These Air Fryer Shrimp Rice Paper Rolls are fresh and crunchy! Packed with juicy shrimp, crisp veggies, and wrapped in soft rice paper, they’re a tasty treat.
Plus, you can make them in the air fryer for a quick and easy snack. I love dipping them in peanut sauce for a little extra goodness. Yum!
Key Ingredients & Substitutions
Rice Paper Sheets: Essential for making the rolls. If you can’t find rice paper, you could try using thin wonton wrappers instead, but they will have a different texture.
Shrimp: Fresh, cooked shrimp is used here, but you can substitute with cooked chicken, tofu, or even omit meat for a vegetarian option. Just adjust cooking time if using raw meat.
Fresh Herbs (Basil, Cilantro, Mint): These provide a burst of flavor. If you’d like alternatives, try parsley or dill, though they will change the flavor profile a bit. I personally love the combination of all three herbs!
Vermicelli Rice Noodles: These add a unique texture to the rolls. If you’re looking to reduce carbs, you can skip them or use zucchini noodles instead.
Sesame Oil: Brushing with sesame oil gives the rolls a nice flavor and helps them crisp up. If you’re out of sesame oil, you could use olive oil or coconut oil, but the taste will differ slightly.
How Do I Soften Rice Paper Without Making It Too Slimy?
Softening rice paper can be tricky, but it’s key for making these rolls. Here’s how to do it perfectly:
- Fill a shallow dish with warm water. It shouldn’t be boiling, just warm enough to soften the paper.
- Dip one rice paper sheet into the water for 15-20 seconds. Look for it to be pliable but still slightly firm when you take it out.
- Gently place the softened sheet on a clean surface. It will continue to soften as you assemble your rolls, so don’t worry if it seems a bit stiff.
Practice makes perfect! If it tears, just roll it up carefully and enjoy the homemade taste without worries. Happy rolling!
How to Make Air Fryer Shrimp Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 12 rice paper sheets
- 1/2 lb (225g) cooked shrimp, chopped or whole small shrimp
- 1 medium carrot, julienned
- 1 cup fresh basil leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup cooked vermicelli rice noodles (optional, for added texture)
- 1 cucumber, julienned
- 1 tablespoon sesame oil (for brushing)
- Salt and pepper, to taste
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- 1 teaspoon chili garlic sauce (optional, adjust to taste)
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon toasted sesame seeds
- Fresh chopped herbs (cilantro or basil) for garnish
How Much Time Will You Need?
This recipe will take about 20-25 minutes to prepare and cook. You’ll spend around 10 minutes preparing the filling and assembling the rolls. Then, air frying them will take an additional 6-8 minutes. Don’t forget to set aside a little time for making the dipping sauce!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the cooked shrimp, julienned carrot, fresh basil, cilantro, mint, cucumber, and the cooked vermicelli noodles if you choose to use them. Season the mixture with a sprinkle of salt and pepper to taste. This filling is packed with fresh flavors!
2. Soften the Rice Paper:
Grab a large shallow dish or plate and fill it with warm water. Dip one rice paper sheet into the water for about 15-20 seconds. You want it to soften but still feel slightly firm because it will continue to soften once you take it out.
3. Assemble the Rolls:
Lay the softened rice paper flat on a clean work surface. Near one edge of the paper, place a small amount of the shrimp and vegetable mixture. Fold the sides over the filling, then roll it tightly but gently from the filled edge to the other end. Make sure it’s snug but not too tight! Repeat this process with the remaining rice papers and filling.
4. Prepare for Air Frying:
Preheat your air fryer to 350°F (175°C). Lightly brush or spray each rice paper roll with a thin layer of sesame oil. This will help give them that lovely golden, crispy texture once cooked.
5. Air Fry the Rolls:
Place the rolls in a single layer in the air fryer basket, making sure they aren’t overcrowded. Cook for 6-8 minutes, turning them halfway through the cooking time, until they are crispy and slightly golden. Your kitchen will smell amazing!
6. Make the Dipping Sauce:
While the rolls are air frying, let’s whip up the dipping sauce! In a small bowl, whisk together the soy sauce, rice vinegar, honey (or sugar), chili garlic sauce, sesame oil, and minced garlic. Top with toasted sesame seeds and fresh chopped herbs for extra flavor.
7. Serve:
Once your rolls are crispy and golden, arrange them on a serving plate. Serve with the dipping sauce on the side. Feel free to garnish with extra fresh herbs and a sprinkle of chili flakes if you like a bit of heat.
Enjoy your crispy, flavorful Air Fryer Shrimp Rice Paper Rolls!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just be sure to fully thaw the shrimp before using them. To thaw quickly, place them in a sealed bag and submerge in cold water for about 15-20 minutes. Make sure to pat them dry before adding them to the filling.
Can I Make These Rolls Vegetarian?
Absolutely! You can easily leave out the shrimp and substitute with a variety of vegetables like bell peppers, mushrooms, or tofu for protein. Just make sure to season well to enhance the flavors!
What’s the Best Way to Store Leftover Rolls?
Store any leftover rolls in an airtight container in the fridge for up to 2 days. However, for the best texture, it’s recommended to enjoy them fresh. When reheating, do so in the air fryer for just a few minutes to regain crispiness!
Can I Prepare the Dipping Sauce Ahead of Time?
Yes, you can prepare the dipping sauce in advance! It can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Just give it a good stir before serving!
