Do you love Vietnamese food but hate the guilt that comes with eating it? Do you want to eat healthily but crave fried foods on occasion? These Air Fryer Vietnamese Shrimp Spring Rolls are your answer. They’re easy to make and taste delicious!
Air Fryer Vietnamese Shrimp Spring Rolls are a simple and elegant appetizer to serve for Christmas Eve, New Year’s Eve, or any other night you want to treat your guests. It is a recipe that will please everyone, from the picky eater to those with special dietary needs, because it can be made gluten-free, vegan, and dairy-free! These spring rolls have all of the flavors of traditional fried spring rolls but without guilt.
There is nothing better than a great appetizer made in the Air Fryer, and these Spring Rolls are so amazing! The air fryer does an amazing job at cooking the shrimp up to perfection!
These are so good, serve with your favorite dipping sauce, and your entire family will be begging you to make these all of the time!
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.
What Are Vietnamese Spring Rolls?
Vietnamese spring rolls are a delicacy of the Far East. They consist of fresh vegetables, rice noodles, and various proteins wrapped in rice paper and peanut sauce. These delicious treats will leave you feeling healthy and satisfied!
Spring rolls can be filled with beef, shrimp, pork, or tofu. The most popular filling is called cha Lua, which is ground pork that has been seasoned with black pepper and sesame oil before being mixed with chopped green onions, cilantro leaves, and rice vermicelli noodles.
Today, we used our Air Fryer to make these delicious appetizers!
Ingredients Needed For Air Fryer Vietnamese Shrimp Spring Rolls
- Shrimp
- Olive Oil
- Red Cabbage
- Iceberg Lettuce
- Rice Vermicelli
- Matchstick Carrots
- English Cucumber
- Scallions
- Cilantro
- Mint Leaves
- Rice Spring Roll Wrappers
How To Make Air Fryer Vietnamese Shrimp Spring Rolls
Start by tossing your shrimp with olive oil. Pour the coated shrimp into the air fryer basket, set the temperature to 400 degrees F, air fryer setting, for 3 to 5 minutes.
Then cook your rice vermicelli according to the package instructions. Once cooked, set aside in a bowl.
Then cut up all your vegetables. Thinly slice the red cabbage and iceberg lettuce. Cut your cucumber in matchsticks like the matchstick carrots. Thinly slice your scallions and chop the cilantro and mint together as fine as possible.
Set out a large bowl with warm water. It should be large enough, so the rice paper 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. Enjoy!
More Air Fryer Appetizer Recipes:
EASY AIR FRYER GARLIC BREAD PIZZA TOAST
AIR FRYER COOL RANCH PASTA CHIPS
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Air Fryer Vietnamese Shrimp Spring Rolls
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 shrimp with olive oil. Pour the coated shrimp into the air fryer basket, set the temperature to 400 degrees F, air fryer setting, for 3 to 5 minutes.
- Then cook your rice vermicelli according to the package instructions. Once cooked, set aside in a bowl.
- Then cut up all your vegetables. Thinly slice the red cabbage and iceberg lettuce. Cut your cucumber in matchsticks like the matchstick carrots. Thinly slice your scallions and chop the cilantro and mint together as fine as possible.
- Set out a large bowl with warm water. It should be large enough, so the rice paper 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.
- Plate, serve, and enjoy!
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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