Spring rolls, but without the deep frying mess. Crunchy, light, and packed with flavor, these Crispy Air Fried Rice Paper Spring Rolls use double wrapped rice paper for the perfect crisp. Air fryer does the work, you just sit back and eat. If you want to take your meal to 11, sub out the ground port for the meat from my Korean Short Rib Tacos and win dinner.
Crispy Air-Fried Rice Paper Spring Rolls
Ingredients
- 12 rice paper wrappers
- ½ lb ground pork or chicken
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 green onions (chopped)
- 1 tbsp soy sauce
- 1 tsp fish sauce
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp black pepper
- 1 tbsp cornstarch
- 1 tsp sesame oil
- Cooking spray
Instructions
- Place a large frying pan or skillet over medium high heat. Cook the pork or chicken for 4-5 minutes or until mostly cooked (it may stick, thats good, the cabbage will deglaze the pan). Add the cabbage, carrots, green onions, soy sauce, fish sauce, garlic powder, ginger powder, black pepper, cornstarch, and sesame oil. Stir and cook for another 2 minutes until everything is well combined and slightly softened. Let cool for 5 minutes.
- Soak one rice paper in warm water for 5 seconds, rest on a plate for 30 seconds, then place a spoonful of filling in the center. Roll tightly like a burrito, then repeat with a second wrapper for double layering. Repeat for all rolls, then lightly spray each with cooking spray.
- Air fry at 425°F for 6-8 minutes, flipping halfway, until golden and crispy.
- Let cool for a minute before eating unless you like burning your mouth. Serve with sweet chili sauce, soy sauce, or whatever dip you’re into.
