Description
Crispy and bright rice paper rolls filled with vermicelli and fresh herbs, made effortlessly using an air fryer.
Ingredients
- 8–10 rice paper wrappers
- 6–8 oz dry rice vermicelli, cooked and drained
- 1 medium carrot, julienned
- 1 bell pepper (any color), thinly sliced
- 1/2 cucumber, sliced
- 1/2 cup fresh herbs (cilantro, mint, or Thai basil), roughly chopped
- Soy sauce or tamari for dipping
- Optional: hoisin sauce mixed with sriracha for dipping
- Cooking spray or neutral oil for air fryer
- Optional finishing: 1 tsp toasted sesame oil, chopped scallions, crushed peanuts
Instructions
- Cook noodles as per package instructions, drain, and toss with toasted sesame oil.
- Combine cooled noodles, carrots, bell pepper, cucumber, and herbs in a bowl. Season with salt and soy sauce.
- Soften rice paper by dunking in warm water for 8–12 seconds and lay flat on a surface.
- Place about 2 tablespoons of filling on the wrapper, fold sides in, and roll tightly.
- Lightly spray air fryer basket and arrange rolls in a single layer, spraying tops lightly with oil.
- Air fry at 375°F (190°C) for 10–12 minutes until golden and crisp, turning halfway if needed.
- Let the rolls rest for 1–2 minutes before serving.
Notes
Use tamari for gluten-free options. Avoid over-soaking rice paper to prevent tearing.