This recipe started as a pantry rescue on a busy weeknight and quickly became our living-room, after-school, and party-time favorite. I discovered it the day I wanted something handheld, light, and crowd-friendly but still satisfying. The contrast of crunchy, blistered rice paper against soft vermicelli and tender tofu (or plump shrimp) creates a texture combination that always makes everyone reach for another. It’s the kind of snack that looks elegant on a platter but is utterly forgiving in the kitchen.

I love these because they bridge convenience and care: staples like rice paper and vermicelli get dressed up with fresh cabbage, shredded carrots, aromatics and a punchy ginger-garlic seasoning, then finished in the air fryer to give a golden, crackling exterior without deep frying. I first made them for a movie-night spread and watched skeptical teenagers become instant fans. They’re portable, kid-friendly, and simple to scale for a weeknight nibble or larger gathering.

Ingredients

• Rice paper sheets: Use standard 8- to 9-inch round sheets for best proportions; inexpensive and available from most grocery stores or Asian markets. They crisp beautifully in the air fryer.
• Cooked vermicelli noodles (1 cup): Thin rice vermicelli keeps the rolls light; soak in hot water following package directions until tender, then drain well to avoid soggy rolls.
• Shredded carrots (1/2 cup): Fresh carrots add color, sweetness, and crunch; use a box grater or mandoline to get fine shreds that integrate with the filling.
• Finely chopped cabbage (1 cup): Green or Napa cabbage both work; finely chopping keeps the rolls compact and adds a pleasant bite without overwhelming moisture.
• Protein: One block firm tofu (pressed and cubed) or eight cooked shrimp; firm tofu holds shape and browns nicely when tossed in the seasoning, while shrimp is a quick, savory alternative.
• Aromatics and seasoning: 2 teaspoons grated ginger, 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (or rice vinegar), 1 tablespoon sesame oil, 1/2 teaspoon sugar—this balance gives savory depth, a hint of acid, and toasted sesame fragrance.
• Green onion (2 tablespoons): Thinly sliced for freshness and color in each bite.
• Oil spray: A light mist of neutral oil before air frying helps the rice paper blister and turn golden without excess fat.

Instructions

Prepare the filling: Press the tofu for 10 to 15 minutes to remove excess water, then crumble or dice into bite-sized pieces. If using shrimp, ensure they are fully cooked and roughly chopped. In a mixing bowl combine vermicelli, shredded carrots, chopped cabbage, green onion, grated ginger, minced garlic, soy sauce, Shaoxing wine (or rice vinegar), sesame oil, and sugar. Toss gently to marry the flavors. Taste and adjust seasoning; the filling should be well-seasoned because the wrapper adds little flavor. Soften rice paper: Fill a large shallow dish with warm water (not boiling). Submerge one rice paper sheet for 8 to 12 seconds until pliable but slightly firm—over-soaking makes it tear. Place it on a clean board or damp tea towel for assembly. Keep remaining sheets covered with a damp towel to prevent drying out. Assemble rolls: Place a small handful (about 2 tablespoons) of the filling across the lower third of the softened rice paper. Fold the bottom edge up over the filling, then fold both sides in like an envelope and roll tightly to the edge to form a neat cylinder. Aim for 8 rolls from the quantities listed. Work quickly so sheets remain pliable. Preheat and prep air fryer: Preheat the air fryer to 3750F (1900C) for about 3 to 5 minutes. Lightly spray the basket or tray with oil. Arrange the rolls seam-side down in a single layer without overcrowding so hot air can circulate; you may need two batches depending on your air fryer size. Air-fry to crisp: Spray the tops of the rolls lightly with oil spray. Cook at 3750F (1900C) for 6 to 8 minutes, flipping once halfway through, until the rice paper is golden brown and blistered. Cooking time varies by air fryer model—look for even golden color and a firm, crunchy shell. If reheating from chilled, add 1 to 2 minutes; from frozen, cook 10 to 12 minutes, flipping once. Serve and enjoy: Remove rolls to a wire rack briefly to keep them crisp. Serve warm with a dipping sauce such as a simple soy-sesame mix, sweet chili sauce, or a peanut-lime dressing. Garnish with extra sliced green onion or toasted sesame seeds.

Storage Tips

Cool leftover rolls completely before refrigerating to keep them from steaming. Place a paper towel between layers in an airtight container to absorb excess moisture and maintain crispness. Reheat in the air fryer at 3500F (1750C) for 3 to 5 minutes until warmed through and re-crisped; avoid microwaving as it softens the wrapper. For longer storage, freeze assembled rolls on a baking tray until firm, then transfer to freezer bags and freeze up to 3 months. Thaw briefly before air frying straight from frozen or reheat directly, adding 2 to 4 minutes to the cooking time.

Ingredient Substitutions

Swap firm tofu for tempeh or seared mushrooms for a vegetarian twist. If you prefer shrimp, use pre-cooked large shrimp and toss with the seasoning briefly; do not overcook or they’ll become rubbery. Replace soy sauce with tamari or coconut aminos for gluten-free needs. If you don’t have Shaoxing wine, rice vinegar with a pinch of sugar and a splash of water replicates the mild acidity. For a nuttier flavor, add 1 teaspoon of toasted sesame seeds into the filling or a drizzle of hoisin in the dipping sauce.

Serving Suggestions

Serve these on a long platter with small bowls of dipping sauces: soy-sesame, sweet chili, and spicy peanut all pair beautifully. Garnish with sliced scallions, toasted sesame seeds, and a wedge of lime for brightness. They make a great appetizer at cocktail parties, a light lunch with a crisp side salad, or an accompaniment to a noodle bowl. For a heartier plate, pair with steamed greens and a soy-ginger dressing or add a chilled cucumber salad for contrast.

Cultural Background

Rice paper wrappers originate from Southeast Asian and Vietnamese food traditions where fresh and fried rolls are staples. Traditionally used for fresh spring rolls, rice paper is light and translucent when hydrated. Air-frying this sheet creates a texture reminiscent of fried spring rolls but with much less oil. The filling here borrows from Vietnamese and Chinese pantry flavors—vermicelli, sesame, Shaoxing wine, and soy—creating an approachable fusion that honors technique while embracing modern appliances like the air fryer.

Seasonal Adaptations

Spring and summer favor fresh herbs, shredded cucumber, and mint in the filling, while autumn and winter benefit from roasted vegetables like sweet potato or butternut squash for a warming texture. Add pickled vegetables in warmer months for acidity, and swap raw cabbage for quick-sautéed greens when you want a softer, cozier bite. For holiday entertaining, make bite-sized versions and serve with a trio of sauces for variety.

Meal Prep Tips

Assemble rolls up to 24 hours in advance and refrigerate on a tray covered loosely with plastic wrap; air fry just before serving to retain crunch. For weekly meal prep, double the batch: keep half refrigerated for immediate use and freeze the rest uncooked. Portion into single-serving bags for grab-and-go mornings or snacks. Label containers with date and contents, and re-crisp in the air fryer for best results.

These air-fried rice paper noodle rolls combine speed, texture, and freshness in a way that’s become a staple at my house. They’re proof that humble ingredients and a little technique can turn into something memorable—and shareable. I hope you’ll make them your own, swapping fillings and sauces to match your pantry and palate.