Super Crispy Rice Paper Rolls

12 rice paper sheets
2 carrots, finely shredded
¼ white cabbage, finely shredded
4 dried shiitake mushrooms, soaked and shredded
2 spring onions, finely sliced
20g ginger, finely chopped
2 garlic cloves, finely chopped
2 tablespoons vegetable oil

The Filling Seasoning

1 tablespoon light soy sauce
1 teaspoon sesame oil

The Dipping Sauce

2 tablespoons light soy sauce
1 tablespoon Chinkiang black vinegar (or balsamic vinegar)
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 teaspoon Tajín seasoning (optional)
1 tablespoon finely snipped chives (optional)

PREPARATION

1. Finely shred the carrots, cabbage and soaked shiitake mushrooms. Finely chop the ginger, garlic and spring onions. Heat 1 tablespoon of vegetable oil in a frying pan over a high heat.

COOKING

1. Stir-fry the carrots and cabbage for 2–3 minutes, just until they begin to soften while retaining some crunch.
2. Add the shiitake mushrooms, ginger, garlic and spring onions, tossing briefly until fragrant.
3. Season with the light soy sauce and sesame oil, then remove from the heat and allow the filling to cool completely.
4. Dip one rice paper sheet into water until just hydrated, then lay it on a clean work surface until it becomes soft and pliable.
5. Place a small amount of filling near the bottom of the rice paper. Fold the bottom over the filling, tuck it in tightly, fold in the sides and roll up into a neat parcel. Repeat with the remaining filling.
6. Lightly oil a plate and place the finished rolls on it to prevent sticking.
7. Heat the remaining vegetable oil in a non-stick frying pan over a medium heat.
8. Carefully add the rice paper rolls and pan-fry, turning regularly, until all sides are crisp and evenly golden brown.
9. Meanwhile, combine the light soy sauce, black vinegar, sesame oil, sesame seeds, Tajín (if using) and chives to make the dipping sauce.
10. Transfer the crispy rice paper rolls to a serving plate.
11. Serve immediately with the dipping sauce.

School of Wok Tips

• Don't over-soak the rice paper—it will continue softening after it's removed from the water.
• Allow the filling to cool completely before wrapping to prevent the rice paper from tearing.
• Lightly oil the plate before placing the uncooked rolls on it to stop them sticking.
• Turn the rolls frequently while frying so every side becomes evenly crisp and golden.

FAQs

Can I add meat to the filling?
Yes. Cooked minced chicken, pork or prawns can be added to the vegetable filling once cooled.

Why are my rice paper rolls sticking together?
Rice paper becomes very sticky once hydrated, so keep the rolls separated on a lightly oiled surface until frying.

Can I air fry these instead?
Yes. Lightly brush the rolls with oil and air fry at 200°C for 10–12 minutes, turning halfway through, until crisp and golden.