Description
Crispy and fresh rice paper noodle rolls filled with vermicelli, julienned vegetables, and fragrant herbs, perfect for appetizers or light meals.
Ingredients
- Rice paper wrappers (8–10)
- Cooked rice vermicelli (6–8 oz)
- Julienned carrots (amount to taste)
- Thin strips of bell pepper (any color)
- Thin strips of cucumber (seeds scooped out if watery)
- Fresh herbs (cilantro, mint, or Thai basil)
- Soy sauce or tamari (for dipping)
- Hoisin sauce (optional, for dipping)
- Sriracha (optional, for dipping)
- Cooking spray or neutral oil (for air frying)
- Toasted sesame oil (optional, for finishing)
- Chopped scallions (optional, for finishing)
- Crushed peanuts (optional, for finishing)
Instructions
- Cook the rice vermicelli according to package directions, then drain thoroughly and toss with a drizzle of toasted sesame oil.
- Mix the cooked noodles, julienned carrots, bell pepper strips, cucumber strips, and chopped fresh herbs in a bowl. Season lightly with salt and soy sauce or tamari.
- Soak each rice paper wrapper in warm water for 8–12 seconds until pliable, then lay on a clean, damp towel.
- Place a small handful of filling on the lower third of the wrapper. Fold in the sides and roll up tightly.
- Lightly spray the air fryer basket with cooking spray and place rolls seam-side down. Mist the tops with cooking spray and air fry at 375°F (190°C) for 10–12 minutes.
- Let the rolls rest for 1–2 minutes before serving. Finish with toasted sesame oil and scallions or peanuts if desired.
Notes
These rolls are quick to assemble and can be made ahead of time for convenience. Keep the filling light to ensure easy rolling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Vietnamese