Prepare to meet your new go-to snack, light meal, or party appetiser! We are about to explore the fantastically crunchy universe of air-fried delights, and this Air Fryer Rice Paper Noodle Rolls Recipe is a true revelation. Move over, deep-frying and excess oil; we’re using the clever technology of an air fryer to turn delicate rice paper into an unbelievably crisp and golden casing. Nestled inside is a savoury, flavour-rich filling of tender chicken, soft rice noodles, and fresh vegetables. It’s the ideal marriage of textures and tastes, offering all the satisfaction of a classic spring roll with a much lighter, contemporary feel. We’ve made this recipe time and again, and it always receives rave reviews. It’s the kind of dish that appears sophisticated yet is wonderfully straightforward to assemble, making you feel like a culinary hero with very little fuss.

Why You’ll Love This Recipe

• Sensational Texture and Taste: The contrast between the incredibly crispy exterior and the soft, savoury noodle and chicken centre is simply heavenly. Every bite offers a delightful journey of textures that is deeply satisfying.
• Quick, Simple, and Lighter: Utilising an air fryer means we can forgo deep-frying, which drastically reduces the amount of oil and clean-up required. The entire process is refreshingly simple, making these rolls perfect for a weekday dinner or a fun weekend kitchen project.
• Naturally Gluten-Free & Versatile: This recipe is a fantastic choice for anyone with dietary considerations. As it uses rice paper wrappers and rice vermicelli, it’s inherently gluten free (just ensure you use tamari instead of standard soy sauce). The filling is also wonderfully adaptable.
• Suits Any Occasion: These charming noodle rolls are brilliant as a starter, a light main dish paired with a fresh salad, or as a crowd-pleasing appetiser for get-togethers. They are as adaptable as they are delicious!

Ingredients

To assemble these wonderful rolls, we need a collection of vibrant, fresh ingredients for the filling, plus a few staples for our zesty dipping sauce. This combination guarantees a burst of flavour in every single bite. If you enjoy chicken with a bit of a kick, you should also check out our Bang Bang Chicken Thighs recipe.

• 18-20 sheets of round rice paper (approx. 22cm diameter)
• 150g rice vermicelli noodles
• 400g chicken breast, finely diced
• 2 tbsp light soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 medium carrots, peeled and julienned or coarsely grated
• 4 spring onions, finely sliced
• 100g beansprouts, washed
• A large handful of fresh coriander, roughly chopped
• 1 tbsp vegetable or rapeseed oil, for frying
• A little extra oil for brushing (spray oil works well)

For the Dipping Sauce:

• 4 tbsp sweet chilli sauce
• 2 tbsp light soy sauce (or tamari)
• 1 tbsp rice vinegar
• Juice of 1 lime
• 1 tsp sesame oil (optional)

Instructions

By following these instructions, you’re on your way to perfectly golden, crunchy rolls. Our top tip is to be patient with the rolling and to give them plenty of space in the air fryer basket for the best results. Let’s begin!

1. Prepare the Noodles & Filling Base: First, place the rice vermicelli noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5-7 minutes, or until tender. Drain them thoroughly in a colander, rinse with cold water to stop the cooking process, and set aside. You can use scissors to snip them into shorter, more manageable lengths.
2. Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the finely diced chicken and cook for 5-6 minutes, stirring frequently, until it’s cooked through and lightly browned. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Combine the Filling: Transfer the cooked chicken mixture to a large mixing bowl. Add the drained noodles, julienned carrots, sliced spring onions, beansprouts, and chopped coriander. Pour over the 2 tbsp of soy sauce and 1 tbsp of sesame oil. Toss everything together until it’s well combined. Have a taste and add a pinch of salt or pepper if needed. Set the filling aside to cool slightly – this is important as hot filling can tear the delicate rice paper.
4. Prepare Your Rolling Station: Fill a wide, shallow dish (a pie dish or a clean frying pan works perfectly) with warm water. Lay a clean, damp tea towel on your work surface. This will prevent the delicate rice paper from sticking. Have your bowl of filling and a plate or baking tray ready for the finished rolls.
5. Soak and Fill the Rice Paper: Take one sheet of rice paper and fully submerge it in the warm water for about 15-20 seconds. It should become soft and pliable but not overly flimsy. Carefully lift it out, letting excess water drip off, and lay it flat on the damp tea towel.
6. Roll Them Up: Place about 2-3 tablespoons of the filling in a horizontal line on the bottom third of the rice paper wrapper, leaving a small border on each side. Fold the bottom edge up and over the filling, pulling it taut. Fold in the left and right sides, like you’re making a burrito. Finally, roll it up tightly from the bottom to the top to form a neat, compact parcel. Place the finished roll on your waiting plate, seam-side down, and repeat with the remaining wrappers and filling.
7. Air Fry to Perfection: Preheat your air fryer to 200°C (400°F). Lightly brush or spray each roll with a little oil – this is the secret to getting that ultra-crispy, golden-brown finish. Place the rolls in the air fryer basket in a single layer, ensuring they are not touching. You will likely need to cook them in two or three batches.
8. Cook and Serve: Air fry for 10-12 minutes, flipping them halfway through, until they are beautifully golden brown and crispy all over. While they are cooking, quickly whisk together all the ingredients for the dipping sauce in a small bowl.
9. Enjoy Immediately: Serve the hot and crispy noodle rolls immediately with the delicious dipping sauce on the side. They are best enjoyed fresh out of the air fryer when the crunch is at its peak!

Frequently Asked Questions

And that’s our foolproof guide to making spectacular, crunchy air fryer noodle rolls. It’s fantastic proof that you can achieve a wonderfully crisp texture without all the oil of deep-frying. The combination of the fresh filling and that golden exterior is simply heavenly. We do hope you enjoy this recipe as much as we do. And if you’re looking for a simple dessert to follow, our Biscoff Truffles are an absolute treat. We’d love to hear how your rolls turn out, so please leave us a comment below!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 18-20 sheets of round rice paper (approx. 22cm diameter)
• 150g rice vermicelli noodles
• 400g chicken breast, finely diced
• 2 tbsp light soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 medium carrots, peeled and julienned or coarsely grated
• 4 spring onions, finely sliced
• 100g beansprouts, washed
• A large handful of fresh coriander, roughly chopped
• 1 tbsp vegetable or rapeseed oil, for frying
• A little extra oil for brushing (spray oil works well)
• 4 tbsp sweet chilli sauce
• 2 tbsp light soy sauce (or tamari)
• 1 tbsp rice vinegar
• Juice of 1 lime
• 1 tsp sesame oil (optional)

Instructions

1. Prepare the Noodles & Filling Base: First, place the rice vermicelli noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5-7 minutes, or until tender. Drain them thoroughly in a colander, rinse with cold water to stop the cooking process, and set aside. You can use scissors to snip them into shorter, more manageable lengths.
2. Cook the Chicken: Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the finely diced chicken and cook for 5-6 minutes, stirring frequently, until it’s cooked through and lightly browned. Add the minced garlic and grated ginger and cook for another minute until fragrant.
3. Combine the Filling: Transfer the cooked chicken mixture to a large mixing bowl. Add the drained noodles, julienned carrots, sliced spring onions, beansprouts, and chopped coriander. Pour over the 2 tbsp of soy sauce and 1 tbsp of sesame oil. Toss everything together until it’s well combined. Have a taste and add a pinch of salt or pepper if needed. Set the filling aside to cool slightly – this is important as hot filling can tear the delicate rice paper.
4. Prepare Your Rolling Station: Fill a wide, shallow dish (a pie dish or a clean frying pan works perfectly) with warm water. Lay a clean, damp tea towel on your work surface. This will prevent the delicate rice paper from sticking. Have your bowl of filling and a plate or baking tray ready for the finished rolls.
5. Soak and Fill the Rice Paper: Take one sheet of rice paper and fully submerge it in the warm water for about 15-20 seconds. It should become soft and pliable but not overly flimsy. Carefully lift it out, letting excess water drip off, and lay it flat on the damp tea towel.
6. Roll Them Up: Place about 2-3 tablespoons of the filling in a horizontal line on the bottom third of the rice paper wrapper, leaving a small border on each side. Fold the bottom edge up and over the filling, pulling it taut. Fold in the left and right sides, like you’re making a burrito. Finally, roll it up tightly from the bottom to the top to form a neat, compact parcel. Place the finished roll on your waiting plate, seam-side down, and repeat with the remaining wrappers and filling.
7. Air Fry to Perfection: Preheat your air fryer to 200°C (400°F). Lightly brush or spray each roll with a little oil – this is the secret to getting that ultra-crispy, golden-brown finish. Place the rolls in the air fryer basket in a single layer, ensuring they are not touching. You will likely need to cook them in two or three batches.
8. Cook and Serve: Air fry for 10-12 minutes, flipping them halfway through, until they are beautifully golden brown and crispy all over. While they are cooking, quickly whisk together all the ingredients for the dipping sauce in a small bowl.
9. Enjoy Immediately: Serve the hot and crispy noodle rolls immediately with the delicious dipping sauce on the side. They are best enjoyed fresh out of the air fryer when the crunch is at its peak!

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