Air Fryer Rice Paper Rolls Recipe

Introduction

These Air Fryer Rice Paper Rolls are a delicious and healthier twist on traditional fried spring rolls. Filled with a savory pork and vegetable mixture, they are crispy on the outside and tender inside. Perfect as a snack or appetizer, they’re easy to prepare with the help of your air fryer.

Ingredients

• 300 g pork mince
• 1 white onion (finely sliced)
• 3 garlic cloves (minced)
• 1 inch ginger (minced)
• 1/4 cabbage (finely chopped)
• 2 carrots (finely sliced into 1 inch batons)
• 2 sticks celery (finely sliced into 1 inch batons)
• 100 g shiitake mushrooms (finely sliced)
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 16 rice paper wrappers
• 2 tbsp sweet chilli sauce
• 1 tbsp vegetable oil (for frying)

Instructions

1. Step 1: Heat a large frying pan or wok over medium-high heat. Drizzle with 1 tablespoon vegetable oil, then add the sliced onions. Fry for a couple of minutes, stirring frequently until softened.
2. Step 2: Add the pork mince to the pan and break it apart with a spatula. Cook for about 10 minutes, stirring occasionally until the pork starts to brown and excess liquid evaporates.
3. Step 3: Stir in the minced garlic and ginger, frying for one more minute. Add the carrots, cabbage, and shiitake mushrooms, stir-frying for two minutes, then add the celery and cook for another minute.
4. Step 4: Pour in the soy sauce, sesame oil, and oyster sauce. Stir fry the mixture for another two minutes, then taste and adjust seasoning with extra sauces, salt, or pepper if needed. Transfer the filling to a large plate and refrigerate to cool for 10 minutes.
5. Step 5: Prepare a large bowl with warm water. Dip a rice paper wrapper into the water for a few seconds until it softens, then lay it flat on a clean surface. Place about 2 tablespoons of filling about 2 inches from the bottom edge of the wrapper. When the wrapper becomes sticky (about 10-20 seconds), fold the bottom over the filling, then fold in the sides and roll up tightly.
6. Step 6: Wrap each roll with a second rice paper wrapper to help hold it together during cooking. Repeat this process until all rolls are prepared.
7. Step 7: Arrange the rolls in your air fryer basket, making sure they do not touch. Air fry at 200°C (390°F) for 10 minutes, monitoring to prevent burning. Serve hot with sweet chilli sauce and enjoy.

Tips & Variations

• Use a mixture of vegetables like bell peppers or bean sprouts for extra crunch and color.
• For a vegetarian version, substitute pork with tofu or mushrooms and use vegetarian oyster sauce.
• Make sure to dry the vegetables well to avoid soggy filling.
• Double wrapping the rolls helps prevent tearing during air frying.

Storage

Store leftover rice paper rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer at 180°C (350°F) for 3–4 minutes to restore crispiness. Avoid microwaving as it can make the wrapper soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these rice paper rolls?

Yes, you can freeze uncooked wrapped rolls by placing them on a tray to freeze individually, then transferring them to a freezer-safe bag. Cook from frozen in the air fryer, adding a few extra minutes to the cooking time.

Do I need to soak the rice paper wrappers in warm water?

Yes, soaking the rice paper briefly softens it, making it pliable for rolling. Be careful not to soak for too long, or it will become too sticky and tear easily.

Air Fryer Rice Paper Rolls Recipe

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These Air Fryer Rice Paper Rolls are a delicious, crispy take on traditional fresh rice paper rolls, filled with a savory pork and vegetable mixture. Using an air fryer, the rolls achieve a golden, crunchy exterior while keeping the filling flavorful and slightly crunchy. Perfect as a snack or appetizer, they come with a sweet chili dipping sauce for an extra burst of flavor.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 rolls 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Filling

• 300 g pork mince
• 1 white onion, finely sliced
• 3 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1/4 cabbage, finely chopped
• 2 carrots, finely sliced into 1 inch batons
• 2 sticks celery, finely sliced into 1 inch batons
• 100 g shiitake mushrooms, finely sliced
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1 tbsp vegetable oil (for frying)

Assembly

• 16 rice paper wrappers

Serving

• 2 tbsp sweet chilli sauce

Instructions

1. Prepare the filling: Place a large frying pan, skillet, or wok over medium-high heat and drizzle with 1 tablespoon of vegetable oil. Add the sliced onions and sauté for a couple of minutes, stirring frequently until they soften.
2. Cook the pork mince: Add the ground pork to the pan and break it apart with a spatula. Fry for about 10 minutes, stirring occasionally until the pork browns and any liquid evaporates.
3. Add aromatics and vegetables: After the pork has browned, add minced garlic and ginger. Fry for another minute, then add the carrot, cabbage, and mushrooms. Stir fry these for 2 minutes before adding the celery. Continue to cook for a minute until vegetables are slightly tender but still crunchy.
4. Season the filling: Pour in the light soy sauce, sesame oil, and oyster sauce. Stir fry everything for 2 more minutes, tasting and adjusting seasoning with additional sauce, salt, or pepper if desired. The filling should be flavorful with crisp vegetables. Transfer the mixture to a large plate and refrigerate for 10 minutes to cool.
5. Soften the rice paper wrappers: Fill a large plate or bowl with warm water. Dunk a rice paper wrapper into the water, submerging it for a few seconds until soft and slightly sticky. Remove and place on a clean chopping board.
6. Assemble the rolls: Spoon about 2 tablespoons of the cooled filling onto the rice paper about 2 inches from the base. After 10-20 seconds when the wrapper is pliable, pinch the base and fold over the filling. Fold in the sides tightly and roll up firmly into a tight cylinder to enclose the filling.
7. Double wrap the rolls: Wrap each assembled roll in another rice paper wrapper to prevent breaking during air frying. Repeat this process until all rolls are made.
8. Air fry the rolls: Place the wrapped rice paper rolls in the air fryer basket, making sure they do not touch. Cook at 200°C (390°F) for 10 minutes, keeping an eye on them to avoid burning. The rolls should turn golden and crispy.
9. Serve: Serve the crispy air-fried rice paper rolls hot with sweet chili sauce for dipping. Enjoy as a tasty appetizer or snack!

Notes

• Ensure the filling is completely cooled before filling the rice papers to prevent tearing.
• Double-wrapping the rolls with rice paper helps maintain their shape and prevents breaking during air frying.
• Adjust the cooking time slightly if your air fryer runs hot or if the rolls are exceptionally thick.
• You can substitute pork mince with chicken or turkey mince as preferred.
• For a vegetarian version, omit the meat and increase the quantity of mushrooms and cabbage.
• Soak each rice paper wrapper just until pliable; soaking too long may cause it to tear.

Keywords: air fryer, rice paper rolls, pork mince, Asian appetizer, crispy rolls, healthy snack, sweet chili sauce