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Taste Air Fryer Rice Paper Noodle Rolls High end food photography

Crispy Air Fryer Rice Paper Noodle Rolls

These Air Fryer Rice Paper Noodle Rolls offer the crunch of fried spring rolls without the oil. With a texture that shatters on the outside and gives way to a chewy, savory interior, they're a modern twist perfect for quick family dinners or entertaining guests. Vegan and gluten-free friendly options included!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Vietnamese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Rice Paper Wrappers
  • 12 sheets round rice paper wrappers (22cm)
Filling
  • 1 lb ground pork or substitute with chicken, shrimp, or tofu
  • 2 oz vermicelli noodles rice noodles, soaked and chopped
  • 1 large egg for binding
  • 1 cup shredded carrots
  • 1 cup wood ear mushrooms or shiitake, finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 stalks green onions finely chopped
  • 2 tbsp fish sauce or mushroom sauce for vegetarian
  • 1 tbsp oyster sauce use gluten-free if needed
  • 1/2 tsp white pepper
  • 1/2 tsp sugar
Cooking
  • neutral oil avocado or canola, for spraying or brushing

Equipment

  • Air Fryer,
  • Mixing bowl
  • Shallow Bowl
  • Wire rack

Method
 

  1. Prep the Filling: In a large mixing bowl, combine your ground protein, soaked and chopped vermicelli noodles, shredded carrots, mushrooms, aromatics, egg, and seasonings. Mix this by hand until it becomes a sticky, cohesive paste.
  2. Hydrate the Wrappers: Fill a wide shallow bowl with warm water. Dip one sheet of rice paper into the water for just 2 to 3 seconds. It should still feel stiff when you take it out. Do not let it get soft in the water, as it will continue to soften on your cutting board.
  3. Roll Tight: Place the wrapper on a clean surface. Place roughly two tablespoons of filling on the bottom third of the paper. Fold the bottom up over the filling, fold in the sides, and roll tightly upwards into a cigar shape.
  4. The Double Wrap (Optional): If your rice paper feels thin or keeps tearing, you can use a second sheet to double wrap. This creates an extra crunchy, chewy layer that is very satisfying.
  5. Oil Up: Brush every inch of the rolls with oil. This is the secret to getting crispy rolls rather than chewy, pale ones. Do not skip this step.
  6. Air Fry: Arrange the rolls in the air fryer basket in a single layer. Leave space between them so they do not stick. Cook at 380°F (190°C) for 10 to 12 minutes. Flip them halfway through. You are looking for a golden, bubbly, blistered surface.
  7. Cool Down: Let them rest on a wire rack for 5 minutes before serving to enhance their crispiness.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 4gCholesterol: 75mgSodium: 520mgPotassium: 310mgFiber: 1gSugar: 3gVitamin A: 2800IUVitamin C: 4mgCalcium: 40mgIron: 2.5mg

Notes

  • For best results, roll tightly to avoid bursting during cooking.
  • Store leftover rolls in an airtight container in the fridge for up to 2 days. Reheat in the air fryer for more crispiness.
  • Freeze uncooked rolls. Line them up on a baking sheet, freeze individually, then bag them up. Air fry directly from frozen, adding 3–5 extra minutes to cooking time.
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