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.
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.
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.
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.
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.
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.
Cool Down: Let them rest on a wire rack for 5 minutes before serving to enhance their crispiness.
