Easy Rice Paper Snacks Recipe
This Easy Rice Paper Snacks Recipe is a quick, light, and flavourful snack made with delicate rice paper wrappers filled with fresh vegetables, herbs, noodles, and protein. These versatile snacks can be served fresh, air-fried, or lightly baked for a crispy twist, making them perfect for appetizers, party snacks, or a healthy light meal.
Ingredients
For the Rice Paper Rolls
- 8 rice paper sheets 8–9 inch
- 1 cup cooked rice vermicelli noodles
- 12 cooked shrimp halved lengthwise or 1 cup shredded chicken/tofu
- 1 medium carrot julienned
- 1 small cucumber julienned
- 4 –6 lettuce leaves butter lettuce or romaine
- 1 cup fresh herbs mint, cilantro, Thai basil
- ¼ cup roasted peanuts crushed
- 1 tablespoon sesame seeds optional
Optional Crispy Version
- 1 –2 tablespoons cooking oil or cooking spray for air fryer or baking
- Simple Peanut Dipping Sauce
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon honey or sugar
- 2 –3 tablespoons warm water to thin
- ½ teaspoon chili flakes or sriracha optional
Instructions
Step 1: Prepare the fillings
- Cook the rice vermicelli noodles according to the package instructions. Drain and let them cool. Slice the carrot and cucumber into thin matchsticks. Prepare the cooked shrimp, chicken, or tofu.
Step 2: Prepare your rolling station
- Fill a shallow bowl or plate with room-temperature water. Place a damp kitchen towel or cutting board nearby where you will assemble the rolls.
Step 3: Soften the rice paper
- Dip one rice paper sheet into the water for about 3–5 seconds until it becomes slightly soft. Place it flat on the damp towel or board. It will continue softening as you add the fillings.
Step 4: Add the fillings
- Place a lettuce leaf near the bottom third of the rice paper. Add a small handful of vermicelli noodles, a few pieces of shrimp or protein, and some carrot and cucumber strips. Sprinkle crushed peanuts and add a few fresh herb leaves.
Step 5: Roll the snack
- Fold the bottom edge of the rice paper over the filling. Fold both sides inward, then roll tightly upward until you form a compact roll. Repeat with the remaining rice paper sheets.
Step 6: Optional crispy version
- For a crispy snack variation, lightly brush the rolls with oil and cook using one of the methods below:
- Air Fryer Method
- Preheat air fryer to 360°F (182°C)
- Place rolls in a single layer
- Cook for 6–8 minutes, flipping halfway
- Oven Baking Method
- Preheat oven to 375°F (190°C)
- Place rolls on a parchment-lined baking sheet
- Bake for 10–12 minutes, turning once until lightly golden
Step 7: Make the dipping sauce
- Whisk together peanut butter, soy sauce, lime juice, honey, chili flakes, and warm water until smooth and creamy.
Step 8: Serve
- Slice the rolls in half if desired and serve with peanut dipping sauce.
Notes
- Rolling tip
Do not soak rice paper too long. If it becomes overly soft, it may tear while rolling. - Storage
Fresh rolls can be stored in an airtight container in the refrigerator for up to 24 hours. Cover them with a damp paper towel to prevent drying. - Make ahead tip
If making for parties, prepare the fillings ahead of time and assemble the rolls shortly before serving for the best texture. - Healthy variation
Skip the noodles and add extra vegetables for a lower-calorie snack. - Protein swaps
You can use grilled chicken, tofu, shrimp, or even thin slices of smoked salmon. - Dessert variation
Fill rice paper with banana slices, mango, and a drizzle of chocolate or honey. Air fry until slightly crispy.