Seaweed Rice Paper Spring Rolls (Print Version)
Crispy seaweed rice paper spring rolls filled with juicy pork, shrimp, cabbage, carrots, and served with a chili sesame dipping sauce.
# Ingredients:
For the filling
01 -
12 oz (340 g) ground pork
02 -
8 oz (225 g) raw shrimp, peeled, deveined, and finely chopped
03 -
1 cup finely shredded green cabbage
04 -
1 cup finely shredded carrot
05 -
3 green onions, thinly sliced
06 -
3 garlic cloves, minced
07 -
1 teaspoon grated fresh ginger
08 -
2 tablespoons soy sauce
09 -
1 tablespoon oyster sauce
10 -
2 teaspoons toasted sesame oil
11 -
1 teaspoon cornstarch
12 -
1/2 teaspoon ground black pepper
For wrapping and cooking
13 -
8 square rice paper wrappers, about 8 inches wide
14 -
8 roasted nori sheets
15 -
2 teaspoons toasted sesame seeds
16 -
Neutral oil spray or 1 tablespoon neutral oil for brushing
For the soy chili sesame sauce
17 -
3 tablespoons soy sauce
18 -
1 tablespoon rice vinegar
19 -
1 teaspoon honey
20 -
1 teaspoon toasted sesame oil
21 -
2 teaspoons chili crisp or chili garlic oil
22 -
1 green onion, finely sliced
23 -
1 teaspoon toasted sesame seeds
24 -
1/2 teaspoon grated fresh ginger, optional
# Instructions:
01 -
In a bowl, combine pork, chopped shrimp, cabbage, carrot, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, cornstarch, and black pepper. Mix until the filling looks sticky and evenly blended.
02 -
In a small bowl, mix soy sauce, rice vinegar, honey, sesame oil, chili crisp, green onion, sesame seeds, and ginger if using. Set aside while you roll.
03 -
Fill a wide shallow dish with room-temperature water. Dip one rice paper wrapper for 3-5 seconds, or brush both sides with water, then lay it on a damp cutting board.
04 -
Sprinkle a few sesame seeds over the softened rice paper. Place one nori sheet centered on top, leaving a small rice paper border around the edges.
05 -
Spoon the filling into a zip-top bag and snip one corner. Pipe a thin line of filling near the bottom edge of the nori, fold the bottom over it, tuck in the sides, and roll tightly into a long log.
06 -
Let the roll rest for 1-2 minutes so the wrapper settles. Cut each log into 4 mini rolls with a sharp lightly oiled knife. Repeat with the remaining wrappers and filling.
07 -
Preheat the air fryer to 375 degrees F. Lightly spray or brush the rolls with oil, place them in a single layer, and air fry for 12-15 minutes, turning halfway, until crisp and the center reaches 160 degrees F.
08 -
Let the rolls cool for 2 minutes, then serve with the soy chili sesame dipping sauce while the rice paper is still crisp.
# Notes:
01 -
Makes about 32 mini spring rolls.
02 -
Best served hot within 10 minutes of air frying.
03 -
Use tamari and gluten-free oyster-style sauce if cooking gluten-free.