Crispy yet slightly chewy on the insides, these air fryer rice paper rolls will be a hit! It is highly versatile and can be served as an appetizer or light lunch. The best part is you can make these crispy rice paper rolls in 45 minutes!
If you have yet tried cooking rice paper rolls in the air fryer, you are missing out! The rolls get crispy and golden on the outside yet still maintain some of their chewiness. These air fryer rice paper rolls are filled with a flavorful filling that consists of stir-fried veggies and crumbled tofu.
If you want a more traditional no-cook version, I recommend trying my vegan rice paper rolls!
💚Why you will love this recipe
- Refreshing, light, yet super filling
- Highly customizable to suit your taste
- A wholesome dish that is naturally gluten-free and vegan
- Much healthier and lower in fats than deep-fried spring rolls
🥬What you will need
📃Ingredient notes and substitutions
- Rice paper wrappers - I recommend using medium or large rice paper wrappers. Adjust the amount of filling used depending on the size you go with. I am using 22cm (8.5 inches) ones.
- Tofu - Use extra-firm or firm tofu that is pressed beforehand, either using a tofu press or stacking something heavy on top. Check out this post, ‘How to press tofu,’ for more details.
- Soy sauce - Can be substituted with tamari or shoyu. Use a gluten-free one if needed.
- Sugar - Feel free to use any sweetener here, like maple syrup, brown sugar, or cane sugar.
🔪How to make
Making the filling
Crumble tofu either using your hands or a fork into a mince-like texture.
Mix all seasonings needed in a small bowl. Stir well and set aside for later use.
Heat some oil in a non-stick pan or cast iron skillet. Add ginger and garlic, and fry until fragrant.
Add cabbage and carrot to a pan. Lightly fry for 2-3 minutes before adding tofu and stir-fry sauce. Cook for another 2-3 minutes or until tofu is hot.
Remove from heat, and stir in green onion. Allow filling to cool slightly before wrapping.
Rolling the rice paper rolls
Fill a shallow plate with 1-2 inches of water. Dip a piece of rice paper in water for a few seconds on both sides or until they are pliable (but not too soft).
Transfer rice paper to a damp, smooth surface (like a porcelain plate or ceramic board). Add ¼-⅓ cup of filling around the lower third of the wrapper.
Fold the left and right sides towards the middle. Then, gently peel off the bottom edge and wrap it over the filling.
Continue to roll up tightly until the roll is sealed, like rolling a mini burrito. Repeat until the fillings are used up.
Cooking in the air fryer
Line the air fryer basket with parchment paper.
Arrange rice paper rolls in one layer, making sure they are not touching or overlapping with each other.
Spray the rolls with some oil.
Air fry at 200C/400F for 10-15 minutes, flipping halfway through. Your crispy rice paper rolls are ready to be served.
🥣Preventing rice paper from sticking
Rice papers are sticky and quite delicate. Here are some tips to keep in mind to prevent them from tearing:
- Keep the work surface damp. Ensure that every surface that comes into contact with the rice paper is moist to prevent sticking. If you use a plate or tray to hold your uncooked rolls, lightly grease them with cooking spray beforehand.
- Do not oversoak rice paper. The rice paper will soften slightly but still maintain its shape after soaking. Wrappers that are too soft are sticky are hard to work with.
- Use a hard and smooth surface for wrapping. This includes plastic, porcelain, and ceramic. Avoid wrapping your rolls on a wooden board as they are quite porous and will cause rice paper to stick.
- Avoid overcrowding when cooking. Ensure that rice paper rolls do not touch each other while cooking. If you have a smaller air fryer, cook your rolls in batches instead.
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✅Helpful tips
- Refrain from overcooking filling - Overcooked veggies will release water, causing the filling to turn soggy. A wet filling will cause rice paper to tear easily.
- Avoid overstuffing the rolls - The filling should only cover ⅓ the wrapper at most.
- Layering 2 sheets - If you are new to wrapping rice paper rolls, or the brand of rice paper purchased is particularly delicate, layer 2 sheets of rice paper. The rolls might turn out a bit chewy, but it is hardly noticeable.
- Eat them immediately - These air fryer rice paper rolls are best enjoyed fresh. They tend to lose their crispiness and turn soft after a while.
- Making ahead - Filling can be cooked ahead of time and refrigerated for up to 4 days. When ready to enjoy, wrap them with rice papers and air fry them!
✨Variations and add-ins
Tofu - If you do not like tofu, feel free to substitute it with veggie ground or crumbled tempeh. Ground turkey and chicken can be used, too, if you are not vegan.
Veggies - Feel free to substitute vegetables mentioned in this recipe with other veggies like napa cabbage, mushrooms, diced bell pepper, and chopped celery.
Pan-fried version - You can pan-fry rice paper rolls too! Heat some oil in a non-stick pan, and fry rolls for 2-3 minutes on both sides or until golden.
🍛How to serve
These crispy rice paper rolls are great as a side dish or appetizer. You could also serve them on their own as a light lunch too! Here are some of my favorite dishes to serve with this recipe:
- Dippings - Some of my go-tos include sweet chili sauce, teriyaki sauce or spicy teriyaki sauce, soy sauce, and sriracha mayo.
- Fried rice - I recommend checking out my kimchi fried rice or vegan ‘egg’ fried rice.
- Noodles - Especially stir-fried noodles like oyster sauce noodles or stir-fry rice vermicelli.
- Asian mains - Particularly Chinese dishes like oyster sauce tofu and hoisin tofu stir-fry.
❄️Storing suggestions
Although these crispy rice paper rolls are best enjoyed fresh, you can refrigerate leftovers for up to 2 days. Keep them in an airtight container to prevent them from drying out, and use a large enough container so the rolls are not touching each other.
When ready to enjoy, air fry them at 200C/400F for 4-5 minutes, or pan-fry them in a non-stick pan until they are hot and crispy.
Another option is to make the filling ahead of time. The filling can be refrigerated for up to 4 days.
❔Commonly asked questions
It is not recommended to freeze these air fryer rice paper rolls. Rice papers are delicate and may tear after freezing and thawing. The filling will also release water, yielding soggy rolls.
Rice paper might soften too quickly and turn sticky when dipped in hot water, making them hard to work with. Hence, it is best to soften rice paper with cold water.
Although rice paper rolls are commonly eaten fresh, they can be cooked too! They will turn light and crispy by baking, pan-frying, or cooking rolls in the air fryer.
You can bake these rice paper rolls instead of making them in the air fryer! Lightly grease rolls with some oil, and bake them in an oven preheated to 200C/400F for 10-15 minutes, turning them halfway through.
📖 Recipe
Crispy Air Fryer Rice Paper Rolls
Ingredients
For sauce
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon shaoxing wine optional but recommended
- 1 teaspoon sesame oil
- ½ teaspoon sugar
For stir fry
- ½ block extra-firm tofu pressed (around 200g/7oz)
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 2 cups shredded cabbage
- 1 small carrot shredded
- 8 rice paper
Instructions
Making the filling
- Mix all seasonings needed in a small bowl. Stir well and set aside for later use.1 tablespoon soy sauce, 1 tablespoon shaoxing wine, 1 teaspoon sesame oil, ½ teaspoon sugar
- Crumble tofu either using your hands or a fork into a mince-like texture.½ block extra-firm tofu
- Heat some oil in a non-stick pan or cast iron skillet over medium-high. Add ginger and garlic, and fry until fragrant.3 cloves garlic, 1 teaspoon minced ginger
- Add cabbage and carrot to a pan. Lightly fry for 2-3 minutes before adding tofu and stir-fry sauce. Cook for another 2-3 minutes, or until tofu is hot.2 cups shredded cabbage, 1 small carrot
- Remove from heat, and stir in green onion. Allow filling to cool slightly before wrapping.
Rolling the rice paper rolls
- Fill a shallow plate with 1-2 inches of water. Dip a piece of rice paper in water for a few seconds on both sides or until they are pliable (but not too soft).8 rice paper
- Transfer rice paper to a damp and smooth surface (like a porcelain plate or ceramic board). Add ¼-⅓ cup of filling around the lower third of the wrapper.
- Fold the left and right sides towards the middle. Then, gently peel off the bottom edge and wrap it over the filling.
- Continue to roll up tightly until the roll is sealed, like rolling a mini burrito. Repeat until the fillings are used up.
Cooking in the air fryer
- Line the air fryer basket with parchment paper.
- Arrange rice paper rolls in one layer, making sure they are not touching or overlapping with each other.
- Spray the rolls with some oil.
- Air fry at 200C/400F for 10-15 minutes, flipping halfway through. Your rolls are ready to be served!
Notes
- Refrain from overcooking filling - Overcooked veggies will release water, causing the filling to turn soggy. A wet filling will cause rice paper to tear easily.
- Avoid overstuffing the rolls - The filling should only cover ⅓ the wrapper at most.
- Layering 2 sheets - If you are new to wrapping rice paper rolls, or the brand of rice paper purchased is particularly delicate, layer 2 sheets of rice paper. The rolls might turn out a bit chewy, but it is hardly noticeable.
- Eat them immediately - These air fryer rice paper rolls are best enjoyed fresh. They tend to lose their crispiness and turn soft after a while.
- Making ahead - Filling can be cooked ahead of time and refrigerated for up to 4 days. When ready to enjoy, wrap them with rice papers and air fry them!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Jo C Chesher says
Can these be frozen? Before cooking or after?
Jim Mee Sha says
I do not recommend doing that as rice papers are pretty fragile and will likely break upon freezing.
Rach says
When do you add the sauce? And how much spring onion
Jim Mee Sha says
You will add the stir-fry sauce along with the tofu. As for spring onion, a stalk will be sufficient.
Nikki says
If I don't have shaoxing wine, would I just omit it... or is there anything I could/should use as a substitute?
Jim Mee Sha says
You can just omit it. Alternatively, substitute it with a teaspoon of rice vinegar.