Air Fryer Rice Paper Rolls are crunchy and tasty, filled with fresh veggies, shrimp, or tofu. You can whip them up quickly without the need for frying in oil!
I love how they come out golden and crispy, making them a perfect snack or appetizer. Plus, it’s fun to dip them in a spicy sauce—talk about a flavor party! 🎉
Ingredients & Substitutions
Rice Paper: The star of the dish! Look for the thinner variety for easy rolling. If you can’t find rice paper, try using thin tortillas, though the texture will be different.
Noodles or Rice: I used vermicelli noodles for a light touch, but cooked rice works beautifully too. You can substitute with quinoa or any grain you prefer!
Protein: Shredded chicken adds flavor, but tofu is great for a vegetarian option. You could also use shrimp or leave it out completely for a lighter roll.
Veggies: Feel free to swap carrots and cucumbers for whatever you have on hand, like bell peppers or avocado. Fresh ingredients keep the rolls crunchy and colorful!
Herbs: Fresh mint and cilantro really boost the flavor. If you’re not a fan, you can use basil or simply omit them.
Oil: I prefer sesame oil for its nutty taste. If it’s not available, any vegetable oil will work just fine. It helps make the rolls crispy!
How Do You Roll Rice Paper Without It Sticking?
Rolling rice paper can be tricky if you haven’t done it before. The key is in the moisture and technique. Start by preparing your filling ingredients so they’re ready to go.
- Dip a sheet of rice paper in warm water for 10-15 seconds. It should be soft but still a bit firm.
- Lay it flat on a clean surface. Place the filling in the center but not too close to the edges.
- Fold the bottom over the filling, then tuck in the sides before rolling tightly. Don’t worry if it’s not perfect; practice makes perfect!
A little tip from my experience: if the rice paper rips, just patch it with another small piece. They’ll still taste great!
How to Make Air Fryer Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 8 sheets rice paper
- 1 cup cooked vermicelli noodles or cooked rice
- 1 cup shredded cooked chicken or tofu (optional for vegetarian)
- 1 medium carrot, julienned
- 1/2 cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped green onions
- 1 cup shredded lettuce or cabbage
- 2 tbsp oil (vegetable or sesame)
- Sesame seeds for garnish (optional)
For the Dipping Sauce:
- 1/4 cup soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tsp chili flakes or Sriracha (optional)
- 1 tsp toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 30 minutes in total to prepare and cook. You’ll spend around 15 minutes prepping your ingredients and rolling the rice papers, and then another 8-10 minutes in the air fryer. Quick, easy, and delicious!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by getting all your filling ingredients ready. Shred the cooked chicken or tofu, julienne the carrots and cucumber, chop the green onions, and rinse your herbs (mint and cilantro) along with the lettuce or cabbage. Having everything prepped will make the rolling process smoother!
2. Soften the Rice Paper:
Fill a large shallow dish or bowl with warm water. Dip one rice paper sheet into the warm water for about 10-15 seconds. You want it to soften but still be a little firm; it will continue to soften as you work with it.
3. Assemble the Rolls:
Lay the softened rice paper flat on a clean surface or plate. Near the center, place a small amount of vermicelli noodles or rice. On top of that, add a small handful of shredded chicken or tofu, a bit of shredded lettuce or cabbage, followed by carrot, cucumber, mint, cilantro, and green onions. Don’t overfill; a little goes a long way!
4. Roll Them Up:
First, fold the bottom of the rice paper up over the fillings. Then, fold in the sides and roll tightly to form a neat roll. Repeat this step for the remaining rice sheets and filling until you have a nice stack of rolls ready to go!
5. Air Fry Them:
Preheat your air fryer to 400°F (200°C) for about 5 minutes. While it’s heating up, lightly brush or spray each rice paper roll with oil. This will help them get crispy as they cook. Place the rolls in the air fryer basket in a single layer—make sure they don’t touch each other.
6. Cooking Time:
Air fry the rice paper rolls for about 6-8 minutes, turning them halfway through, until they are golden and crispy. Keep an eye on them as air fryer times can vary a bit!
7. Make the Dipping Sauce:
While the rolls are cooking, whisk together all the dipping sauce ingredients in a small bowl. Taste and adjust as you wish; you might want a bit more honey for sweetness or more chili for heat!
8. Serve and Enjoy:
Once the rolls are done, carefully remove them from the air fryer. Sprinkle with chopped green onions and toasted sesame seeds for added crunch and flavor. Serve immediately with the freshly made dipping sauce on the side. Enjoy your delicious, crispy rice paper rolls!
Can I Use Different Proteins in This Recipe?
Absolutely! While I used shredded chicken or tofu, you can also try shrimp or even tempeh for various flavor profiles. Just make sure to cook any raw protein beforehand before adding it to your rolls.
What Should I Do If My Rice Paper Rips?
No worries! If your rice paper tears while rolling, simply patch it up with a small piece of another rice paper. They’ll still hold together, and you won’t even notice once they’re cooked!
How Can I Store Leftover Rolls?
Store any leftover rice paper rolls in an airtight container in the fridge for up to 2 days. Keep them separated with parchment paper to prevent sticking. To reheat, just pop them back in the air fryer for a few minutes to regain their crispiness.
Can I Make These Rolls Vegetarian?
Yes, just omit the chicken and use tofu or any vegetables you love. You can also add extras like avocado or bell peppers for added texture and flavor!