Crispy Rice Paper Rolls with Red Lentil Curry Filling
Rice paper rolls are a Vietnamese classic, traditionally enjoyed fresh with crisp vegetables, herbs, and flavorful fillings.
This recipe gives that familiar wrap a delicious twist by turning it golden and crisp around a creamy red lentil curry filling.
The contrast is what makes these rolls so irresistible: a delicate, crackly shell gives way to a rich, mildly spicy center packed with red lentils, peas, carrots, and onion.
Red lentils are the nutritional star here, providing plant-based protein, fiber, iron, and folate to help make the rolls filling and satisfying.
Coconut milk adds creaminess and healthy fats, while carrots and peas contribute vitamins, minerals, and extra fiber.
A little five-spice brings warmth, chili adds gentle heat, and fresh cilantro and lime cut through the richness with a bright, refreshing finish.
They’re wonderful for lunch, dinner, or a snack when you want something nourishing that still feels like a treat.
Nutrition
per serving (≈93g)Instructions
28 stepsTo Make the Filling
Gather your required ingredients.
Finely chop the onion and carrot.
Heat a little olive oil in a pan over medium heat.
Add the onion and carrot and cook until softened.
Add the grated ginger and cook for 1–2 minutes until fragrant.
Add the green peas.
Season with sea salt, chili flakes, and five-spice powder.
Stir and cook for another few minutes so the vegetables and spices become fragrant.
Add the red lentils and mix everything together.
Pour in the coconut milk and add the lime juice.
Cook until the filling becomes creamy and well combined.
Remove from the heat and let it cool slightly.
Add the chopped cilantro and mix through.
To Shape the Rolls
Prepare a bowl or tray of water.
Dip one rice paper sheet into the water until softened.
Place it on a clean work surface.
Spoon around 2 tablespoons of filling onto one side of the sheet.
Fold in the sides and roll tightly, like a spring roll.
Repeat with the remaining rice paper sheets and filling.
To Fry
Heat a little olive oil in a pan over medium heat.
Place the rice paper rolls in the pan in a single layer.
Fry until golden and crisp on one side.
Turn carefully and fry on the other side until evenly crisp.
Repeat with the remaining rolls.
To Serve
Transfer the crispy rolls to a serving plate.
Garnish with fresh cilantro.
Serve with lime wedges on the side.
Finish with an extra squeeze of lime juice if desired.
Recipe Notes
Texture & Technical Notes:
- The filling should be creamy and flavorful, but not too wet. If it feels too loose, cook it a little longer before rolling.
- Let the filling cool slightly before assembling, otherwise the rice paper may soften too much and tear.
- Do not over-soak the rice paper. It should be flexible, but still strong enough to roll.
- Roll the rice paper tightly so the filling stays in place during frying.
- Pan-fry over medium heat so the outside becomes crisp without burning too quickly.
Storage:
- These rice paper rolls are best served fresh, shortly after frying, when the outside is still crisp.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan over medium heat or in the oven at 180°C for 8–10 minutes to bring back some crispness.
- Freezing is not recommended, as rice paper can change texture after thawing.
