Crispy Rice Paper Rolls With Sticky Vegetarian Rice

by Zars Kitchen Admin
Crispy Rice Paper Rolls With Sticky Vegetarian Rice

All sorts of beautiful ingredients inside these crispy golden rolls… gooey and delicious sticky rice with garlic, onions, shiitake mushrooms, carrots, baby corn, green beans, water chestnuts, bamboo shoots, and cabbage.  All flavored with your quintessential Chinese flavorings, flavorings soy, rice wine, sesame oil, oyster sauce, and five-spice… this is one recipe you need in your repertoire… it is nothing. But EPIC!!

They turned out just AH-MAZZZZZING… when I posted the vid to my stories, everyone practically begged me for the recipe… beg no more. The rolls are perfect as an appetizer for a party; make them early in the day, then cook right before serving.

Crispy Rice Paper Rolls With Sticky Vegetarian Rice

Crispy Rice Paper Rolls With Sticky Vegetarian Rice

Serves: 15-20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 Dried Shiitake mushrooms
  • 200g Sticky rice
  • Cooking oil
2 Onions, finely chopped
  • Four garlic cloves, minced
  • 2 Carrots, chopped very small
  • 100g Baby corn, chopped fine
  • 100g Green beans, chopped fine into thin rounds
  • 225g Water chestnuts in tin, chopped fine
  • 225g Bamboo shoots in container, chopped fine
  • 1/4 head cabbage, shredded fine
  • 4 Spring onions, finely chopped
  • 3 tbsp Soya sauce
  • 1.5 tbsp Shaoxing wine
  • 1.5 tsp Five-spice powder
  • 2 tsp Sesame Oil
  • Salt to taste
  • 3/4 tsp White pepper
  • 1 tsp dark soya sauce
  • 2 tbsp Oyster sauce
  • Vietnamese Rice paper wrappers (about 15-20 depending on how large you make them)
  • GARNISH: Toasted sesame seeds, chili oil
  • *The carrots and baby corn can be chopped in a food processor*


  1. In a small pan with boiling water, add the mushrooms and simmer on low for 20 mins, drain, then chop small, set aside
  2. Cook the sticky rice, set aside
  3. Heat oil in a large wok on medium heat and cook the onions until translucent, add the garlic and carrot, continue to cook
  4. Add the baby corn green beans, and stir fry for a further few minutes
  5. Add the water chestnuts, bamboo shoots, and cabbage along with the cooked sticky rice, mix thoroughly
  6. Then add in the spring onions, soya sauce, Shaoxing wine, five-spices, sesame oil, salt (I used 1 tsp), white pepper, dark soy, and oyster sauce
  7. Mix again thoroughly, taste and adjust seasonings according to liking, allow the rice mixture to cool
  8. Once ready to wrap, get a deep plate filled with warm water, place a rice paper wrapper into the warm water making sure it is completely submerged, remove, it will still be quite firm, but it will soften quickly
  9. Place the wrapper onto a flat board in front of you so that it is in a diamond shape
  10. Put a good couple of tablespoons of the filling in the bottom 1/3 portion of the wrapper
  11. Rollover once, tuck in the sides and then continue rolling and stick the top; the rice paper wrapper will stick itself and doesn’t require anything additional to seal
  12. Place the roll on a plate with a clean, dry kitchen towel and continue rolling all rolls until the filling is all used up
  13. Once wrapped, transfer the spring rolls to the refrigerator and chill for at least 1 hour, so they can dry out, remove them from the fridge 15 minutes before frying
  14. Shallow fry the rolls in small batches making sure they do not touch, cook each set 5-6 minutes until perfectly golden and crispy
  15. Drain on a rack or kitchen paper and serve hot with lots of chili oil and toasted sesame seeds and spring onions for garnish
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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