Air fryer rice paper noodle rolls
We’ve found the perfect way to turn everyone’s favourite ‘lazy’ meals from boring to boujee. We’ve combined two of our favourite things here – instant noodles and rice paper rolls! Plus, we’ve popped these rolls in the air fryer to make them super crisp, so they’re fabulously crunchy on the outside and silky on the inside. This is a wonderful meal for families who are looking to add a bit more sustenance to an easy weeknight meal. It’s also ideal for University students who are looking for ways to make their budget dinners a little healthier.
Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.
9 Ingredients
7 Method Steps
- Reserve seasoning and sauce sachets from noodles. Cook noodles in a saucepan of boiling water following packet directions, adding frozen vegetables in the last 30 seconds of cooking. Drain.
- Transfer noodle mixture to a large bowl. Add oyster sauce, half of the shallots and reserved seasoning and sauce sachets. Toss until combined. Add chicken and toss until combined.
- Line a baking tray with baking paper. Fill a large bowl with warm water. Dip 1 rice paper sheet into the water for 30 seconds or until soft. (Be careful not to let it get too soft. It should be soft, but firm enough to handle.) Transfer to a board.
- Place ¼ cupful of the noodle mixture close to the bottom edge of the rice paper sheet. Roll up to enclose, folding in the sides as you go. Place on prepared tray. Repeat with remaining rice paper sheets and noodle mixture. Spray rolls with oil. Sprinkle with sesame seeds.
- In batches, place rolls in an air fryer and cook at 200C for 15 minutes or until crisp.
- Meanwhile, combine sweet chilli sauce, lime juice and remaining shallots in a small serving bowl.
- Serve rolls with dipping sauce.
Comments
Post a Comment
COMMENT HERE