crispy rice paper lumpia recipe — Crispy Rice Paper Lumpia (Air Fryer Friendly) is my answer for those days when I want something crunchy and snacky, but I do not want to deep fry or deal with a pot of oil. You know the feeling when you are craving lumpia, but you also want to keep things light and simple. Rice paper is the little trick here because it turns super crisp in the air fryer if you handle it right. I have made this for quick merienda, for movie night, and even as a last minute party plate. Let me walk you through it like I would if you were hanging out in my kitchen. 
How to make Air Fryer Vietnamese Spring Rolls
If you have ever made fresh spring rolls, this is kind of the cousin that decided to get extra crispy. The best part is you can use simple fillings you already like for lumpia, then swap the wrapper to rice paper and let the air fryer do the work.
What you will need
- Rice paper wrappers (the round ones, usually in the Asian aisle)
- Ground pork or chicken (or shrimp if you want it lighter)
- Shredded carrots
- Shredded cabbage (or coleslaw mix for speed)
- Green onions
- Garlic (minced)
- Soy sauce or fish sauce (go easy, rice paper is delicate)
- Salt and pepper
- 1 egg (optional, helps bind filling)
- Cooking spray or a little oil for crisping
I usually do a simple filling: sauté garlic, add ground meat, then toss in carrots and cabbage for 1 to 2 minutes. You are not trying to fully cook the veggies into mush. You just want them slightly softened so they behave when you roll. Cool the filling before wrapping. Hot filling makes rice paper sticky fast.
Here is the quick air fryer method that works for me every time:
Step 1: Dip one rice paper sheet in warm water for about 5 to 8 seconds. It should feel flexible but not floppy like a wet tissue.
Step 2: Lay it on a damp towel or a cutting board. Let it sit for 15 to 20 seconds. This “rest” is when it finishes softening.
Step 3: Add a small line of filling near the bottom. Do not overfill. Rice paper tears when it is overloaded.
Step 4: Roll it like lumpia: fold bottom up, fold sides in, roll tight.
Step 5: Spray lightly with oil on both sides. This is key for color and crunch.
Step 6: Air fry at 375 F for 8 to 12 minutes, flipping halfway, until crisp and golden.
If you are a lumpia fan like me, you might also like this healthier twist using a more classic wrapper: air fryer lumpiang shanghai for a healthy twist. Different wrapper, similar craving satisfaction.
;
Rice Paper Shrimp Dumplings vs Vietnamese Shrimp Egg Rolls
This is one of those things people mix up because shrimp plus wrapper equals “some kind of roll,” right? But the texture and vibe are totally different.
Rice paper shrimp dumplings are usually softer and chewier, sometimes steamed. Think bouncy wrapper, gentle bite, and more of a dim sum feel. They are awesome, just not what I reach for when I want crunchy.
Vietnamese shrimp egg rolls usually use wheat based wrappers (or spring roll wrappers) and get fried for that bubbly, shattery crust. They are built for crunch from the start.
Now with this crispy rice paper lumpia recipe, you are kind of creating a third option. Rice paper gives you a different crunch, more crackly and light. It is not exactly the same as traditional wrappers, but it is so satisfying when it comes out right.
Flavor wise, shrimp works beautifully here. I like chopping shrimp into small pieces (do not leave them too chunky) so the roll stays tight. Add a tiny bit of sesame oil and green onion, and it tastes like something you would want to dip over and over.
“I tried your rice paper lumpia in the air fryer for my kids snack, and they actually asked for seconds. The crunch was unreal and it did not feel greasy at all.”
If you are planning a bigger Filipino snack spread, I love pairing crispy rolls with something sweet like crispy caramelized Filipino banana cue. Sweet plus salty is a real win on a table.
How to wrap egg rolls (step by step)
Even though we are using rice paper, the wrapping logic is basically the same as egg rolls. The big difference is rice paper can be fragile if you soak it too long. So the goal is flexible, not soggy.
My easy wrapping routine
1) Set up your station. Bowl of warm water, a plate for finished rolls, and a damp towel or board for wrapping.
2) Dip fast. Quick dip, then let it soften on the surface instead of in the water.
3) Keep filling dry-ish. If your filling is watery, your wrapper will slide around and tear. Let sautéed veggies cool and drain if needed.
4) Roll tight but gentle. Tight rolls crisp better and do not explode open.
5) Double wrap if you want extra security. This is my personal trick when I am making these for guests. Wrap the roll in a second rice paper sheet the same way. It makes them sturdier and crispier.
Little personal note: my first batch ever looked like wrinkly envelopes. Still delicious, just not cute. After a few rolls, your hands just get it. Do not stress.
If you want a more classic party style roll for comparison, check out crispy chicken lumpiang shanghai for parties. It is a good reminder that different wrappers give different crunch, and both are worth loving.
Whats the difference between an egg roll and a spring roll?
This comes up a lot, especially when people see rice paper and assume it is always “spring roll” territory. Here is the simple version.
Spring rolls usually have thinner wrappers. They can be fresh (not cooked) with rice paper, or fried with thin spring roll wrappers. The bite can be delicate, light, and crisp depending on the wrapper.
Egg rolls usually have thicker wrappers, often with egg in the dough. They fry up more bubbly and chewy-crisp, and they feel heavier compared to spring rolls.
So where does this crispy rice paper lumpia recipe fall? It is closer to a spring roll style wrapper, but the filling can absolutely be Filipino lumpia style. That is why I love it. It is flexible. You can keep it traditional with pork and veggies, or go shrimp, or even do a tofu mushroom version.
How do you make egg rolls stay crispy
Crispiness is the whole point, so I am picky about this part. Air fryer rolls can get soggy if they sit wrong, or if the filling is too wet. These tips apply to rice paper lumpia too.
My best crispiness tips
Do not overcrowd the basket. Air needs space to move around each roll.
Use a light oil spray. Not a heavy brush of oil, just enough to help browning and crunch.
Cool the filling before wrapping. Steam inside the wrapper is the enemy of crisp.
Flip halfway. You want even crisping on both sides.
Reheat the right way. If you have leftovers, reheat in the air fryer at 350 F for 3 to 5 minutes. Do not microwave unless you enjoy sadness.
Also, once they are cooked, let them sit on a rack for a couple minutes instead of a plate. A plate traps steam under the rolls, and that softens the bottom fast.
And yes, I am saying it again because it matters: this crispy rice paper lumpia recipe is all about controlling moisture. Dry filling, quick dip, and good airflow in the air fryer. That is the whole game.
Common Questions
1) Can I prep these ahead of time?
Yes, but I recommend prepping the filling ahead, not the wrapped rolls. Wrapped rice paper can dry out or stick. If you must wrap early, place them on parchment with space between and cover with a barely damp towel.
2) Why did my rice paper tear?
Most likely it soaked too long or your filling was too wet. Dip quicker and let it soften on the board. Also chop veggies finer so they do not poke through.
3) What dipping sauce goes best?
I love a simple mix of vinegar, soy sauce, garlic, and a little sugar. Sweet chili sauce is also great. If you want a Vietnamese vibe, try nuoc cham style with fish sauce, lime, sugar, and chili.
4) Can I make this gluten free?
Rice paper is usually gluten free, but always check the package. Then use gluten free soy sauce or tamari in the filling.
5) How many pieces does this make?
It depends on how much you fill them, but I usually get 10 to 14 medium rolls from a batch of filling made with about 1 pound of meat and a couple cups of veggies.
A crunchy little snack you will want on repeat
If you have been hunting for a crunchy snack that feels fun but not fussy, this crispy rice paper lumpia recipe is seriously worth trying. Once you get the dip and roll rhythm down, it becomes one of those easy meals you can crank out without thinking. Keep the filling on the drier side, do not crowd the air fryer, and give them that light oil spray for the best crisp. And if you want to explore a similar roll with a Vietnamese spin, this is a helpful read: Air Fryer Vietnamese Spring Rolls (Cha Gio) with Easy Nuoc Cham …. Let me know what filling you try first, because I am always looking for a new favorite combo.
Crispy Rice Paper Lumpia
This crispy rice paper lumpia recipe is a healthier, air-fried alternative to traditional egg rolls featuring a crunchy texture and delicious filling.
Servings: 10 pieces
Calories: 150kcal
Ingredients
Filling Ingredients
- 1 lb. Ground pork or chicken or shrimp for a lighter option
- 1 cup Shredded carrots
- 1 cup Shredded cabbage or coleslaw mix for speed
- 3 stalks Green onions chopped
- 2 cloves Garlic minced
- 2 tbsp Soy sauce or fish sauce use sparingly
- 1 tsp Salt
- 1 tsp Pepper
- 1 large Egg optional, helps bind filling
- as needed Cooking spray or oil for crisping
Wrapping Ingredients
- 10-14 Rice paper wrappers round ones, usually in the Asian aisle
Instructions
Preparation of Filling
- Sauté minced garlic in a pan.
- Add ground meat and cook until browned.
- Toss in shredded carrots and cabbage, cooking for 1 to 2 minutes until slightly softened.
- Remove from heat and let the filling cool before wrapping.
Wrapping
- Dip one rice paper sheet in warm water for 5 to 8 seconds until flexible.
- Lay it on a damp towel or cutting board for 15 to 20 seconds to finish softening.
- Place a small line of filling near the bottom of the rice paper, making sure not to overfill.
- Fold the bottom up, fold the sides in, and roll tightly.
- Spray lightly with oil on both sides for color and crunch.
Cooking
- Preheat air fryer to 375°F.
- Air fry the rolls for 8 to 12 minutes, flipping halfway through, until crisp and golden.
Notes
For extra security, consider double wrapping the rolls with a second rice paper sheet. Serve with a dipping sauce of vinegar, soy sauce, garlic, and sugar for added flavor.
If you have ever made fresh spring rolls, this is kind of the cousin that decided to get extra crispy. The best part is you can use simple fillings you already like for lumpia, then swap the wrapper to rice paper and let the air fryer do the work.
What you will need
- Rice paper wrappers (the round ones, usually in the Asian aisle)
- Ground pork or chicken (or shrimp if you want it lighter)
- Shredded carrots
- Shredded cabbage (or coleslaw mix for speed)
- Green onions
- Garlic (minced)
- Soy sauce or fish sauce (go easy, rice paper is delicate)
- Salt and pepper
- 1 egg (optional, helps bind filling)
- Cooking spray or a little oil for crisping
I usually do a simple filling: sauté garlic, add ground meat, then toss in carrots and cabbage for 1 to 2 minutes. You are not trying to fully cook the veggies into mush. You just want them slightly softened so they behave when you roll. Cool the filling before wrapping. Hot filling makes rice paper sticky fast.
Here is the quick air fryer method that works for me every time:
Step 1: Dip one rice paper sheet in warm water for about 5 to 8 seconds. It should feel flexible but not floppy like a wet tissue.
Step 2: Lay it on a damp towel or a cutting board. Let it sit for 15 to 20 seconds. This “rest” is when it finishes softening.
Step 3: Add a small line of filling near the bottom. Do not overfill. Rice paper tears when it is overloaded.
Step 4: Roll it like lumpia: fold bottom up, fold sides in, roll tight.
Step 5: Spray lightly with oil on both sides. This is key for color and crunch.
Step 6: Air fry at 375 F for 8 to 12 minutes, flipping halfway, until crisp and golden.
If you are a lumpia fan like me, you might also like this healthier twist using a more classic wrapper: air fryer lumpiang shanghai for a healthy twist. Different wrapper, similar craving satisfaction.
;
Rice Paper Shrimp Dumplings vs Vietnamese Shrimp Egg Rolls
This is one of those things people mix up because shrimp plus wrapper equals “some kind of roll,” right? But the texture and vibe are totally different.
Rice paper shrimp dumplings are usually softer and chewier, sometimes steamed. Think bouncy wrapper, gentle bite, and more of a dim sum feel. They are awesome, just not what I reach for when I want crunchy.
Vietnamese shrimp egg rolls usually use wheat based wrappers (or spring roll wrappers) and get fried for that bubbly, shattery crust. They are built for crunch from the start.
Now with this crispy rice paper lumpia recipe, you are kind of creating a third option. Rice paper gives you a different crunch, more crackly and light. It is not exactly the same as traditional wrappers, but it is so satisfying when it comes out right.
Flavor wise, shrimp works beautifully here. I like chopping shrimp into small pieces (do not leave them too chunky) so the roll stays tight. Add a tiny bit of sesame oil and green onion, and it tastes like something you would want to dip over and over.
“I tried your rice paper lumpia in the air fryer for my kids snack, and they actually asked for seconds. The crunch was unreal and it did not feel greasy at all.”
If you are planning a bigger Filipino snack spread, I love pairing crispy rolls with something sweet like crispy caramelized Filipino banana cue. Sweet plus salty is a real win on a table.
How to wrap egg rolls (step by step)
Even though we are using rice paper, the wrapping logic is basically the same as egg rolls. The big difference is rice paper can be fragile if you soak it too long. So the goal is flexible, not soggy.
My easy wrapping routine
1) Set up your station. Bowl of warm water, a plate for finished rolls, and a damp towel or board for wrapping.
2) Dip fast. Quick dip, then let it soften on the surface instead of in the water.
3) Keep filling dry-ish. If your filling is watery, your wrapper will slide around and tear. Let sautéed veggies cool and drain if needed.
4) Roll tight but gentle. Tight rolls crisp better and do not explode open.
5) Double wrap if you want extra security. This is my personal trick when I am making these for guests. Wrap the roll in a second rice paper sheet the same way. It makes them sturdier and crispier.
Little personal note: my first batch ever looked like wrinkly envelopes. Still delicious, just not cute. After a few rolls, your hands just get it. Do not stress.
If you want a more classic party style roll for comparison, check out crispy chicken lumpiang shanghai for parties. It is a good reminder that different wrappers give different crunch, and both are worth loving.
Whats the difference between an egg roll and a spring roll?
This comes up a lot, especially when people see rice paper and assume it is always “spring roll” territory. Here is the simple version.
Spring rolls usually have thinner wrappers. They can be fresh (not cooked) with rice paper, or fried with thin spring roll wrappers. The bite can be delicate, light, and crisp depending on the wrapper.
Egg rolls usually have thicker wrappers, often with egg in the dough. They fry up more bubbly and chewy-crisp, and they feel heavier compared to spring rolls.
So where does this crispy rice paper lumpia recipe fall? It is closer to a spring roll style wrapper, but the filling can absolutely be Filipino lumpia style. That is why I love it. It is flexible. You can keep it traditional with pork and veggies, or go shrimp, or even do a tofu mushroom version.
How do you make egg rolls stay crispy
Crispiness is the whole point, so I am picky about this part. Air fryer rolls can get soggy if they sit wrong, or if the filling is too wet. These tips apply to rice paper lumpia too.
My best crispiness tips
Do not overcrowd the basket. Air needs space to move around each roll.
Use a light oil spray. Not a heavy brush of oil, just enough to help browning and crunch.
Cool the filling before wrapping. Steam inside the wrapper is the enemy of crisp.
Flip halfway. You want even crisping on both sides.
Reheat the right way. If you have leftovers, reheat in the air fryer at 350 F for 3 to 5 minutes. Do not microwave unless you enjoy sadness.
Also, once they are cooked, let them sit on a rack for a couple minutes instead of a plate. A plate traps steam under the rolls, and that softens the bottom fast.
And yes, I am saying it again because it matters: this crispy rice paper lumpia recipe is all about controlling moisture. Dry filling, quick dip, and good airflow in the air fryer. That is the whole game.
Common Questions
1) Can I prep these ahead of time?
Yes, but I recommend prepping the filling ahead, not the wrapped rolls. Wrapped rice paper can dry out or stick. If you must wrap early, place them on parchment with space between and cover with a barely damp towel.
2) Why did my rice paper tear?
Most likely it soaked too long or your filling was too wet. Dip quicker and let it soften on the board. Also chop veggies finer so they do not poke through.
3) What dipping sauce goes best?
I love a simple mix of vinegar, soy sauce, garlic, and a little sugar. Sweet chili sauce is also great. If you want a Vietnamese vibe, try nuoc cham style with fish sauce, lime, sugar, and chili.
4) Can I make this gluten free?
Rice paper is usually gluten free, but always check the package. Then use gluten free soy sauce or tamari in the filling.
5) How many pieces does this make?
It depends on how much you fill them, but I usually get 10 to 14 medium rolls from a batch of filling made with about 1 pound of meat and a couple cups of veggies.
A crunchy little snack you will want on repeat
If you have been hunting for a crunchy snack that feels fun but not fussy, this crispy rice paper lumpia recipe is seriously worth trying. Once you get the dip and roll rhythm down, it becomes one of those easy meals you can crank out without thinking. Keep the filling on the drier side, do not crowd the air fryer, and give them that light oil spray for the best crisp. And if you want to explore a similar roll with a Vietnamese spin, this is a helpful read: Air Fryer Vietnamese Spring Rolls (Cha Gio) with Easy Nuoc Cham …. Let me know what filling you try first, because I am always looking for a new favorite combo.
Crispy Rice Paper Lumpia
Ingredients
Filling Ingredients
- 1 lb. Ground pork or chicken or shrimp for a lighter option
- 1 cup Shredded carrots
- 1 cup Shredded cabbage or coleslaw mix for speed
- 3 stalks Green onions chopped
- 2 cloves Garlic minced
- 2 tbsp Soy sauce or fish sauce use sparingly
- 1 tsp Salt
- 1 tsp Pepper
- 1 large Egg optional, helps bind filling
- as needed Cooking spray or oil for crisping
Wrapping Ingredients
- 10-14 Rice paper wrappers round ones, usually in the Asian aisle
Instructions
Preparation of Filling
- Sauté minced garlic in a pan.
- Add ground meat and cook until browned.
- Toss in shredded carrots and cabbage, cooking for 1 to 2 minutes until slightly softened.
- Remove from heat and let the filling cool before wrapping.
Wrapping
- Dip one rice paper sheet in warm water for 5 to 8 seconds until flexible.
- Lay it on a damp towel or cutting board for 15 to 20 seconds to finish softening.
- Place a small line of filling near the bottom of the rice paper, making sure not to overfill.
- Fold the bottom up, fold the sides in, and roll tightly.
- Spray lightly with oil on both sides for color and crunch.
Cooking
- Preheat air fryer to 375°F.
- Air fry the rolls for 8 to 12 minutes, flipping halfway through, until crisp and golden.