Description
Crispy on the outside and filled with a savory, veggie-packed noodle mix, these Air Fryer Rice Paper Noodle Rolls are a lighter twist on traditional fried spring rolls. They’re quick to make and satisfyingly crunchy without deep frying.
Ingredients
8 rice paper wrappers
1 cup cooked glass noodles
1/2 cup shredded carrots
1/2 cup shredded cabbage
1/4 cup chopped scallions
1/2 cup cooked chopped mushrooms
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder
Oil spray or neutral oil for brushing
Instructions
1. Mix cooked noodles, carrots, cabbage, mushrooms, scallions, soy sauce, sesame oil, and garlic powder in a bowl.
2. Dip one rice paper sheet in warm water for 5-7 seconds and place on a damp surface.
3. Add 2 tablespoons of filling to the bottom third. Fold the bottom up, fold in the sides, and roll tightly.
4. Repeat with remaining wrappers.
5. Lightly brush or spray rolls with oil.
6. Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crisp.
Notes
Use tamari instead of soy sauce to keep it gluten-free.
Don’t over-soak the rice paper or it will tear.
Reheat leftovers in the air fryer to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: air fryer rice paper rolls, crispy noodle rolls, vegetarian air fryer snack