Rice paper crisps up shatteringly in the air fryer, making a gluten-free, vegan alternative to spring rolls. Stuff with crunchy veg and tofu for an addictive snack. Here's how.
Key takeaways
Q: How do you make crispy rice paper rolls in an air fryer?
A: Wrap a veg filling in double-layered rice paper, spray with oil, and air fry at 200°C (400°F) for 10–12 minutes.
Q: Why double up the rice paper?
A: Two layers crisp better and won't tear.
The method
Briefly soften two sheets of rice paper together (double layering stops tearing and crisps better), add a line of shredded veg and tofu, and roll tightly like a parcel. Spray well with oil and air fry until shatter-crisp and golden. Serve with a sweet chilli or peanut dipping sauce.
The recipe
Air Fryer Rice Paper Rolls
Ingredients
- Rice paper sheets
- Carrot, cabbage, pepper, tofu
- Soy, ginger
- Oil spray, dipping sauce
Method
- Soften two sheets together; add filling.
- Roll tightly into parcels.
- Spray well with oil.
- Air fry at 200°C for 10–12 minutes.
Tips
- Double-layer the rice paper.
- Spray well with oil for shatter-crisp results.
- Don't oversoak the sheets — just pliable.
Frequently asked questions
How do you make crispy rice paper rolls in an air fryer?
Wrap a veg-and-tofu filling in double-layered rice paper, spray well with oil, and air fry at 200°C for 10–12 minutes until shatter-crisp.
Why use two layers of rice paper?
Two layers are sturdier, so they don't tear when rolling and crisp up better than a single sheet.
Are they gluten-free?
Yes — rice paper is made from rice, so the rolls are naturally gluten-free and, with a veg filling, vegan.