians-for added protein can fill with crumbled tofu, tempeh, garbanzos, edamame, black beans, or any other bean/legume. Non-vegetarians can add shrimp, shredded chicken, crumbled pork-please cook as directed, and stay within personal dietary guidelines! For those allergic/sensitive to gluten there is “gluten free” soy sauce, and Tamari is available in most markets, for those allergic to soy, coconut aminos are an alternative to soy sauce (and also gluten free).

Crispy Rice Paper Veggie Rolls


  • 1 1/2 C. Shredded cabbage (green and/or purple)
  • 1/2 C. Shred/julienne carrot
  • 1-2 Garlic cloves minced
  • 1 1/2tsp. Fresh ginger minced
  • 1/2 C. Shredded/julienne zucchini 
  • 1 C. Shiitake mushrooms (or any) diced
  • 1 Scallion or spring onion chopped fine
  • 1/3 C. Fresh Parsley (optional)
  • 1 Tbsp. Avocado or Sesame oil 
  • 1 Tbsp. Soy Sauce/Soy substitute
  • 1/4 teas. Black pepper
  • Sesame seeds (optional)
  • 12-24 Rice paper wrappers 

Heat Avocado, or Sesame oil in a skillet or wok over medium heat, add veggies, garlic, ginger, stir and cook for 1-2 min. Add soy sauce or substitute, black pepper and continue to stir another minute or two, or until slightly soft yet still crunchy. Remove from heat, fold in parsley, and let cool. Preheat the oven to 400 degrees. Fill a bowl large enough to submerge rice paper fully with lukewarm water. Dip paper for a few seconds (time varies depending on rice/tapioca starch content) transfer to flat surface, place about 3 Tbsp. of filling in lower third of paper, fold sides in, fold bottom up, tucking filling in, then roll all the way up. Place the closing seam side down, on a parchment lined baking sheet, or non -stick baking mat. Be sure rolls do not touch one another as they will stick together! Very lightly brush all over with oil. Sprinkle with sesame seeds if desired. Bake approx.10 min., turn earn roll, bake 10-15 more. (Rolls can be air fried for about 10 min. or deep/pan fried 2-3 min.)

Yields 12-24 servings.

Quick Garlic Chili Oil


  • 1/3 C. Avocado, Vegetable, or Sesame oil (will add a distinct flavor)
  • 5 Garlic cloves diced/minced
  • 1 Shallot/ (diced)
  • 1 1/2 tsp Red chili flakes
  • 1/8 tsp. Sea or kosher salt

Heat oil on med.in skillet, stir in garlic, shallot, chili flakes, and salt. Lower heat, and sauté until garlic is golden, careful not to overcook about 3-5 min. Remove from heat. (Better to remove from heat too soon than later-garlic continues to cook for a moment and can burn quickly).

To make a sweet chili sauce, add a bit of maple syrup, honey, brown sugar, or agave. To turn this into a hoisin sauce, whisk in 1-2 Tbsp. soy sauce/soy substitute, 2 Tbsp. peanut butter(if allergic to peanuts, use a nut butter that is suitable), 1 Tbsp. rice vinegar, and 1 tsp. cornstarch or flour, in addition to the chosen ingredient for sweetness. Molasses can also be used as sweetener/thickener. Adjust above according to taste, consistency, and  servings. Can be stored in the refrigerator for 5-7 days.