Crispy Rice Paper Sushi Rolls
Crispy Rice Paper Sushi Rolls are filled with rice, roasted seaweed, imitation crab, avocado, and sesame seeds, then pan-fried until golden and crispy. Serve them with soy sauce and wasabi for a fun sushi-inspired appetizer or light meal.
Ingredients
For the steamed rice
- 1½ cups medium-grain rice, or substitute with your preferred type
- 1⅔ 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 sheets roasted seaweed
- 1 tablespoon toasted white sesame seeds
- 12 pieces imitation crab sticks, halved
- 3 tablespoons avocado oil, or other high-smoking-point cooking oil
- Pinch of salt
For the dipping sauce
- 2 tablespoons soy sauce
- ¼ teaspoon wasabi
Instructions
- To 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 the rice and water to a pot, cover, and bring to a boil over medium-high heat. Reduce the 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.
- To prepare the fillings: Slice the avocado and squeeze lemon juice over it to prevent browning. In a small bowl, mix the water and rice vinegar (or white vinegar).
- To assemble the rolls: Place one piece of rice paper on your work surface. Lightly brush both sides with the vinegar water mixture until just softened. Place one roasted seaweed sheet on the bottom corner, then top with about 2 tablespoons of rice and sprinkle with toasted sesame seeds. Add the imitation crab and avocado. Fold the bottom over the filling, fold in the sides, and roll tightly like a burrito. Repeat with the remaining ingredients.
- To pan-fry the rolls: Heat the avocado oil in a pan over medium heat. Add a pinch of salt to help reduce moisture and minimize splattering. Place the rolls seam side down in the pan and cook for about 4 minutes, turning until all sides are golden brown and crispy. Repeat with the remaining rolls.
- To serve: Mix the soy sauce and wasabi together and serve alongside the hot crispy rice paper sushi rolls.
Video
Notes
- Don't over-brush the rice paper: It will continue to soften as you assemble the rolls, making it easier to fold.
- Use rice vinegar: Mixing a little rice vinegar into the water helps the rice paper brown more beautifully during pan-frying.
- Cool the rice first: Let the rice cool to slightly above room temperature before assembling so it doesn't over-soften the rice paper.
- Pan-fry in batches: Leave space between each roll so they crisp evenly instead of steaming.
- Serve immediately: These rolls are at their crispiest right after pan-frying.
- Customize the filling: Try cooked shrimp, tofu, smoked salmon, cucumber, or your favorite sushi fillings.