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Rice Paper Rolls – 2 ways Recipe

Rice Paper Rolls - 2 ways

Course Snack, Starter
Cuisine Oriental, vietnamese


  • Vortex Plus Dual Drawer Air Fryer


  • 1 onion halved and thinly sliced
  • 4 medium carrots peeled & julienned
  • 150 g cabbage thinly sliced
  • 4 cloves garlic grated
  • 5 cm piece ginger grated
  • 4 spring onions thinly sliced
  • 1 tsp miso paste optional
  • 1 tbsp corn flour
  • 1 chicken breast cooked and shredded
  • 300 g chopped mushrooms sautéed
  • 1 tsp Lao Gan Ma chilli crisp optional
  • 16 rice paper wrappers
  • 2 tsp sesame oil for brushing


  • Add 1 tbsp oil to a wok and stir fry the onions and carrots until starting to soften. Add the cabbage, garlic and ginger.
  • Remove the wok from the heat, then add the spring onions and miso.
  • Sieve over the corn flour and stir everything together. Season to taste with salt.
  • Divide the mixture in two. To one add the cooked shredded chicken, and to the other add the mushrooms and chilli crisp. Mix each flavour to combine.
  • Make the crispy rice dumplings, by dipping the rice paper wrapper into some warm water until coated, then lay it on a clean dry surface. Once it has softened and is pliable, add a few tablespoons of filling to the top ¼ of the wrapper. Fold the left and right sides of the wrapper in then roll the parcels together. Add another wrapper around the parcel, to create a double layer of rice paper. Then repeat the process for the remaining filling.
  • Brush the parcels with sesame oil, and place in the air fryer, with the mushroom parcels in one draw and the chicken in another.
  • Select Air Fry on Drawer1 and set the temperature to 205°C and set the time for 11 minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
  • When prompted to ‘Turn food’ flip the rice paper parcels over.
  • Once cooked, serve the crispy rice paper parcels with your choice of dipping sauce.
Keyword Air Fryer, Chicken, vegan