Description
These Fryer Rice Paper Rolls feature a deliciously savory tofu and vegetable filling wrapped in delicate rice paper, then air fried to perfection for a crispy, healthy snack or appetizer. Perfectly spiced with soy sauce, ginger, garlic, and a touch of sesame oil, these rolls are easy to make and ideal for vegan and gluten-free diets.
Ingredients
Seasonings
- 1 tablespoon soy sauce (or tamari/shoyu, use gluten-free if needed)
- 1 tablespoon shaoxing wine (optional but recommended)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
Filling
- 1/2 block extra-firm tofu, pressed (around 200g/7oz)
- 3 cloves garlic, minced
- 1 teaspoon minced ginger
- 2 cups shredded cabbage
- 1 small carrot, shredded
- 1 green onion, thinly sliced (added in step 6)
Wraps
- 8 rice paper wrappers
Cooking
- Oil for frying and spraying (such as vegetable or neutral oil)
- Parchment paper for lining the air fryer basket
Instructions
- Mix Seasonings: In a small bowl, combine soy sauce, shaoxing wine, sesame oil, and sugar. Stir well and set aside to use in the filling.
- Prepare Tofu: Crumble the pressed tofu using your hands or a fork to create a texture similar to minced meat.
- Cook Aromatics: Heat some oil in a non-stick pan or cast iron skillet over medium-high heat. Add minced ginger and garlic, frying until fragrant, about 1 minute.
- Sauté Vegetables and Tofu: Add shredded cabbage and carrot to the pan and lightly fry for 2-3 minutes until slightly softened. Add crumbled tofu and the prepared sauce, stir-frying for another 2-3 minutes until tofu is heated through.
- Finish Filling: Remove from heat and stir in sliced green onions. Allow the filling to cool slightly before wrapping.
- Soften Rice Paper: Fill a shallow plate with 1-2 inches of water. Dip each rice paper wrapper into the water for a few seconds on both sides until pliable but not overly soft.
- Assemble Rolls: Transfer softened rice paper onto a damp, smooth surface like a porcelain plate. Place about ¼ to ⅓ cup of filling near the lower third of the rice paper. Fold the left and right sides inwards, then fold the bottom edge over the filling and roll tightly upwards, forming a mini burrito shape. Repeat with remaining wrappers and filling.
- Prepare for Air Frying: Line the air fryer basket with parchment paper. Arrange the rice paper rolls in a single layer, making sure they do not touch or overlap.
- Air Fry Rolls: Lightly spray the rolls with oil to help achieve crispiness. Air fry at 200°C (400°F) for 10-15 minutes, flipping the rolls halfway through cooking for even browning.
- Serve: Once crispy and golden, remove rolls from the air fryer and serve immediately with your choice of dipping sauce.
Notes
- Press the tofu well to remove excess moisture for a better texture.
- Shaoxing wine adds depth of flavor but can be omitted if unavailable.
- Ensure rice papers are dipped just long enough to soften—too much water makes them tear easily.
- Use oil spray generously on rolls before air frying for crispiness.
- This recipe is vegan and gluten-free if using tamari or gluten-free soy sauce.
- Serve with hoisin, peanut, or sweet chili sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian