How to Fry Spring Roll Wrappers

Make deconstructed spring rolls with fried wrappers and dip.

Homemade spring rolls are deceptively simple and deliciously rewarding. But once you've depleted the filling, you're bound to have a stack of leftover wrappers. Make chips with the unused wrappers for an inventive snack. Spring rolls are traditionally made from thin, round sheets of rice paper. But wonton wrappers, which are square-shaped and made from flour and eggs, make for great chips as well. Pair your Asian-inspired chips with a dip for a crowd-pleasing snack. Does this Spark an idea?

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Rice paper or wonton wrappers
Oil
Heavy-bottomed pan
Tongs
Baking sheet
Paper towels
Salt

Instructions

- 1
  
  Stack the wrappers and cut them into halves or quarters, depending on the size.
- 2
  
  Fill a heavy-bottomed pot or pan with 1/4-inch of a neutral oil with a high smoke point, like canola or sunflower oil. Heat the oil over medium-high heat to 350 F. If you don't have a thermometer, test the temperature with a small piece of rice paper. If the oil bubbles vigorously when the wrapper is added, it's ready.
- 3
  
  Add the wrappers to the oil in batches of about six. Frying too many at once will cause the temperature to drop and produce unevenly-cooked chips.
- 4
  
  Fry the wrappers for just a minute or two, flipping them over with a metal slotted spoon or tongs halfway through.
- 5
  
  Remove the wrappers from the oil when they are light brown in color. Transfer the fried wrappers to a baking sheet lined with paper towels to drain excess oil.
- 6
  
  Sprinkle the fried wrappers with salt before serving.