Ingredients
- Rice paper wrappers – 10 pieces
- Vermicelli noodles – 100g
- Carrots – 1 medium, julienned
- Cucumber – 1 medium, julienned
- Bell pepper – 1 medium, thinly sliced
- Shrimp or tofu – 200g, cooked
- Fresh herbs (mint, cilantro) – 1/2 cup
- Vegetable oil – 1 tbsp
- Dipping sauce – as needed
Instructions
- Soak vermicelli noodles in hot water for 10 minutes, then drain.
- Prepare vegetables and protein, set aside.
- Dip rice paper in warm water until soft.
- Place a small amount of noodles, vegetables, and protein on the paper.
- Add fresh herbs on top.
- Roll tightly, folding the sides in.
- Brush the rolls with vegetable oil.
- Preheat air fryer to 180°C (350°F).
- Place rolls in the air fryer basket in a single layer.
- Cook for 8-10 minutes until golden and crispy.
- Serve with dipping sauce.
Notes
- Experiment with different fillings.
- Ensure the rice paper is soft but not too wet.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Air Fryer Rice Paper Noodle Rolls, rice paper rolls, air fryer recipes, vegan rolls