Crispy Rice Paper Rolls
Nutricook Team
12
30 minutes
116
Appetizer
Rice paper rolls were all the rage on Instagram, so Joselyn and I thought, why not give it a whirl in the air fryer? It turned out so delicious that we made it a weekly tradition for our work lunches. This recipe is definitely one for the keeps!
Ingredients
1 pkt Rice paper
50g Mushroom, slices
60g Red bell pepper, julienne
60g Green bell pepper, julienne
50g Carrot, julienne
2 tbsp Onion, minced
2 pcs Garlic, minced
2 tbsp Oil
1 tbsp Soy sauce
1/2 tsp Sesame oil
1/4 tsp Onion powder
1/4 tsp Garlic powder
Pinch Salt
Pinch Pepper
1 tbsp Black and White Sesame seeds
blank
Any Vegetable of Choice, Paneer, Tofu, Chicken, Beef, Shrimp
blank
Garlic, Sesame Seeds, Soy, Gluten (Wheat, Oats, Rye, Barley), Wheat, Mushroom
Directions
Heat oil in a pan over medium heat. Add minced garlic and onion, sauté until fragrant.
Add sliced mushrooms, julienned red capsicum, green bell pepper, and carrot to the pan. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
Season the filling with soy sauce, sesame oil, onion powder, garlic powder, salt, and pepper. Stir well to combine. Remove from heat and let it cool.
Dip a sheet of rice paper in warm water for a few seconds until it softens. Lay it flat on a clean surface.
Place a spoonful of the prepared vegetable filling onto the softened rice paper wrapper.
Fold the sides of the rice paper over the filling and then roll it up tightly.
Set the air fryer at 200°C for 15 minutes using BAKE function and press START. Your nutricook air fryer will preheat automatically.
Place the rice paper rolls in the preheated air fryer basket ensuring they are not touching each other.
Lightly brush or spray the rice paper rolls with oil to help them crisp up in the air fryer.
Once done, carefully remove the crispy rice paper rolls from the air fryer.
Serve them with your favorite dipping sauce.