Air Fryer Rice Paper Noodle Rolls
These crispy Air Fryer Rice Paper Noodle Rolls are filled with fresh veggies and rice noodles, making them perfect for quick dinners, appetizers, or portable lunches.
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.
Notes
Store cooked rolls in an airtight container for up to 48 hours. They can be reheated in the air fryer at 350°F (175°C) for 3-5 minutes. Freezing is not ideal for best texture. For variations, try filling with orzo, cooked shrimp, or marinated tofu.