These Easy Crispy Air Fryer Rice Paper Rolls with Prawns are golden, crunchy, and packed with flavorful shrimp and fresh vegetables. Quick to make and perfectly crispy without deep frying, they’re an irresistible appetizer or snack for any occasion.
If you love crunchy, flavorful bites without the mess of deep frying, these Easy Crispy Air Fryer Rice Paper Rolls with Prawns are your new go-to.
Filled with tender prawns and fresh vegetables, they cook up perfectly golden and crispy in the air fryer, making them a quick, healthy, and impressive appetizer or snack.
Perfect for weeknight dinners, parties, or anytime you want a little crunch with a lot of flavor.
Why You Will Love This Recipe!
- Extra Crispy Without Deep Frying – Get that golden crunch using your air fryer with minimal oil.
- Quick and Easy – Ready in under 30 minutes, perfect for weeknight dinners or last-minute appetizers.
- Fresh and Flavorful – Tender prawns and crisp vegetables make every bite vibrant and satisfying.
- Healthy Snack Option – Lightly cooked in the air fryer, these rolls are lower in fat but full of flavor.
- Crowd-Pleasing Appetizer – Perfect for parties, game nights, or casual get-togethers—guests will keep coming back for more.
Looking for even more Air Fryer Appetizer Recipes, some of my favorite recipes are AIR FRYER KETO MAPLE BACON CRACK, AIR FRYER CLASSIC CHICKEN TENDERS (TENDERLOINS), AIR FRYER GARLIC PARMESAN CHICKEN WINGS, and AIR FRYER PARMESAN CRUSTED ZUCCHINI CRISPS.
Ingredients Needed
- Shrimp: peeled, deveined, tender shrimp cooked for filling
- Olive Oil: for lightly sautéing shrimp and adding flavor
- Red Cabbage: thinly shredded for color, crunch, and freshness
- Iceberg Lettuce: crisp leaves for texture and refreshing bite
- Rice Vermicelli: soft, cooked noodles for light, chewy filling
- Matchstick Carrots: julienned carrots for sweetness and crisp texture
- English Cucumber: thinly sliced for cool, crunchy freshness inside rolls
- Scallions: chopped for mild onion flavor and aromatic touch
- Cilantro: fresh leaves for herbaceous, zesty garnish and flavor
- Mint Leaves: adds bright, refreshing herbal flavor to rolls
- Rice Spring Roll Wrappers: soft, pliable wrappers to encase all fillings
How To Make Easy Crispy Air Fryer Rice Paper Rolls With Prawns
Step One: Toss the shrimp in olive oil until evenly coated, then place them in the air fryer basket. Cook at 400°F on the air fryer setting for 3–5 minutes until perfectly cooked.
Step Two: Cook the rice vermicelli following the package directions, then transfer it to a bowl and set aside. Prepare the vegetables by thinly slicing the red cabbage and iceberg lettuce, cutting the cucumber into matchsticks to match the carrots, slicing the scallions, and finely chopping the cilantro and mint together.
Step Three: Fill a large bowl with warm water, big enough to fit a rice paper sheet. Dip one sheet into the water for about 20 seconds, or until it becomes soft and pliable. Place the softened sheet on a flat surface and layer your fillings about a quarter of the way from the edge. Fold the bottom over the ingredients, then fold each side in, keeping the roll snug but not too tight to avoid tearing. Continue rolling tightly from the bottom until fully sealed, like a burrito. Place the finished rolls on a plate, making sure they don’t touch each other.
Step Four: Serve the spring rolls chilled alongside a bowl of creamy peanut sauce. Dig in and enjoy the fresh, crunchy flavors!
Easy Crispy Air Fryer Rice Paper Rolls With Prawns Recipe Tips
- Don’t over-soak the rice paper: Soften just until pliable to prevent tearing while rolling.
- Use fresh ingredients: Crisp vegetables and fresh herbs make the rolls vibrant and flavorful.
- Cook shrimp last if needed: Keeps them tender and juicy, avoiding overcooking.
- Air fry in a single layer: Ensure rolls don’t touch for maximum crispiness.
- Lightly brush with oil: A small amount of oil helps achieve golden, crunchy exteriors.
Storing Instructions
- Short-Term: Store cooked rolls in an airtight container in the fridge for up to 1 day. Cover lightly with a paper towel to prevent moisture from making them soggy.
- Long-Term: Rice paper rolls are best eaten fresh. If you need to store, freeze cooked rolls individually wrapped in plastic, then reheat in the air fryer until crisp. Avoid refrigeration for longer than 24 hours, as the wrapper softens.
Easy Crispy Air Fryer Rice Paper Rolls With Prawns Recipe Faqs
Can I make these ahead of time? Yes, prep and roll them ahead, but air fry just before serving to keep them crispy.
Can I use pre-cooked shrimp? Absolutely! Add pre-cooked shrimp to the rolls and air fry briefly for crisping.
What dipping sauces work best? Peanut sauce, sweet chili sauce, or soy-ginger dipping sauces all pair perfectly.
Can I make these vegetarian? Yes! Substitute shrimp with tofu, tempeh, or extra vegetables.
How do I keep the rolls crispy after air frying? Serve immediately, or keep warm on a wire rack to prevent steam from softening the wrapper.
More Air Fryer Appetizer Recipes
- AIR FRYER PLANTAIN CHIPS
- AIR FRYER TURKEY CROQUETTES
- EASY AIR FRYER GARLIC BREAD PIZZA TOAST
- AIR FRYER CHEESE FRIES
- AIR FRYER COOL RANCH PASTA CHIPS
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Easy Crispy Air Fryer Rice Paper Rolls With Prawns
Description
Ingredients
Shrimp Spring Roll Ingredients:
- 1 pound shrimp
- 1/2 head red cabbage
- 1/2 head iceberg lettuce
- 2 ounces rice vermicelli
- 1 cup carrots, matchsticks
- 1/2 cup English cucumber
- 3 stalks scallions
- 1/2 bunch cilantro
- 8-10 mint leaves
- 10 sheets rice spring roll wrappers
Peanut sauce ingredients:
- 6 tablespoons hoisin sauce
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 4 cloves garlic
- 2-3 tablespoons water, as needed
Instructions
- Start by tossing your 1 pound shrimp with olive oil. Pour the coated shrimp into the air fryer basket, set the air fryer temperature to 400 degrees F, air fryer setting, for 3-5 minutes.
- Then cook your 2 ounces rice vermicelli according to the package instructions. Once cooked, set aside in a bowl.
- Then cut up all your vegetables. Thinly slice the 1/2 head red cabbage and 1/2 head iceberg lettuce Cut your 1/2 cup English cucumber in matchsticks and 1 cup carrots. Thinly slice your 3 stalks scallions and chop the 1/2 bunch cilantro and 8-10 mint leaves together as fine as possible.
- Set out a large bowl with warm water. It should be large enough, so the 10 sheets rice spring roll wrappers fits in it.
- Dip one sheet of rice wrapper in the warm water for about 20 seconds or until softened.
- Then put it on a flat surface and start putting all your toppings on the sheet, about a quarter away from the edge. Bundle all ingredients together, then fold the sheet over your ingredients, and fold each side in. They should be snug but not too tight because the rice wrapper rips easily. Then you fold the sides inwards and keep rolling until it’s completely rolled, like a burrito. Set them aside on a plate and make sure they don’t touch each other.
- Serve the spring rolls cold with a side of peanut sauce.
Equipment
- Parchment Paper
- Cooking Spray
Notes
- Make the peanut sauce by combining all the ingredients in a small pot over low heat. The sauce shouldn’t be too runny. Add water as needed. Keep stirring over low heat until smooth. Serve warm.
Nutrition
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