This simple method for air-fried rice paper noodle rolls became a weekday favorite the first time I made it. I discovered the combination on a rainy afternoon when I wanted the texture of a spring roll without deep frying. The result — crisp, blistered rice paper wrapped around a savory noodle and vegetable filling — was light yet substantial. The exterior crisps in the air fryer while the inside stays moist and bright; it’s a textural contrast that surprised every member of my family and soon earned a place in our rotation of healthy snacks and easy appetizers. I first experimented with a tofu-filled version and later offered a shrimp alternative for guests who prefer seafood. What makes this preparation special is how adaptable it is: you can assemble everything in about 20 minutes, pop the rolls into the air fryer for a short, oil-sparing blast, and get even picky eaters excited about vegetables. The seasoning is deliberately simple — soy, sesame oil, grated ginger and a splash of Shaoxing or rice vinegar — so the filling tastes clean and layered rather than heavy. When friends come over, I often serve these with a quick dipping sauce and watch them disappear.

Ingredients

• Rice paper sheets (8 sheets): Choose thin round rice paper meant for fresh rolls. Thicker varieties will crisp differently; brands like Banh Trang or Huy Fong are reliable. Keep them covered with a damp towel while assembling to stay pliable.
• Cooked vermicelli noodles (1 cup): Thin rice vermicelli rehydrates quickly. Cook according to package instructions, rinse with cold water, drain well and toss with a touch of sesame oil to prevent clumping.
• Shredded carrots (1/2 cup): Use a box grater or julienne peeler for thin, even shreds so they roll without tearing the sheet.
• Finely chopped cabbage (1 cup): Green or Napa cabbage both work. Finely shredding prevents bulky bites and helps the roll seal neatly.
• Firm tofu (1 block, approx 14 oz) or cooked shrimp (8 pieces): Press tofu to remove excess moisture, then crumble or slice thinly. If using shrimp, choose medium cooked shrimp and pat dry before rolling.
• Green onion (2 tablespoons, sliced): Adds a fresh, sharp finish. Slice thin on the bias for the best texture.
• Grated ginger (2 teaspoons) and minced garlic (1 tablespoon): Fresh aromatics are essential; powdered substitutes will be less vibrant.
• Soy sauce (1 tablespoon): Use regular soy sauce or tamari for gluten-free adaptation. Low-sodium versions are fine if you prefer milder saltiness.
• Shaoxing wine or rice vinegar (1 tablespoon): Shaoxing adds depth; rice vinegar keeps it brighter and non-alcoholic.
• Sesame oil (1 tablespoon) and sugar (1/2 teaspoon): Sesame oil rounds the flavor and sugar balances the acidity.
• Oil spray: Use a neutral oil spray to lightly coat sheets before air frying so they blister evenly without excess oil.

Instructions

Prepare the filling: Press the tofu for 10 minutes to remove moisture, then crumble or slice into thin strips. In a bowl combine the cooked vermicelli, shredded carrots, chopped cabbage, green onion, grated ginger and minced garlic. Add soy sauce, Shaoxing or rice vinegar, sesame oil and sugar. Toss until everything is evenly coated and taste for balance, adjusting soy or vinegar as needed. The filling should be savory with a slight tang and aromatic notes from sesame and ginger. Soften the rice paper: Fill a shallow dish or pie plate with warm water. One at a time, dip a rice paper sheet for 5 to 8 seconds until just pliable — it will continue to soften as you work. Lay the sheet on a damp clean surface. If it becomes too soft, it can tear, so work with one sheet at a time and keep unused sheets under a damp towel. Assemble rolls: Place a small handful of filling slightly below the center of the sheet. Fold the bottom edge up over the filling, fold in the sides, and roll tightly toward the top like a burrito. Aim for a compact roll so the sheet adheres and crisps evenly. Repeat with remaining sheets. For shrimp rolls, place two shrimp along the seam before rolling for a visible garnish when sliced. Air-fry to crisp: Preheat the air fryer to 400°F (205°C). Lightly spray each roll with oil on all sides. Arrange rolls in a single layer without touching and air-fry for 6 to 8 minutes, turning halfway, until the shells are golden and blistered. Work in batches if needed. Remove with tongs and rest 1 minute before serving to allow the shell to set and become crisp. Serve with dipping sauce: Whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and chili flakes to taste, or use your favorite peanut or hoisin-based sauce. Serve warm so the contrast between crisp shell and warm interior is most noticeable.

Storage Tips

Cool any leftovers completely before storing to prevent condensation from making the shells soggy. Place a sheet of parchment between layers in an airtight container to keep them separate. Refrigerate for up to 48 hours. To reheat, arrange in a single layer in the air fryer and re-crisp at 350°F (175°C) for 3 to 4 minutes; avoid microwaving, which softens the shell. For longer storage, freeze uncooked rolls on a tray until firm, then transfer to a freezer bag for up to one month. Cook from frozen in the air fryer, increasing time slightly until crispy.

Ingredient Substitutions

If you don’t have firm tofu, use extra-firm and press it thoroughly to remove water. For a gluten-free option, swap soy sauce for tamari. If you prefer a meat filling, sliced cooked chicken or pork work well; shrimp provides a classic seafood alternative. Swap vermicelli for thin glass noodles if you want a chewier interior. To reduce carbs, omit the vermicelli and increase vegetables, but be aware that the mouthfeel changes — the rolls will be lighter and less substantial.

Serving Suggestions

Serve these warm with a trio of dipping choices: a light soy-vinegar sauce, a creamy peanut dip, and a spicy chili-garlic oil for variety. Pair them with a crisp salad or steamed edamame for a fuller plate. For gatherings, slice rolls diagonally and arrange on a platter with fresh herbs like cilantro and Thai basil for bright contrast. They also work well as part of a larger spread alongside steamed dumplings or cold noodle salads.

Cultural Background

Rice paper rolls trace their roots to Southeast Asian street food traditions, where rice paper is used to wrap everything from cold rolls to fried spring rolls. This version borrows the fresh, assembly-style approach but uses the air fryer to add an element of crispness reminiscent of fried snacks while keeping the preparation lighter. The combination of sesame, soy and rice vinegar reflects those regional flavor profiles, and the technique of quick assembly followed by high-heat finishing is a modern adaptation for home kitchens.

Seasonal Adaptations

Switch the vegetables with the seasons: in spring, use thinly sliced radish and snap peas; summer invites cucumber ribbons and fresh herbs; autumn benefits from roasted sweet potato slices; winter calls for shredded Brussels sprouts or roasted beets. Adjust the aromatics by adding citrus zest in summer for brightness or a pinch of five-spice in winter for depth. Each swap changes texture and sweetness, so taste the filling and balance with a touch more vinegar or sugar if needed.

Meal Prep Tips

Prepare components in advance: cook and cool vermicelli, shred vegetables, and press and season tofu. Store filling in the refrigerator for up to a day. Soften the rice paper and assemble minutes before air frying to avoid tears and stickiness. If making for a party, preassemble on parchment and refrigerate briefly before finishing in the air fryer in batches so everything is warm and crisp when served.

These air-fried rolls are a small ritual I now make for weeknights and company alike. They’re forgiving, adaptable, and always a little celebratory when that first batch emerges golden from the air fryer. Try them with different fillings and dipping sauces, and make the recipe your own.