Crispy edges meet soft, fresh filling that’s what makes air fryer rice paper noodle rolls so good. They’re lighter than fried spring rolls but way more fun to eat than plain wraps.
I started photographing these in spring 2019 when a local Vietnamese spot taught me how steam and heat both matter. The rolls puff just slightly in the basket, turning golden without getting tough I’ve tested dozens since then and this method keeps them tender inside every time.
Thomas Baker
Air Fryer Rice Paper Noodle Rolls Recipe Easy and Fresh
Enjoy a light and crispy snack with these air fryer rice paper noodle rolls, packed with flavorful Indomie instant noodles and tender chicken. This easy and fresh recipe brings together a tasty mix of veggies and a tangy sweet chilli dipping sauce for a perfect quick meal or appetizer.
2 x 85g pkt Indomie Instant Noodles Mi Goreng Fried Noodles
150g (1 cup) frozen mixed vegetables (see note)
180g (1 cup) chopped cooked chicken
1 tbsp oyster sauce
2 green shallots, thinly sliced
15 (20cm-diameter) round rice paper sheets
1 tsp sesame seeds
60ml (¼ cup) sweet chilli sauce
1 tbsp fresh lime juice
Method
Keep the seasoning and sauce sachets from the noodle packets aside. Boil the noodles in a pot according to the packet instructions, adding the frozen vegetables during the last 30 seconds. Drain well.
Put the cooked noodles and vegetables into a large bowl. Stir in the oyster sauce, half of the sliced shallots, and reserved seasoning and sauce sachets. Mix thoroughly, then fold in the chopped chicken.
Line a baking tray with baking paper. Fill a large bowl with warm water. Soften one rice paper sheet by dipping it into the water for about 30 seconds until pliable but still firm enough to handle. Lay it flat on a board.
Spoon about ¼ cup of the noodle mixture onto the bottom part of the softened rice paper. Roll it up tightly, folding in the sides as you go, to seal the filling. Place the roll on the prepared tray. Repeat until all rice papers and filling are used. Lightly spray the rolls with oil and sprinkle sesame seeds over them.
Cook the rolls in batches inside an air fryer set at 200°C for 15 minutes or until the rolls turn crisp and golden.
While the rolls cook, combine the sweet chilli sauce, fresh lime juice, and remaining sliced shallots in a small bowl to make the dipping sauce.
Serve the crispy rice paper noodle rolls hot alongside the tangy dipping sauce for a delightful treat.
Notes
For best results, avoid over-softening the rice paper sheets to prevent tearing. You can customize the filling by adding different cooked proteins or vegetables. Leftover rolls can be stored in the fridge and reheated in the air fryer to maintain crispiness.
Why You’ll Love These Crispy Rolls
These rolls hit that perfect spot between comfort food and something you feel good about eating. The air fryer gives them golden, crispy edges without all the oil, while the inside stays soft and packed with noodles, veggies, and chicken.
Budget-friendly: At $2.50 per serve, they’re cheaper than takeout and use pantry staples like instant noodles
Beginner-approved: If you can dip rice paper in water and roll it up, you’ve got this
Customizable: Swap the chicken for what you have, adjust the vegetables, make them yours
Quick cleanup: One bowl, one tray, and your air fryer basketthat’s it
What You’re Working With
Here’s what makes air fryer rice paper noodle rolls come together so beautifully. The instant noodles bring flavor right out of the packet, the frozen vegetables keep things simple, and the rice paper wraps it all up into crispy little bundles.
Pro Tip: Keep your rice paper sheets in a cool, dry spotthey’ll crack if they get damp before you’re ready to use them.
How the Magic Happens
The beauty of this recipe is in the prep. You cook everything first, let it cool slightly, then wrap and crisp. I learned early on that soggy filling makes the rice paper tear, so draining your noodles well is key.
After you’ve mixed your filling with the oyster sauce and those flavor sachets from the noodles, give it a minute to cool. The rice paper softens in warm water for just 30 secondsany longer and it gets too delicate to handle. Place your filling near the bottom edge, fold in the sides like you’re wrapping a present, then roll it up snug but not tight.
Note: I line my tray with baking paper so the rolls don’t stick while I’m working through all 15. A quick spray of oil and a sprinkle of sesame seeds, and they’re ready for the air fryer.
Air Fryer Timing & Temperatures
Step
Temperature
Time
What to Look For
Cook rolls
200°C
15 minutes
Golden, crispy edges, slightly puffed
Work in batches
Don’t overcrowd the basket
While the first batch crisps up, whisk together your sweet chilli sauce, lime juice, and remaining shallots. The tangy dipping sauce cuts through the richness and makes every bite brighter.
Serving & Storage That Works
Serve these warm, straight from the air fryer, with that lime-spiked dipping sauce on the side. They’re perfect for a light dinner, a weekend lunch, or even as a party snack that feels a little fancy.
Fresh is best: Eat them within an hour for maximum crispiness
Reheat gently: Pop leftovers back in the air fryer at 180°C for 5 minutes
Prep ahead: Roll them in the morning, cover with a damp towel, and air fry just before serving
Freeze uncooked: Arrange on a tray, freeze solid, then bag themcook from frozen, adding 3–5 minutes
Pro Tip: If you’re making these for a crowd, set up a little dipping sauce station with extra lime wedges and fresh herbs like cilantro or mint.
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FAQs ( Air fryer rice paper noodle rolls )
Do I need to soak rice paper before air frying?
Yes, briefly dip each rice paper sheet in warm water for 10-15 seconds until pliable. Pat dry with paper towels before filling and rolling. This prevents cracking while ensuring the wrapper crisps properly in the air fryer.
What temperature works best for cooking these rolls?
Set your air fryer to 375F for optimal results. Cook for 8-10 minutes, flipping halfway through. This temperature creates a golden, crispy exterior while heating the filling thoroughly without burning the delicate rice paper.
Can I make these ahead of time?
Assemble the rolls up to 4 hours ahead and store covered in the refrigerator. Don’t air fry until ready to serve, as they’re best enjoyed immediately while crispy. Add an extra minute to cooking time if starting from cold.
Why do my rolls stick to the air fryer basket?
Lightly spray or brush the basket with oil before cooking. Also ensure the seam side is placed down first, then flip carefully with tongs. Using parchment paper designed for air fryers can also prevent sticking issues.
What dipping sauces pair well with this dish?
Sweet chili sauce, peanut dipping sauce, or nuoc cham (Vietnamese fish sauce dip) are classic choices. For a quick option, mix soy sauce with rice vinegar and a touch of sesame oil. Serve the sauce on the side for dipping.
You’ve Just Made Something Really Special
You’ll love how these air fryer rice paper noodle rolls turn outgolden and crispy on the outside, soft and flavorful inside. They take just 15 minutes in the basket, and the payoff is that perfect crunch paired with tender noodles and bright, tangy sauce. Honestly, they look as good as they taste, which makes them ideal for snapping a quick photo before everyone digs in.
Try swapping the chicken for shrimp next time, or toss in some fresh mint and cilantro for an herby twist. If you’re meal prepping, roll them in the morning and keep them covered with a damp towel until dinnerthey crisp up beautifully even hours later. A trick I learned from my test kitchen days: freeze the uncooked rolls on a tray, then bag them for a weeknight lifesaver that cooks straight from frozen.
I’d love to see how yours turn outtag me if you share a photo, or tell me what fillings you tried. Did you grow up with fresh spring rolls, or is this your first time working with rice paper? Either way, save this recipe for your next gathering or a cozy night in. It’s the kind of dish that feels like a little celebration, no matter the occasion.
