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.