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Yesica Andrews

Air Fryer Rice Paper Noodle Rolls Recipe Quick Easy

Enjoy a quick and easy treat with these delicious air fryer rice paper noodle rolls. Packed with Indomie Mi Goreng noodles, mixed vegetables, and chicken, these crispy rolls make a perfect snack or light meal. The sweet chilli dipping sauce adds a delightful tangy finish to every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 x 85g pkt Indomie Instant Noodles Mi Goreng Fried Noodles
  • 150g (1 cup) frozen mixed vegetables (see note)
  • 180g (1 cup) chopped cooked chicken
  • 1 tbsp oyster sauce
  • 2 green shallots, thinly sliced
  • 15 (20cm-diameter) round rice paper sheets
  • 1 tsp sesame seeds
  • 60ml (¼ cup) sweet chilli sauce
  • 1 tbsp fresh lime juice

Method
 

  1. Keep the seasoning and sauce sachets when preparing the noodles. Boil water in a saucepan and cook the noodles as per the package instructions, adding the frozen vegetables in the final 30 seconds. Drain thoroughly.
  2. Put the cooked noodle and vegetable mixture into a large bowl. Stir in the oyster sauce, half of the sliced shallots, and the reserved seasoning and sauce. Then mix in the cooked chicken until everything is evenly combined.
  3. Prepare a baking tray by lining it with baking paper. Fill a big bowl with warm water. Briefly soak a rice paper sheet in the water for about 30 seconds until it becomes soft but still easy to handle. Lay it flat on a board.
  4. Scoop about a quarter cup of the noodle mixture onto the bottom of the softened rice paper. Fold in the sides and roll it up tightly to encase the filling. Place the roll on the baking tray and repeat with the remaining sheets and filling. Lightly spray the rolls with oil and sprinkle with sesame seeds.
  5. Cook the rolls in batches in the air fryer at 200°C for 15 minutes or until they turn golden and crispy.
  6. While the rolls cook, mix the sweet chilli sauce, lime juice, and the remaining shallots in a small bowl to make the dipping sauce.
  7. Serve the crispy rice paper noodle rolls warm with the prepared dipping sauce on the side.

Notes

  • For best results, avoid soaking the rice paper too long; it should be pliable but not soggy. The rolls can be served as a snack or light meal. Leftovers keep well in the refrigerator and can be reheated in the air fryer to maintain crispness.