Homemade Crispy Spring Rolls | Golden, Crunchy, Low Carb & Easy to Make

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned crab meat

Tofu provides a plant-based option, while canned crab is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic seasoning.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more accessible alternative.

Peel the outer layer of the carrots.

Cut off both ends of the carrots.

Grate the carrots using a grater.

Butterfly the shrimp by cutting them in half.

Boil water in a pot and add rice noodles, cooking for 5-6 minutes according to package instructions.

Heat a non-stick pan and spray with cooking spray.

Cook the shrimp in the pan until they turn pink, adding sesame oil and soy sauce for flavor.

Remove the shrimp from the pan and set aside.

Wet the rice paper on both sides in water according to package instructions.

Lay the wet rice paper down and add seaweed, shredded carrot, rice noodles, and shrimp.

Sprinkle furikake seasoning on top of the filling.

Fold the rice paper inwards and roll it up to seal the filling inside.

Heat a non-stick pan on medium-low and add sesame oil.

Gently place the rice paper rolls in the hot oil to fry the outside.

Cook the rolls for about 1.5 minutes on the first side, then flip and cook for another 2 minutes on the second side.

Prepare a dipping sauce by mixing rice vinegar, sesame oil, soy sauce, spicy chili crisp, and furikake seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens