Description

These easy air fryer rice paper rolls with prawns and basil are super easy to make, crispy and so delicious! Perfect to have as an appetizer, main, or even delicious snack. Gluten-free.

Ingredients

Scale

18 prawns (fresh or frozen, if frozen, defrost first) - cut into 2cm pieces
Handful of fresh basil chopped
1 cup of carrot finely grated
2 green onions finely diced
1 thumb of fresh ginger finely grated
2 tsp of tamari sauce (soy sauce if not GF) or coconut aminos
7-9 rice paper sheets

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Instructions

Make the filling

Start by pat drying the prawns with a paper towel to get rid of the excess water.
In a large bowl, combine the grated carrot, prawns, basil, green onions, and grated ginger. Add the tamari sauce, and combine well.

Make the rolls

Set a wet cloth on top of the work surface. Soak a piece of rice paper in cold water (not hot water!) for 12 seconds. It should feel a bit rigid when you get it out, it will keep softening after.
Place the wet wrapper on the damp surface. Add a couple of tablespoons of the filling on the middle top of the rice paper wraps. Fold the sides towards the middle. Fold the top towards the bottom, and roll.
Repeat the process with 7-9 pieces of rice paper, until you have used all the filling.

Air fry the rolls

Brush the rice paper rolls with olive oil using a brush or cooking spray.
Transfer to the air fryer basket, and cook at 200C/390F for 12-14 minutes. Make sure to place them in a single layer, leaving space in between.
Enjoy with your favourite dipping sauce!

Notes

I love to serve these delicious rice paper rolls with a sauce made with tamari, sriracha, and rice vinegar. Add a generous amount of tamari to a small bowl, and add a bit of sriracha and rice vinegar. Stir well to combine and taste. Adjust the amount of sriracha and rice vinegar to taste. You can substitute tamari for coconut aminos.

To reheat the rice paper rolls simply put them in the air fryer at 200C/390F for 4-5 minutes.

If you end up with leftover filling, you can store it in an airtight container in the fridge for up to 2-3 days.

Leftover rice paper dumplings can also be stored in an airtight container in the fridge for 2-3 days.