Air Fryer Rice Paper Noodle Rolls Recipe
Introduction
These Air Fryer Rice Paper Noodle Rolls are a delightful, crispy snack or appetizer that’s easy to make at home. Filled with vermicelli noodles, fresh veggies, and your choice of tofu or shrimp, they offer a light yet satisfying bite perfect for any occasion.
Ingredients
- 8 rice paper sheets
- 1 cup cooked vermicelli noodles
- 1/2 cup shredded carrots
- 1 cup finely chopped cabbage
- 1 block of firm tofu (or 8 cooked shrimp)
- 2 tablespoons green onion, sliced
- 2 teaspoons grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or rice vinegar)
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
- Oil spray for air frying
- Optional dipping sauce: sweet chili, peanut, or soy-ginger
Instructions
- Step 1: Soak one rice paper sheet in warm water for 10–15 seconds until it becomes soft and pliable.
- Step 2: Transfer the softened sheet to a damp surface such as a wooden board or clean towel.
- Step 3: Place a small layer of cooked vermicelli noodles, shredded carrots, chopped cabbage, and your choice of tofu or shrimp in the center of the sheet.
- Step 4: Fold in the sides of the rice paper, then roll it up tightly from the bottom like a burrito. Repeat with the remaining sheets and filling.
- Step 5: Lightly brush or spray each roll with sesame oil or a neutral oil to help them crisp up in the air fryer.
- Step 6: Preheat your air fryer to 375°F (190°C) for 2–3 minutes.
- Step 7: Arrange the rolls seam-side down in a single layer in the air fryer basket, avoiding overcrowding for even cooking.
- Step 8: Air fry for 8–10 minutes, flipping halfway through, until the rolls are golden and crispy on both sides.
- Step 9: Serve the rolls hot with your favorite dipping sauce such as sweet chili, peanut, or soy-ginger.
Tips & Variations
- For added flavor, marinate the tofu or shrimp in soy sauce and ginger before assembling.
- Swap the cabbage and carrots for other crunchy veggies like bell peppers or bean sprouts.
- If you prefer a gluten-free option, ensure your soy sauce and Shaoxing wine are gluten-free varieties.
- Try adding fresh herbs like mint or cilantro inside the rolls for a refreshing twist.
Storage
Store leftover rice paper rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place them back in the air fryer at 350°F (175°C) for 3–5 minutes to restore crispness. Avoid microwaving as this will make the rolls soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls ahead of time?
You can prepare the fillings and roll them in rice paper in advance, but it’s best to air fry just before serving to maintain crispiness.
What can I use if I don’t have an air fryer?
You can bake the rolls in a conventional oven at 375°F (190°C) on a parchment-lined baking sheet for about 12–15 minutes, turning halfway through to crisp evenly.
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Air Fryer Rice Paper Noodle Rolls Recipe
- Total Time: 25 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
These Air Fryer Rice Paper Noodle Rolls are a deliciously crispy and healthy appetizer or snack. Filled with vermicelli noodles, shredded carrots, chopped cabbage, and your choice of firm tofu or cooked shrimp, they offer a delightful combination of textures and flavors. Lightly brushed with sesame oil and air fried until golden, these rolls are perfect served hot with a variety of dipping sauces such as sweet chili, peanut, or soy-ginger.
Ingredients
Rice Paper Rolls
- 8 rice paper sheets
- 1 cup cooked vermicelli noodles
- 1/2 cup shredded carrots
- 1 cup finely chopped cabbage
- 1 block firm tofu (or 8 cooked shrimp)
- 2 tablespoons green onion, sliced
- 2 teaspoons grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or rice vinegar)
- 1 tablespoon sesame oil
- 1/2 teaspoon sugar
- Oil spray for air frying
Optional Dipping Sauces
- Sweet chili sauce
- Peanut sauce
- Soy-ginger sauce
Instructions
- Soak rice paper: Soak one rice paper sheet in warm water for 10–15 seconds until it becomes soft and pliable.
- Prepare surface: Transfer the softened sheet to a damp surface such as a wooden board or clean towel to prevent sticking.
- Add filling: Place a small layer of cooked vermicelli noodles, shredded carrots, finely chopped cabbage, and your choice of firm tofu or cooked shrimp in the center of the rice paper.
- Roll the rice paper: Fold the sides over the filling, then tightly roll it up from the bottom like a burrito. Repeat this process with remaining sheets and filling.
- Apply oil: Lightly brush or spray each rice paper roll with sesame oil or a neutral oil to help them crisp up in the air fryer.
- Preheat air fryer: Preheat your air fryer to 375°F (190°C) for 2–3 minutes to ensure even cooking.
- Arrange rolls: Place the rolls seam-side down in a single layer inside the air fryer basket. Avoid overcrowding to allow proper air circulation and crispiness.
- Air fry rolls: Cook the rolls in the air fryer for 8–10 minutes, flipping them halfway through the cooking time, until both sides are golden brown and crispy.
- Serve hot: Remove the rolls from the air fryer and serve immediately with your favorite dipping sauces like sweet chili, peanut, or soy-ginger sauce.
Notes
- Soaking the rice paper sheets only for about 10–15 seconds is critical to make them pliable without tearing.
- If you prefer a vegetarian option, use firm tofu; for a pescatarian option, cooked shrimp works well.
- Ensure the air fryer basket isn’t overcrowded to get the crispiest rolls.
- Extra sesame oil or neutral oil spray helps achieve the golden, crispy exterior.
- Dipping sauces can be customized based on your preference to add sweetness, nuttiness, or tanginess to the rolls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
Keywords: Rice paper rolls, air fryer recipe, vegetarian appetizer, crispy rice rolls, vermicelli noodles, tofu rolls, shrimp rice rolls
