ByAlyssa
/

Rice paper rolls (Airfried option!)

Healthy, high-protein and gluten free

These healthy rice paper rolls are a perfect weeknight staple, and are so easy to meal prep!

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What I love most about these dumplings is how easy they are to make. No dough or complicated folding — just dip, fill, fold, and pan-fry. They come together in minutes and work with whatever fillings. As the filling for these are customisable, you can adjust protein/calories to your goals.

This pairs with any dipping sauce, but I personally love it with my peanut dipping sauce!

INGREDIENTS

– 12-20 rice paper sheets
– Water (for dipping)
– Eggs (optional, for dipping)
– Sesame oil

Filling:
– 400G beef/chicken mince
– Garlic cloves, minced
– Fresh ginger, minced
– Cabbage, finely chopped
– Carrots, finely sliced or shredded
– Soy sauce, sesame oil, rice vinegar, brown sugar/honey

Dipping sauce
– Peanut butter
– Soy sauce
– Rice vinegar
– Sesame oil
– Garlig and ginger

INSTRUCTIONS

  1. Prepare frying sauce by mixing peanut butter, soy sauce, rice vinegar and brown sugar/honey.
  2. Prepare filling:
    Heat oil at medium to high heat in a pan. Sauté garlic and ginger until fragrant. Add vegetables, meat, and frying sauce. Cook for around 2 minutes, then add green onion. Cook until the meat is cooked through. Set aside.
  3. Assemble rolls:
    Dip rice paper in a shallow bowl of warm water until pliable, about 5-10 seconds. (Don’t dip for too long!).

    Place the rice paper onto a clean surface. Add a spoonful of filling to the centre of the rice paper, don’t overfill.

    Lift the bottom edge of the rice paper and fold it over your fillings. Fold in the sides inward to seal the edges. Make sure the sides overlap the filling slightly to hold everything together.

    Continue rolling the dumplings away from you. The rice paper will stick to itself and seal when you reach the end. Repeat with another sheet of rice paper to prevent the dumplings from falling apart.

    Repeat the process for the rest of the rice papers and filling.
  4. Optional step: dip rolls in a mixture of 1-2 whisked eggs before frying.
  5. Make dipping sauce by mixing peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger and garlic.
  6. Fry rice paper rolls!
    If pan-frying:
    Heat 2 tablespoons of neutral oil over medium-high heat. Pan fry the rolls until golden brown and crispy.

    If air frying:
    Lightly brush rolls with oil and airfry for 15 minutes at 180-200C, flipping once throughout.
  7. Serve with dipping sauce and enjoy!

NOTES AND TIPS

  • Use gluten-free soy sauce for completely gluten free!
  • Don’t over-soak the rice papers: too wet = will tear or go soggy.
  • Make sure filling is cooled before wrapping, and avoid over‐stuffing the rolls to keep crispness.
  • Best eaten fresh; the rolls lose their crispiness if stored too long.
  • Want vegetarian/vegan? Swap the pork for crumbled tofu or tempeh, and use vegan oyster sauce or hoisin.
  • If you don’t have an air fryer: you can shallow-fry in a bit of oil until golden.

Healthy rice paper rolls (Airfried option!)

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Prep Time 15 minutes
Cook Time 10 minutes
Course: Dinner, Side Dish, Snack
Ingredients Method Notes

Ingredients

  • 12-20 sheets rice papers

Filling

  • 400 g chicken/beef mince
  • 2 tsp sesame oil
  • 3 cloves garlic
  • 2 tsp grated ginger
  • 1 green onion
  • 1 cup grated carrots around 100g
  • 1 cup cabbage around 70g
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp brown sugar/honey
  • 1-2 whisked eggs *optional, to dip rolls in

Dipping sauce

  • 1/3 cup peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp grated ginger and garlic
  • 2 tbsp water (adjust if needed)

Instructions

  • Make frying sauce by mixing soy sauce, rice vinegar and brown sugar.
  • Prepare filling:
    Heat oil at medium to high heat in a pan. Sauté garlic and ginger until fragrant. Add vegetables, meat, and frying sauce. Cook for around 2 minutes, then add green onion. Cook until the meat is cooked through. Set aside.
  • Assemble rolls:
    Dip rice paper in a shallow bowl of warm water until pliable, about 5-10 seconds. (Don't dip for too long!).
    Place the rice paper onto a clean surface. Add a spoonful of filling to the centre of the rice paper, don't overfill.
    Lift the bottom edge of the rice paper and fold it over your fillings. Fold in the sides inward to seal the edges. Make sure the sides overlap the filling slightly to hold everything together.
    Continue rolling the dumplings away from you. The rice paper will stick to itself and seal when you reach the end. Repeat with another sheet of rice paper to prevent the dumplings from falling apart.
    Repeat the process for the rest of the rice papers and filling.
  • Optional step: dip rolls in a mixture of 1-2 whisked eggs,
  • Make dipping sauce by mixing peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger and garlic.

If pan-frying:

  • Heat 2 tablespoons of neutral oil over medium-high heat. Pan fry the rolls until golden brown and crispy.

If air-frying:

  • Lightly brush rolls with oil and airfry for 15 minutes at 180-200C, flipping once throughout.
  • Serve with sauce and enjoy!

Notes

  • Use gluten-free soy sauce for completely gluten free!
  • Don’t over-soak the rice papers: too wet = will tear or go soggy.
  • Make sure filling is cooled before wrapping, and avoid over‐stuffing the rolls to keep crispness.
  • Best eaten fresh; the rolls lose their crispiness if stored too long.
  • Want vegetarian/vegan? Swap the pork for crumbled tofu or tempeh, and use vegan oyster sauce or hoisin.
  • If you don’t have an air fryer: you can shallow-fry in a bit of oil until golden.

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