Description
Crispy rice paper rolls filled with tender vegetables and protein, served with a savory sesame-tamari sauce. A gluten-free, kid-friendly dish perfect for meals on the go.
Ingredients
Rice Paper Sheets – 10
Cooked Vermicelli Noodles (eggless) – 2 cups
Shredded Carrots – 1 cup
Chopped Cabbage – 1 cup
Firm Tofu or Shrimp – 1 cup
Green Onion – 2 stalks
Ginger – 1 tablespoon
Garlic – 2 cloves
Tamari (gluten-free) – 2 tablespoons
Sesame Oil – 1 tablespoon
Avocado Oil – 5 ml
Sugar (or agave) – 1 teaspoon
Premium Non-Stick Oil Spray – 1 spray
Instructions
Preheat air fryer to 400°F (200°C)
Chop vegetables and protein into bite-sized pieces
Chop green onions and grate ginger
Combine filling with noodles in bowl
Whisk tamari, sesame oil, and sugar to make sauce
Submerge rice paper sheet in warm water 10-15 seconds
Place 1/4 cup filling on damp surface
Fold sides inward and roll from bottom; seal with sauce
Lightly spray rolls with oil
Cook in air fryer 3-4 minutes until golden and crisp
For oversized baskets: transfer to oven at 400°F (200°C) for 3-4 minutes
Notes
Use napa cabbage for best texture
Swap temp fa tofu for vegan option
Carrots can be replaced with bell peppers/zucchini
Ensure air fryer is not overcrowded
Let rolls cool 2 minutes before serving
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Air Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg