Air Fryer Rice Paper Rolls

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Air Fryer Rice Paper Rolls

These Air Fryer Rice Paper Rolls also known as fried summer rolls, are the perfect appetiser served with sweet chilli sauce.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: Asian, Chinese, Vietnamese

Servings: rolls

Calories: 264kcal

Author: Emily Roz

Ingredients

300 g pork mince
1 white onion finely sliced
3 garlic cloves minced
1 inch ginger minced
¼ cabbage finely chopped
2 carrots finely sliced into 1 inch batons
2 sticks celery finely sliced into 1 inch batons
100 g shiitake mushrooms finely sliced
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 tablespoon oyster sauce
16 rice paper wrappers
2 tablespoon sweet chilli sauce

Instructions

Place a large frying pan / skillet / wok on medium-high heat. Drizzle with 1 tablespoon vegetable oil, then add in your sliced onions. Fry for a couple of minutes, stirring frequently.
Add in the ground pork and break the meat apart with a spatula. Fry for 10 minutes, leave the pork to cook and stir occasionally.
After 10 minutes, or once any excess liquid has evaporated and the pork has started to brown in certain patches, add in the garlic and ginger. Fry for another minute, then add in the carrot, cabbage, and mushrooms. Fry for 2 minutes, then add in the celery.
Pour in the soy sauce, sesame oil, and oyster sauce. Stir fry for 2 minutes, then taste and season with more sauces, salt, and/or pepper. It should be super flavourful with the carrot and celery still slightly crunchy! Then transfer to a large plate and leave to cool in the fridge for 10 minutes.
Once the filling has cooled, get your rice paper wrappers. Grab a large plate or bowl and fill with warm water. Dunk the rice paper wrapper into the water so it's submerged for a couple of seconds, then remove and place onto a clean chopping board. Place 2 tablespoons of the filling 2 inches from the base of the wrapper. Once the wrapper has changed texture to a slightly sticky texture (after 10-20 seconds), pinch the base of the wrapper and fold over the filling. Fold in the sides of the wrapper, keeping the filling firm, then tightly wrap the rice paper into a roll (see images further up this blog for reference).
You then want to wrap that rice paper roll in another wrapper to ensure it doesn't break while air frying. Then set this aside and repeat for all 8 summer rolls.
Place the rice paper rolls into your air fryer (ensure they're not touching), and cook for 10 minutes at 200C / 390F. Keep an eye on the rolls to ensure they don't burn. Then serve up with sweet chilli sauce and enjoy!!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

Storage: I highly recommend eating these fresh. The rice paper doesn't age well. But, if you've got leftovers, don't throw them away! Leave them to cool, then place them in airtight containers and into the fridge for up to 3 days.

Freezing: not good for freezing!

Reheating: Place the rice paper rolls into the air fryer and reheat at 200C / 390 for 5 minutes. I wouldn't recommend eating them cold, as the rice paper goes all hard.

Nutrition