Rice Paper Egg Rolls

Here is a ‘lighten-up’ version of the classic Chinese egg rolls! Instead of traditional egg roll wrappers, we will use rice paper wrappers, making them naturally gluten-free and vegan. 

Check out my Thai fresh rolls or tofu rice paper rolls if you prefer fresh rolls. 

💚Why you will love this recipe 

• An elevated version of  rice paper rolls that have a crispy exterior
• Naturally gluten-free and is lighter than the classic egg rolls 
• Highly versatile - can be enjoyed as an appetizer, side dish, or light lunch 
• Nutritious and packed with veggies and protein 

🧄What you will need 

📃Ingredients notes and substitutions 

• Rice paper wrappers - I recommend using a larger wrapper around 22cm/8.5 inches in diameter. 
• Tofu - Make sure to use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. I recommend checking out this post, ‘How to press tofu,’ for more detailed instructions. 
• Soy sauce - Can be substituted with tamari or shoyu. Use a certified gluten-free one to make this recipe gluten-free. 

🔪How to make 

Making the filling 

Using your hands or a fork, crumble your tofu into small pieces that resemble ground meat. 

Heat some oil in a non-stick wok or skillet. Add garlic and ginger. Saute for 1 minute or until fragrant. 

Add cabbage and carrot to the wok and fry until tender, around 3-4 minutes. 

Next, add minced tofu, soy sauce, sesame oil, salt, and pepper. Fry until the ingredients are hot. Remove from heat, then stir in green onion. Allow filling to cool down to room temperature before wrapping. 

Wrapping the rolls 

Fill a shallow plate with 1-2 inches of water. Dip a piece of rice paper in water for a few seconds on both sides or until they are pliable (but not too soft). 

Transfer rice paper to a damp, smooth surface (like a porcelain plate or plastic board). Add ¼-⅓ cup of filling around the lower third of the wrapper. 

Fold the left and right sides towards the middle. Then, gently peel off the bottom edge and wrap it over the filling.

Continue to roll up tightly until the roll is sealed, like rolling a mini burrito. Repeat until the fillings are used up. 

Now, you can either pan-fry, bake, or air-fry your rice paper egg rolls! 

Cooking rice paper rolls 

Pan-fry - Heat a tablespoon of oil in a non-stick pan. Add a few rolls into the pan, ensuring they do not touch each other. Cook for 2-4 minutes on both sides or until crispy. 

Baking - Preheat oven to 200C/400F. Arrange rice paper rolls in a baking tray lined with parchment paper and spray on some cooking oil. Bake for 10-15 minutes, flipping them halfway through. 

Air fryer - Arrange rolls in the air fryer container, and spray on a bit of oil. Cook them at 200C/400F for 8-12 minutes or until crispy. 

*Note:  Rice paper rolls will not brown much, so do not wait for them to turn golden brown. They are ready once the outsides are crispy. 

🍳Tips for handling rice paper 

Rice paper wrappers can be tricky to work with as they are sticky and tend to tear easily. Here are some tips that you might find helpful when rolling your rice paper rolls: 

• Do not oversoak wrappers - Rice paper sheets will still be stiff after dipping in water. Place it on the wrapping surface, and allow it to sit for a few seconds. It will gradually turn soft enough to be wrapped! 
• Ideal surfaces to wrap the rolls - I highly recommend wrapping your rolls on a smooth and damp surface like a porcelain plate or plastic chopping board. Avoid porous wooden chopping boards or rough surfaces. I also recommend greasing a plate to hold the rolls. 
• Keep rice paper rolls apart before cooking - Or not, they will stick to each other, and you will risk tearing the wrapper when separating them. Do also avoid overcrowding the pan and cook them in batches instead. 

✅Helpful tips 

• Adjusting the amount of filling - The amount of filling used will depend on the size of your rice paper sheets. As a general rule of thumb, the filling should occupy ⅓ the wrapper. 
• Serve fresh - These rice paper egg rolls are best consumed right after cooking. They might turn soft and soggy after sitting for a while. 
• Storing leftovers - Leftover rolls can be refrigerated in an airtight container for 2 days. Reheat them in the oven, air-fryer, or in a pan on the stove to regain their crispiness. 
• Making filling ahead of time - Although the rolls do not keep well, you can batch-make the tofu vegetable filling so you can enjoy egg rolls whenever you like! The filling is also great paired with rice. 

✨Variations and add-ins 

Veggies - You can substitute the veg used in this recipe with other vegetables like mushrooms, peas, onion, and bell pepper. 

Tofu - If you do not like tofu, use rehydrated TVP, cooked veggie mince, or crumbled tempeh instead. 

Make it spicy - Add a generous sprinkle of chili flakes or a drizzle of sriracha to the filling to spice up your rice paper egg rolls! 

Rice paper wrappers - Instead of rice paper sheets, you can use spring roll or egg roll wrappers. However, I highly recommend baking or air-frying them instead of pan-frying. They are ready once they turn golden brown. 

🍚How to serve 

Pair your rice paper egg rolls with dipping sauce like soy sauce, teriyaki sauce, or sriracha mayo! Stir-fry sauces like sweet and sour sauce, and my vegan Chinese stir-fry sauce works well too. 

As mentioned above, these egg rolls are great as an appetizer or side dish to accompany Asian mains. I love serving my Vietnamese tofu in tomato sauce and tofu adobo with these rolls. 

❔Commonly asked questions