These Air Fryer Shrimp Rice Paper Rolls are fresh and fun! With juicy shrimp wrapped in soft rice paper, they’re a tasty treat you can enjoy any time.
Rolling these up is like wrapping a present, and you get to eat it afterward! I love dipping them in a sweet sauce for extra zing—yum!
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for these rolls, providing a nice bite. If you’re vegetarian, you can substitute shrimp with tofu or tempeh, marinated and air-fried for similar texture.
Rice Paper Wrappers: These are essential for making the rolls. If they’re hard to find, use lettuce leaves instead for a low-carb version. Just keep in mind, it won’t have the same chewy texture!
Rice Vermicelli Noodles: These noodles add a lovely texture. You can swap them out with soba noodles or even leftover pasta if needed. Make sure to cook them beforehand!
Fresh Herbs: Mint and cilantro are key for flavor. Basil can be a lovely substitute if you’re not a fan of cilantro. You can also mix in other herbs you love!
Dipping Sauce: If you’re not a fan of peanut butter, try tahini or leave it out altogether. For a bit of kick, add chili sauce or sriracha to the sauce!
How Do I Perfectly Prepare Rice Paper Wrappers?
Getting the rice paper wrappers just right is crucial for these rolls. It’s all about soaking them properly. You’ll want to dip the wrappers in warm water for about 15-20 seconds. This softens them without getting too mushy. Here’s how:
- Fill a shallow dish with warm water.
- One by one, dip each wrapper until it’s pliable but not falling apart.
- Lay it flat on a clean surface, making sure it doesn’t stick together.
Remember, you can always soak them a bit longer if they’re not soft enough, but don’t rush! Once ready, they’ll wrap beautifully around your filling.
How to Make Air Fryer Shrimp Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 12 large shrimp, peeled and deveined
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 6 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup shredded lettuce or cabbage
- 1 small carrot, julienned (optional)
- 1/4 cup chopped green onions
- Black and white sesame seeds (for garnish)
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter (optional)
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon honey or sugar
- 1/4 cup water (to thin the sauce as needed)
- 1 teaspoon toasted sesame seeds (for garnish)
How Much Time Will You Need?
You’ll need about 20 minutes of prep and cooking time. This includes about 10 minutes for preparing and cooking the shrimp, and 10 minutes for rolling the rice paper rolls and making the dipping sauce. After that, you can enjoy these tasty treats right away!
Step-by-Step Instructions:
1. Preheat the Air Fryer:
Start by heating your air fryer to 375°F (190°C). This helps to get your shrimp perfectly cooked and crispy later on.
2. Season the Shrimp:
In a bowl, toss the shrimp with paprika, garlic powder, salt, pepper, and olive oil. Make sure all the shrimp are well-coated with the seasonings.
3. Cook the Shrimp:
Place the seasoned shrimp in a single layer in the air fryer basket. Cook for about 6-8 minutes, flipping them halfway through, until they turn pink and are cooked through. Once done, remove them from the air fryer and let them cool for a little bit.
4. Prepare the Rice Paper Wrappers:
To make the rolls, dip each rice paper wrapper in warm water for about 15-20 seconds until it softens but is still pliable. Lay the wrapper flat on a clean surface.
5. Fill the Roll:
On the lower third of the rice paper, add a small amount of cooked vermicelli noodles, a few mint and cilantro leaves, some shredded lettuce or cabbage, green onions, and carrot if you’re using it.
6. Add the Shrimp:
Place 2-3 cooked shrimp on top of the vegetables and noodles.
7. Roll it Up:
Carefully fold in the sides of the rice paper, then roll it tightly from the bottom up to completely enclose the filling. Repeat this process for the remaining wrappers and filling.
8. Optional Crisping:
If you’d like your rolls slightly crispy, brush or spray each roll lightly with some oil. Sprinkle sesame seeds on top for added flavor.
9. Air Fry the Rolls:
Arrange the rolls in the air fryer basket, ensuring not to overcrowd them. Air fry for an additional 3-4 minutes, just until the outer wrapper gets a little crispy.
10. Make the Dipping Sauce:
In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar or lime juice, honey or sugar, and enough water to reach your desired consistency. Adjust with more water if necessary.
11. Serve:
Enjoy your shrimp rice paper rolls warm or at room temperature with the dipping sauce on the side. They are perfect for a quick snack or as an appetizer!
Get ready to dive into these delicious flavors of shrimp, fresh herbs, and crispy rice paper rolls!
Can I Use Pre-Cooked Shrimp?
Absolutely! If you have pre-cooked shrimp, just season and air fry them for about 2-3 minutes to warm them up. This will save you some time!
How to Store Leftover Rice Paper Rolls?
Store leftover rolls in an airtight container in the refrigerator for up to 2 days. To keep them from sticking together, separate layers with parchment paper. Reheat in the air fryer for about 2-3 minutes to crisp them up again.
Can I Make These Rolls Vegan?
Yes! Simply substitute the shrimp with tofu, tempeh, or even sliced avocado for a creamy texture. Make sure to keep the vegetables and herbs for that fresh flavor.
What Can I Serve with These Rolls?
These rolls pair wonderfully with a variety of dipping sauces. Consider serving them with sweet chili sauce, a soy dipping sauce, or even a zesty lime vinaigrette for a twist!