Introduction
The traditional Vietnamese Gỏi cuốn (fresh spring roll) is a masterpiece of light, herbaceous flavor. But what if you crave that same fresh filling encased in a glorious, crispy shell without the heavy oil of deep frying? Enter the Taste Air Fryer Rice Paper Noodle Roll. This recipe transforms the classic into a hot, crunchy appetizer or main course using the magic of the air fryer. By lightly misting the rice paper before cooking, we achieve an incredible golden crispness that perfectly complements the cool, savory vermicelli and shrimp filling. It’s quick, healthier, and delivers a satisfying textural contrast that makes it truly special.
Ingredients
- 12 sheets Rice Paper Wrappers (22 cm / 8.5 inches)
- 100 g (3.5 oz) Dried Vermicelli Rice Noodles
- 250 g (9 oz) Medium Shrimp, cooked, peeled, and halved lengthwise
- 1 head Butter Lettuce, leaves washed and dried
- 1 bunch Fresh Mint and Cilantro, leaves picked
- 2 tbsp Neutral Cooking Oil (e.g., avocado or canola)
- Non-stick cooking spray (crucial for air frying)
- For the Dipping Sauce (Nuoc Cham):
- 60 ml (1/4 cup) Fish Sauce
- 60 ml (1/4 cup) Warm Water
- 30 ml (2 tbsp) Fresh Lime Juice
- 30 g (2 tbsp) Granulated Sugar
- 1 small clove Garlic, minced
- 1 Red Thai Chili, thinly sliced (optional)
Step-by-step Preparation
- Prepare the Filling Components: Cook the vermicelli noodles according to package directions, usually boiling for 3–5 minutes. Drain immediately and rinse with cold water to stop the cooking process and prevent sticking. Toss the noodles lightly with 1 tablespoon of neutral oil to keep them separate. Set aside.
- Mix the Dipping Sauce: In a small bowl, combine all the Nuoc Cham ingredients (fish sauce, water, lime juice, sugar, garlic, and chili). Stir until the sugar is fully dissolved. Taste and adjust—it should be a perfect balance of sweet, sour, and savory.
- Assemble the Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper quickly (about 5 seconds) until pliable but still slightly firm. Lay it flat on a clean, damp surface. Layer the filling components near the bottom edge: a piece of lettuce, a small bundle of vermicelli noodles, a few shrimp halves (facing down so they show through the wrapper), and a few sprigs of mint and cilantro.
- Rolling Technique: Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom upward, creating a snug cylinder.
Tip: Do not overfill the rolls, as they may burst in the air fryer. The wrapper should only be dipped briefly; it will continue to soften as you fill it.
- Prepare for Air Frying: Preheat your air fryer to 375°F (190°C). Lightly brush or spray the surface of each finished roll with a thin, even coat of neutral cooking oil. This step is critical for achieving a golden, crispy shell.
- Air Fry the Rolls: Place the rolls in the air fryer basket in a single layer, ensuring they do not touch. Air fry for 8–10 minutes, flipping halfway through (at the 4-minute mark), until the rolls are golden brown and crisp.
- Serve: Remove immediately and serve hot alongside the prepared Nuoc Cham dipping sauce.
Nutritional Information
Based on a serving of two rolls (excluding dipping sauce), this recipe is relatively low in calories, approximately 180–220 calories per serving. It is high in lean protein from the shrimp and provides essential vitamins and fiber from the fresh herbs and lettuce. By using the air fryer instead of deep frying, the fat content is drastically reduced, making it a much healthier alternative to traditional fried spring rolls.
Storage
These rolls are best enjoyed immediately after frying for maximum crispness. If you must store leftovers, allow them to cool completely before placing them in an airtight container. They will lose their initial crunch but can be stored in the refrigerator for up to 2 days. To reheat and restore some crispness, place them back in the air fryer at 350°F (175°C) for 3–5 minutes. Do not freeze the fried rolls.
Conclusion
The Air Fryer Rice Paper Noodle Roll is the perfect marriage of fresh, vibrant flavors and satisfying crunch. Serve these rolls garnished with crushed peanuts or a sprinkle of toasted sesame seeds for an extra layer of texture. For variations, try substituting the shrimp with shredded chicken, marinated grilled tofu, or finely sliced pork belly. If you prefer a creamier dip, a spicy peanut sauce works wonderfully as an alternative to the traditional Nuoc Cham. Enjoy this guilt-free, crispy take on a Vietnamese favorite!