Rice Paper Spring Onion Rolls + Crispy, Cheesy, Irresistible Bites

Craving a crispy, cheesy snack that comes together in minutes? These Rice Paper Spring Onion Rolls are a game-changer! With just three ingredients and a quick pan-fry, you’ll have golden, crunchy bites bursting with flavor. Perfect as a quick appetizer, a savory breakfast, or a last-minute snack, these rolls are easy to make and pair beautifully with a spicy chili soy dipping sauce. Let’s roll into this simple yet satisfying recipe!

If you’ve got leftover rice paper from a summer roll night, this is the perfect way to use it up! Inspired by street food flavors and the magic of crispy cheese, these rolls deliver a satisfying crunch with every bite. The spring onions add a mild, fragrant kick, balancing the gooey, melted cheese inside. Plus, spring onions are rich in vitamins C and K, supporting immunity and bone health. You can even prep these in advance, store them in the fridge, and fry them up fresh when hunger strikes. It’s a dish that proves simple ingredients can create something truly special.

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Recipe Details

Serving Size: 1 serving (5 small rolls)

Ingredients:

• 5 sheets of rice paper
• 1/2 cup diced spring onions
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

For the dipping sauce:

• 1 tbsp soy sauce
• 1 tsp gochugaru (Korean chili flakes)
• 1/2 tsp apple cider vinegar

Instructions:

1. Prepare the Rice Paper: Fill a shallow plate with warm water. Dip each rice paper sheet in the water for 5 seconds, just until soft.
2. Assemble the Rolls: Place a small handful of spring onions and shredded cheese in one corner of the softened rice paper. Roll tightly like a spring roll, then gently coil the roll into a snail shape.
3. Pan-Fry the Rolls: Heat a little oil in a non-stick pan over medium heat. Add the coiled rolls and fry for 2-3 minutes on each side, or until golden and crispy.
4. Make the Dipping Sauce: In a small bowl, mix the soy sauce, gochugaru, and apple cider vinegar.
5. Serve: Plate the crispy rolls and serve immediately with the spicy dipping sauce. Enjoy while hot and melty!

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Tips for the Dish

• Ingredient Substitutions: Swap spring onions for chives or finely diced green capsicum (bell pepper) for a different flavor. Use vegan cheese for a plant-based option.
• Make-Ahead & Storage: Assemble the rolls, place them on a tray lined with parchment paper, and store them in the fridge for up to 24 hours before frying.
• Extra Crispy Hack: After frying, place the rolls on a wire rack instead of a plate to keep them extra crisp.

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Wrap-Up

These Rice Paper Spring Onion Rolls are a crispy, cheesy delight that prove delicious snacks don’t have to be complicated. Whether you’re looking for a quick bite or a crowd-pleasing appetizer, this recipe is sure to hit the spot. Try it out, snap a photo, and share your creations with me in the comments or on Instagram @CookWithJuyea. Let’s keep rolling out tasty, easy recipes together!

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