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Rice Paper Noodle Roll: Quick, Crispy, and Customizable
Youssef Hb

Rice Paper Noodle Roll: Quick, Crispy, and Customizable

Crispy rice paper rolls filled with vermicelli, seasonal veggies, and tofu—perfect for a quick dinner or snack. Adaptable to fresh ingredients and dietary needs, these rolls offer a satisfying contrast of textures.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Asian Fusion
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 10 rice paper sheets
  • 2 cups cooked vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup cabbage
  • 1 cup protein (tofu, shrimp, or tempeh)
  • Green onions, grated ginger, and garlic (optional seasonings)
  • Vegetable oil spray

Method
 

  1. Preheat air fryer to 375°F (190°C)
  2. Soak one rice paper sheet in warm water for 10–15 seconds until pliable
  3. Drain excess water and transfer to a damp surface
  4. Spread noodles along the lower third of the sheet
  5. Layer shredded carrots, cabbage, and protein horizontally, leaving a 2-inch border
  6. Sprinkle green onions, ginger, and garlic over the filling
  7. Fold the sides inward toward the center
  8. Roll up tightly from the bottom, sealing the ends with water
  9. Lightly spray with vegetable oil
  10. Air fry for 8–10 minutes until golden and crispy

Notes

Use Napa cabbage for a milder flavor
Swap vermicelli with udon or ramen if preferred
Store leftover rolls in an airtight container for up to 2 days
Customize fillings with seasonal vegetables like cucumbers or zucchini