Crispy Air Fryer Rice Paper Rolls
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!
Servings: 8 rolls
Calories: 87kcal
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
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!
Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 258mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1064IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
