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Air Fryer Rice Paper Rolls

Crispy, healthy rice paper rolls made in the air fryer, perfect for appetizers or snacks.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 10 rolls
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Calories: 180

Ingredients
  

Rice Paper Rolls
  • 10 sheets rice paper
  • 1 cup cooked vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup cucumber, julienned
  • 0.5 cup fresh cilantro leaves
  • 0.5 cup fresh mint leaves
  • 0.5 cup cooked shrimp, sliced or chicken/tofu
  • 0.25 cup green onions, chopped
Dipping Sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp peanut butter
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • 1 tsp sriracha optional
  • 1-2 tbsp water to thin sauce as needed

Equipment

  • Mixing bowls
  • Air fryer
  • Small bowls for sauce
  • Cutting board

Method
 

  1. Cook vermicelli noodles according to package instructions, rinse with cold water, set aside.
  2. Julienne carrots and cucumber, chop herbs, slice protein.
  3. Dip one rice paper sheet in warm water for 5–8 seconds until pliable. Lay flat.
  4. Place filling in center, fold sides, roll tightly from bottom to top. Repeat.
  5. Preheat air fryer to 375°F (190°C).
  6. Lightly brush or spray rolls with oil. Place in air fryer basket in a single layer.
  7. Air fry for 6–8 minutes, flipping halfway, until golden brown.
  8. Whisk hoisin, peanut butter, soy sauce, lime juice, sriracha, and water to desired consistency.
  9. Serve rolls hot with dipping sauce.

Notes

Customize with different proteins or vegetables. Serve immediately for best crunch.