Crispy Rice Paper Sushi Rolls

Crispy Rice Paper Sushi Rolls are a creative fusion dish that combines the flavors of sushi with the crispy texture of pan-fried rice paper. Filled with rice, seaweed, crab sticks, and creamy avocado, these rolls are fun to make and even more fun to eat. Perfect as a snack, appetizer, or light meal!

Recipe

Serving: 12 rice paper sushi rolls
Prep time: 1 hour
Cook time: 35 minutes

For the steamed rice:
1 ½ cups medium-grain rice (or substitute with your preferred type)
1 ⅔ cups water

For the rice paper sushi rolls:
1 medium avocado, sliced lengthwise into ⅓-inch pieces
1 wedge lemon
12 pieces rice paper
½ cup water
½ teaspoon rice vinegar or white vinegar
12 pieces roasted seaweed sheets
1 tablespoon toasted white sesame
12 imitation crab sticks, halved
3 tablespoons avocado oil or other high-smoke-point oil
Pinch of salt

For the dipping sauce:
2 tablespoons soy sauce
¼ teaspoon wasabi

Instructions

1. Cook the rice:

• Thoroughly rinse the rice, then transfer it to a rice cooker. Add the water and cook on the rice setting, about 30 minutes.
• To cook on the stovetop: Add rice and water to a pot, cover, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Turn off the heat, keep covered, and let it rest for another 15 minutes.
• Transfer the cooked rice to a bowl and let it cool to slightly above room temperature.

2. Prep the fillings:

• Squeeze lemon juice over the avocado slices to prevent browning.
• In a small bowl, mix the water and rice vinegar (or white vinegar). This helps keep the rice paper pliable and prevents it from tearing or browning too quickly.

3. Assemble the rolls:

• Place a piece of rice paper on your work surface. Lightly brush both sides with the vinegar water mixture until just softened.
• On the bottom corner, place a roasted seaweed sheet and add about 2 tablespoons of rice on top. Sprinkle with toasted sesame seeds.
• Layer with crab sticks and avocado slices.
• Fold the bottom of the rice paper over the filling, then fold in the sides, and roll it up tightly like a burrito. Repeat with remaining ingredients.

4. Pan-fry the rolls:

• Heat avocado oil in a pan over medium heat. Add a pinch of salt to help reduce moisture and splatter.
• Place the rolls seam side down in the pan. Pan-fry for about 4 minutes, turning to crisp all sides until golden brown.
• Remove and repeat with the rest of the rolls.
• Serve hot with soy sauce and wasabi on the side.

Tips & notes

• Rice paper moisture matters: Avoid over-wetting the rice paper — it should be just soft enough to fold. Too much moisture can lead to excess splattering when frying.
• Prevent sticking: Use a nonstick pan or ensure the oil is hot before adding the rolls to keep them from sticking.
• Make it your own: You can swap imitation crab for cooked shrimp, tofu, or any other favorite filling.