these Crispy Air Fryer Chili Crunch Roll It’s one of the best things I’ve ever made in an air fryer. Seasoned ground beef mixed with chili crisps, roasted peanuts, fresh ginger and cilantro, wrapped in rice paper and air fried until golden and incredibly crispy. They are like the love child of dumplings and spring rolls and I am here for them.
If you love bold, punchy flavors (hello, chili crunch enthusiasts), you’ll fall in love with these rolls. When rice paper is baked in an air fryer, it becomes crispy and the inside is juicy and full of flavor. Plus, the entire recipe contains just 14 ingredients.
Why We Love These Chili Crunch Rolls
- Bold Flavors: Crunchy chili, fresh ginger, roasted peanuts, and sesame oil create heat, crunch, and umami in every bite.
- Crispy without frying: You can use an air fryer to make rice paper wrappers perfectly golden and crispy. No oil bath required.
- Fun to make: It’s easier to roll the filling in rice paper than to fold the dumplings, and the whole process is strangely satisfying.
- Crowd-pleaser: This makes for a great dinner, appetizer, or game day snack. I have never seen that dish last longer than 5 minutes.
materials needed
Here are the ingredients for Crispy Chili Crunch Rolls:
- Ground beef: I use 80/20 for best flavor and juiciness. Cutting it thinner also works. Just add extra oil.
- Chili Crunch: Star of the show. I like Momofuku or Fly By Jing brands, but any chili crisp will work.
- Fresh Ginger: Adds warmth and brightness to the filling. Don’t skip it. It makes a big difference.
- Roasted Peanuts: It is salted, roasted and chopped. They add a salty crunch that goes perfectly with the beef.
- Carrot + Red Pepper: Chop it into small pieces to add subtle sweetness and color to the filling.
- Fresh cilantro + green onions: Freshness and fragrance. essential.
- Sesame oil: It takes a little effort to achieve that nutty, toasty flavor.
- rice paper: Round Sheet — The kind used for fresh spring rolls. If you put it in the air fryer, it will be crispy and well-cooked.
- White sesame seeds: Sprinkle on top before cooking for added crunch and visual appeal.
- Avocado Oil Spray: This helps prevent the rolls from sticking and makes the rice paper crispier.
How to Make Crispy Air Fryer Chili Crunch Rolls
This recipe is simple once you get the rhythm of wrapping. The outline is as follows:
- Mix the filling: Combine ground beef, carrots, bell peppers, garlic, crunchy chili, ginger, cilantro, peanuts, green onions, sesame oil and sea salt in a bowl. Divide into 3 tablespoons each.
- Soften the rice paper: Submerge one sheet at a time in water for 20-40 seconds until soft (but not soggy). Transfer to a wet cutting board.
- Roll packaging: Put the filling in the center, press it into a rectangular shape, and wrap it tightly with rice paper.
- Air fryer: Sprinkle in basket, add 2 to 4 rolls, sprinkle on top, sprinkle with sesame seeds and cook at 400°F for 17 minutes.
- provide: Dip them in soy sauce, Japanese barbecue sauce or chili crisps!
Tips for the Best Chili Crunch Rolls
- Do not soak the rice paper too much. It should be malleable but still have some rigidity. Soggy rice paper tears easily and does not become crispy.
- Use a wet cutting board: This will prevent the softened rice paper from sticking during wrapping.
- Do not overcrowd the air fryer. Cook 2 to 4 rolls in batches to allow hot air to circulate and crisp up evenly on all sides.
- Sprinkle liberally: A good coating of avocado oil spray on both the basket and the rolls is key to a crispy exterior.
- Wrap it tightly: When wrapped tightly, the rice paper adheres closely to the filling and becomes crispy without any air pockets.
What to Serve with Chili Crunch Rolls
These rolls are delicious on their own, but here’s my favorite way to end the meal.
Substitutions and Variations
- Mince Swap: Ground chicken, turkey, or pork all work. If using lean meat, add 1-2 tablespoons of additional oil to the mixture. I also love the way the minced pork combines with the ginger and peanut flavors.
- Make it spicier: Add chopped fresh Thai chili to the filling or serve with sriracha dipping sauce.
- Nut Free: Replace peanuts with roasted sunflower seeds or sesame seeds.
- Add vegetables: It’s good to mix chopped chestnuts or chopped cabbage into the filling.
- refrigerator: Store cooked rolls in an airtight container in the refrigerator for up to 3 days.
- Reheat: Place back in the air fryer and bake at 375°F for 3 to 5 minutes to get crispy again. If you use a microwave, it will become softer. We recommend using an air fryer.
- Freezer: Freeze the uncooked, wrapped rolls on a parchment-lined baking sheet until firm, then transfer to freezer bags. Cook from frozen at 400°F for 20-22 minutes.
Frequently Asked Questions
Can I bake this instead of using the air fryer?
yes! Place rolls on a parchment-lined baking sheet, drizzle with avocado oil, and bake at 425°F for 20 to 25 minutes, turning halfway through. It’s not as crispy as the air fryer version, but it’s still delicious.
Why does rice paper tear?
The most common reason is excessive fluid intake. Rice paper only needs to be soaked in water for 20 to 40 seconds. It feels a bit hard when pulled. It will continue to soften as you work.
Can I make these in advance?
entirely. Wrap the rolls and store in the refrigerator for up to 24 hours before cooking. You can also freeze them uncooked and air fry them straight from frozen (just add a few minutes to the cooking time).
More air fryer recipes to try
air fryer
8-inch baking dish or deep skillet
wooden cutting board
In a large bowl, combine ground beef, carrots, bell peppers, garlic, crunchy chilies, ginger, cilantro, peanuts, green onions, sesame oil, and sea salt. Mix gently until ingredients are combined. Divide the meat mixture into 3 tablespoons each and set aside.
Fill a round 8-inch baking dish or deep skillet with a few inches of water. Soak one sheet of rice paper in water for 20 to 40 seconds. Take out the rice paper when it becomes soft and not soggy. Transfer to a damp wooden cutting board to prevent sticking.
Place one portion of the meatball in the center of the rice paper. Gently press the meat mixture into a rectangular shape. Wrap the meat well with rice paper and set aside.
Repeat steps 2 and 3 until all meatballs are wrapped in rice paper.
Spray the air fryer basket with avocado oil spray. Place 2 to 4 rolls in the air fryer basket (number will vary depending on the size of your air fryer). Spray the rolls with avocado oil spray and sprinkle with white sesame seeds. Cook at 400°F until golden and crispy, 17 minutes.
Remove the rolls from the air fryer and repeat until all the rolls are cooked. Serve with soy sauce, Japanese barbecue sauce and chili crisps for dipping.
Make sure the rice paper is malleable but not too soggy. It should have some firmness so that it can maintain its shape during packaging.
Work in batches in the air fryer to avoid crowding. Rolls need space for air to circulate and crisp evenly.
Nutritional information is automatically calculated and should only be used as estimates.
