Crispy Rice Paper Noodle Rolls (Print Version)

Golden-crisp rice paper rolls filled with noodles, vegetables and protein, perfectly air-fried for a healthy, flavorful appetizer.

# Ingredients:

→ Base Components

01 - 8 rice paper sheets
02 - 1 cup cooked vermicelli noodles

→ Vegetables

03 - 1/2 cup shredded carrots
04 - 1 cup finely chopped cabbage
05 - 2 tablespoons sliced green onion

→ Protein

06 - 1 block of firm tofu (or 8 cooked shrimp)

→ Seasonings

07 - 2 teaspoons grated ginger
08 - 1 tablespoon minced garlic
09 - 1 tablespoon soy sauce
10 - 1 tablespoon Shaoxing wine (or rice vinegar)
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon sugar
13 - Oil spray for air frying

→ Dipping Options

14 - Sweet chili, peanut, or soy-ginger sauce

# Steps:

01 - Soak one rice paper sheet in warm water for 10–15 seconds until soft and pliable.
02 - Transfer the softened sheet to a damp surface like a wooden board or clean towel.
03 - Add filling to the center: a small layer of vermicelli noodles, shredded veggies, and either tofu or shrimp.
04 - Fold in the sides, then roll up tightly from the bottom like a burrito. Repeat with remaining sheets.
05 - Lightly brush or spray each roll with sesame oil or neutral oil to help crisp in the air fryer.
06 - Preheat your air fryer to 375°F (190°C) for 2–3 minutes.
07 - Arrange rolls seam-side down in the basket in a single layer. Avoid overcrowding.
08 - Air fry for 8–10 minutes, flipping halfway, until golden and crispy on both sides.
09 - Serve hot with your favorite dipping sauce like sweet chili, peanut, or soy garlic.

# Notes:

01 - For extra crunch, extend air frying time by 1–2 minutes.
02 - Don't over-soak the rice paper — it becomes hard to roll.
03 - These rolls can be frozen before cooking and air-fried directly from frozen.
04 - Try different fillings: mushrooms, shredded chicken, or avocado for variety.

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