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Air fryer rice paper noodle rolls recipe
Air fryer rice paper noodle rolls recipe
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Upgrade basic instant noodles by transforming them into crispy rice paper rolls in the air fryer. A gourmet twist on a simple dish, perfect for elevating weeknight dinners and budget-friendly meals for students.
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
  • 24.40 gm oyster sauce
  • 2 green shallots, thinly sliced
  • 15 (20cm-diameter) round rice paper sheets
  • 3.00 gm sesame seeds
  • 60ml (¼ cup) sweet chilli sauce
  • 21.00 gm fresh lime juice
Instructions:
  • Set aside the seasoning and sauce packets from the noodles. Cook the noodles in a saucepan of boiling water as per the instructions on the packet, and add the frozen vegetables for the last 30 seconds of cooking. Drain the noodles.
  • Combine the noodle mixture with oyster sauce, half of the shallots, and the reserved seasoning and sauce sachets in a large bowl. Mix well. Gradually add chicken and toss until fully combined.
  • Prepare a baking tray with baking paper. Fill a large bowl with warm water. Submerge 1 rice paper sheet in the water for about 30 seconds until pliable (ensure it's soft yet firm enough to work with). Transfer the softened sheet to a board.
  • Spread ¼ cup of noodle mixture near the bottom edge of the rice paper sheet. Roll up, tucking in the sides as you go. Place on tray. Repeat with the rest of the sheets and mixture. Lightly spray with oil and sprinkle sesame seeds on top.
  • Air fry the rolls in batches at 200C for about 15 minutes until they are crispy.
  • In a small serving bowl, mix together sweet chili sauce, lime juice, and the rest of the shallots.
  • Present the rolls alongside a delectable dipping sauce.

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