There’s something addictive about rice paper transformed from soft and pliable into golden, crackling rolls in the air fryer. These Air Fryer Rice Paper Noodle Rolls pack bright, fresh veggies and slippery rice noodles into a crunchy exterior that’s perfect for quick weeknight dinners, party appetizers, or a portable lunch with a crunchy contrast. If you already love crisp air-fried snacks, you might also enjoy an air-fryer fried rice recipe for a complementary main.
Why you’ll love this dish
Light, fast, and endlessly adaptable — that’s what makes these rolls a keeper. They take pantry staples (rice paper, cooked noodles) and whatever crunchy veg you have on hand, and convert them into something that feels special without much fuss. They’re also:
- Kid-friendly: mild flavors and fun to dip.
- Time-efficient: assembly is quick; air frying does all the heavy lifting.
- Low-commitment: no deep frying, less oil, easy cleanup.
“We made these for a game night and everyone kept coming back for more — crispy on the outside, fresh inside. A total crowd pleaser.”
How this recipe comes together
Start by softening rice paper until they bend easily. Toss cooked rice noodles with julienned vegetables and fresh herbs for brightness. Spoon a tight log of filling onto each wrapper and roll like a burrito, sealing the edge with a dab of water. Air fry in a single layer after a light spray of oil so each roll crisps evenly. Plan on about 10–12 minutes at 375°F (190°C) — watch the color change; you want golden, not burnt.
What you’ll need
- Rice paper wrappers (8–10, depending on size) — soak briefly until pliable.
- Cooked rice noodles or vermicelli (about 6–8 oz cooked).
- Vegetables: carrots (julienned), bell peppers, cucumber — thin strips so they roll easily.
- Fresh herbs: cilantro, mint, or Thai basil — roughly chopped.
- Soy sauce or tamari for dipping (or hoisin + sriracha for a sweet-spicy dip).
- Cooking spray or neutral oil for air frying.
- Optional: toasted sesame oil (a teaspoon folded into the filling), chopped scallions, crushed peanuts.
Substitutions/notes: use glass noodles or soba for a different texture. If you want a protein, add shredded rotisserie chicken, cooked tofu, or shrimp into the filling. For more background and a different rice-paper technique, see this take on crispy rice paper spring rolls.
Step-by-step instructions
- Prepare the filling: Cook rice noodles per package instructions, drain, and toss with a little sesame oil so they don’t clump. Add julienned carrots, bell pepper, cucumber, and chopped herbs. Season lightly with salt and a splash of soy or tamari.
- Soak wrappers: Submerge one rice paper at a time in warm water for 8–12 seconds until pliable but not overly soft. Lay on a clean work surface.
- Assemble: Place ~2 tablespoons (or a small handful) of the noodle-veg mix across the lower third of the wrapper. Fold sides in, then roll tightly away from you to seal. Repeat with remaining wrappers.
- Prep air fryer: Lightly spray the basket to prevent sticking. Arrange rolls in a single layer with space between them. Don’t overlap.
- Oil the rolls: Mist the tops lightly with cooking spray (or brush with a little oil) so they brown evenly.
- Air fry: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway if your model needs it, until golden and crisp. Timing varies by air fryer and roll size, so check at 8 minutes the first time.
- Serve: Let rest 1–2 minutes (they crisp up as they cool) and serve with soy sauce, tamari, or your favorite dipping sauce.
Best ways to enjoy it
Serve these rolls hot for maximum crunch. Presentation ideas:
- Arrange on a platter with small bowls of dipping sauces: soy-tamari, sweet chili, peanut sauce, or hoisin-sriracha.
- Garnish with toasted sesame seeds and chopped peanuts for texture.
- Add a bed of mixed greens or pickled carrots on the side to brighten the plate.
- For a party, serve alongside steamed dumplings or a light noodle salad for variety.
Storage and reheating tips
- Refrigeration: Store cooked rolls in an airtight container for up to 48 hours. They’ll soften but can be revived.
- Freezing: Not ideal for best texture, but you can freeze fully cooled rolls wrapped individually for up to 1 month; thaw in the fridge and re-crisp in the air fryer.
- Reheating: Reheat in the air fryer at 350°F (175°C) for 3–5 minutes until crisp. Avoid microwaving — it makes rice paper chewy and limp.
- Food safety: Don’t leave fillings at room temperature for more than 2 hours; discard if left longer.
Pro chef tips
- Don’t over-soak the rice paper. It should be flexible but still slightly tacky so it seals well. Over-soaked wrappers tear easily.
- Keep fillings dry-ish. Pat cucumbers and other wet vegetables with paper towel to prevent sogginess.
- Roll tightly. A snug roll crisps more evenly and is less likely to fall apart.
- Work one wrapper at a time. Wet rice paper dries quickly and becomes hard to manage.
- If you want extra-crisp edges, brush a thin line of oil down the seam before rolling.
Creative twists
- Mediterranean: fill with cooked orzo, roasted red peppers, chopped olives, parsley, and feta — serve with tzatziki.
- Spicy shrimp: fold in chopped cooked shrimp, Sriracha, and scallions; serve with lime-soy dipping sauce.
- Vegan protein: use marinated baked tofu cubes and add shredded cabbage for crunch.
- Sweet version: swap noodles for thinly sliced fruit, a smear of nut butter, and a sprinkle of toasted coconut; air fry briefly for warm, crispy dessert rolls.
Common questions
Q: How long does the whole process take?
A: Plan 20–30 minutes total: 10–15 minutes to prep noodles and veggies and assemble, then 10–12 minutes air-frying (done in batches if needed).
Q: Can I bake these instead of using an air fryer?
A: Yes — bake on a lined sheet at 400°F (200°C) for 12–15 minutes, turning once, until golden. Results are similar but the air fryer usually gives crisper, quicker results.
Q: Are these gluten-free?
A: They can be. Use rice paper and rice noodles (gluten-free), and swap soy sauce for tamari or a certified gluten-free soy sauce.
Q: Can I make them ahead for a party?
A: Assemble rolls and refrigerate un-fried for up to 4 hours; air fry just before serving for best texture. Fully cooked rolls can be reheated in the air fryer.
Q: How do I prevent tearing when soaking rice paper?
A: Use warm (not hot) water and a shallow bowl. Dip briefly, about 8–12 seconds, and remove as soon as it’s pliable. Handle gently and use one sheet at a time.
Q: What sauces pair best?
A: Classic soy/tamari, peanut sauce, sweet chili, hoisin with lime, or a simple mix of soy, rice vinegar, and a touch of honey.
Enjoy these crunchy, fresh Air Fryer Rice Paper Noodle Rolls as a light meal or shareable snack — they’re a flexible template that rewards simple tweaks and quick air-fryer magic.
Air Fryer Rice Paper Noodle Rolls
Ingredients
For the Rolls
- 8-10 pieces Rice paper wrappers Soak until pliable
- 6-8 oz Cooked rice noodles or vermicelli Cook per package instructions
- 2 each Carrots Julienned
- 1 each Bell pepper Thinly sliced
- 1 each Cucumber Thinly sliced
- 1/4 cup Fresh herbs (cilantro, mint, or Thai basil) Roughly chopped
- to taste Salt Season to taste
- 1-2 tablespoons Soy sauce or tamari For dipping
- as needed Cooking spray or neutral oil For air frying
- 1 teaspoon Toasted sesame oil Optional, for taste
- to taste Crushed peanuts Optional, for topping
Instructions
Preparation
- Cook rice noodles according to package instructions, drain, and toss with a little sesame oil to prevent clumping.
- Add julienned carrots, bell pepper, cucumber, and chopped herbs to the noodles. Season lightly with salt and a splash of soy or tamari.
Assembly
- Soak one rice paper wrapper at a time in warm water for 8-12 seconds until pliable. Lay it on a clean work surface.
- Place about 2 tablespoons of the noodle-vegetable mix across the lower third of the wrapper, fold in the sides, and roll tightly to seal.
- Repeat with the remaining wrappers and filling.
Cooking
- Lightly spray the air fryer basket to prevent sticking and arrange the rolls in a single layer with space between them.
- Mist the tops of the rolls lightly with cooking spray or brush with a little oil for even browning.
- Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway if needed, until golden and crisp. Check at 8 minutes for doneness.
Serving
- Let the rolls rest for 1-2 minutes before serving with soy sauce, tamari, or your favorite dipping sauce.