These crunchy and fresh shrimp rice paper rolls are a fun treat! With juicy shrimp wrapped in soft rice paper and loaded with colorful veggies, they are perfect for a light meal or snack!
Making them is a breeze, and I love how the air fryer gives that nice crispy touch without all the oil. Pair them with a yummy dipping sauce, and you’re all set for a tasty experience!
Key Ingredients & Substitutions
Shrimp: Large cooked shrimp are the star of this dish, contributing flavor and texture. If you’re avoiding shrimp, consider using tofu or cooked chicken as alternatives. Frozen shrimp work too; just be sure to thaw fully before cooking!
Rice Paper Wrappers: These are crucial for creating the rolls. If you can’t find them, try using lettuce leaves for a low-carb option. Nori sheets are another fun choice, offering a different flavor profile.
Fresh Herbs: Mint, cilantro, and Thai basil add a burst of freshness. If you can’t find Thai basil, regular basil or parsley can work as substitutes, though the flavor will change slightly. Fresh herbs really make a difference, so don’t skip them!
Vermicelli Noodles: These give the rolls substance. Rice noodles are essential, but you could also use glass noodles or even zoodles (zucchini noodles) for a veggie twist. Just cook them as directed!
Dipping Sauce: Hoisin sauce is key for that sweet-salty balance. If you’re avoiding peanuts, try sunflower seed butter instead of peanut butter. Adjust the sriracha based on your heat preference—feel free to add more or less!
Why Does Soaking Rice Paper Wrappers Matter?
Soaking rice paper wrappers correctly is important to ensure they’re soft enough to roll but firm enough to handle. Here’s how to do it right:
- Use warm water and dip each wrapper for about 5 seconds, so it starts to soften.
- Lay it on a damp towel to avoid sticking. The wrapper will continue to soften as you add your fillings!
- Avoid soaking too long; if they’re too mushy, they’ll tear easily!
This soak-and-roll method helps keep your rolls intact and makes them easier to handle when you’re filling and rolling. Taking your time here pays off in the final product!
How to Make Air Fryer Shrimp Rice Paper Rolls
Ingredients You’ll Need:
For the Rolls:
- 12 large cooked shrimp, peeled and deveined
- 8 rice paper wrappers (8-9 inch diameter)
- 1 cup cooked vermicelli rice noodles
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves (optional)
- 1 cup shredded lettuce or cabbage
- 1 medium carrot, julienned
- 1/4 cucumber, julienned
- 1 tbsp black and white sesame seeds (optional)
- Non-stick cooking spray or a light brush of oil for air frying
For the Dipping Sauce:
- 3 tbsp hoisin sauce
- 1 tbsp peanut butter (optional for creaminess)
- 1 tsp sriracha or chili garlic sauce (adjust for heat)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove, minced
- 1 tbsp water (to thin if necessary)
- Sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, including soaking the noodles and preparing the shrimp. If your shrimp are already cooked, it will only take about 10 minutes to assemble the rolls, and optional air frying will add an additional 5 minutes. Overall, set aside around 30-40 minutes to enjoy fresh, flavorful rice paper rolls!
Step-by-Step Instructions:
1. Prepare the Vermicelli Noodles:
Start by soaking the vermicelli rice noodles in hot water for 5-7 minutes until they are tender. Once done, drain and rinse them under cold water to stop the cooking process. Set those noodles aside for later!
2. Prepare the Shrimp:
If your shrimp are raw, season them with a little salt, pepper, and oil. Preheat your air fryer to 375°F (190°C). Place the shrimp in a single layer in the air fryer basket and cook for 5-7 minutes, or until they turn pink and are cooked through. Let the shrimp cool.
3. Soften the Rice Paper:
Get a large shallow dish or skillet filled with warm water. Dip one rice paper wrapper into the water for about 5 seconds, just until it softens but is still a little firm (it will continue to soften on your work surface). Lay the wrapper flat on a clean, damp kitchen towel or plate.
4. Assemble the Rolls:
In the center of the softened rice paper, place a few fresh mint, cilantro, and basil leaves. Add a small handful of the cooked rice noodles, followed by a portion of shredded lettuce or cabbage, some julienned carrot, cucumber strips, and 2-3 pieces of the air-fried shrimp. If you like, sprinkle on some sesame seeds for extra crunch!
5. Roll the Wrapper:
Start rolling by folding the bottom edge of the rice paper over the filling, then fold in the sides, and tightly roll it up from the bottom to completely enclose the filling. Repeat this process with the remaining wrappers and ingredients until all are assembled!
6. Air Fry the Rolls (Optional):
If you want a delightfully crispy exterior, lightly spray the air fryer basket and the rolls with non-stick spray or brush them with a bit of oil. Place 3-4 rolls in the basket in a single layer and air fry at 375°F (190°C) for 3-5 minutes, or until the wrappers are slightly crispy and golden. Repeat this for all remaining rolls.
7. Make the Dipping Sauce:
In a small bowl, mix together the hoisin sauce, peanut butter (if using), sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and a splash of water to thin it out if needed. Stir everything until smooth and garnish with sesame seeds.
8. Serve:
Plate your beautiful rice paper rolls on a serving platter, and serve them with the dipping sauce on the side. Feel free to add some extra fresh herbs for decoration!
Enjoy your air fryer shrimp rice paper rolls as a fresh, flavorful appetizer or light meal!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before using them in the recipe. The best way to thaw shrimp is to leave them in the refrigerator overnight or, if you’re short on time, place them in a sealed plastic bag and submerge in cold water for about 30 minutes.
What If I Don’t Have Rice Paper Wrappers?
If rice paper wrappers are hard to find, you can substitute them with large lettuce leaves for a fresh, crunchy wrap. Alternatively, nori sheets can be used for a flavor twist, though they’ll create a different texture!
How Should I Store Leftover Rice Paper Rolls?
Place any leftover rice paper rolls in an airtight container in the fridge. It’s best to consume them within 1-2 days for optimal freshness. If you’re concerned about them getting soggy, keep the dipping sauce separate until you’re ready to eat!
Can I Make the Dipping Sauce Ahead of Time?
Yes, you can prepare the dipping sauce in advance! Just mix the ingredients and store it in the refrigerator for up to 3 days. Give it a good stir before serving, and add a splash of water if it thickens too much.