Air Fryer Vietnamese Chả Giò

Ingredients

• •16 rice-paper spring roll wrappers
• •8 oz ground pork
• •4 oz raw shrimp, finely chopped
• •1 oz mung bean noodles, soaked and chopped
• •1/4 cup dried wood ear mushrooms, soaked and finely chopped
• •1/2 cup carrot, finely grated
• •1 tbsp fish sauce
• •1 tsp sugar
• •1/4 tsp black pepper
• •1 tbsp neutral oil
• •as needed neutral oil spray

Directions

1. 1Mix pork, shrimp, mung bean noodles, wood ear mushrooms, carrot, fish sauce, sugar, pepper, and 1 tablespoon oil.
2. 2Moisten one rice-paper wrapper briefly in warm water; place 2 tablespoons filling near the bottom and roll tightly, folding in both sides.
3. 3Repeat with the remaining wrappers and filling, keeping finished rolls separated so the damp rice paper does not stick together.
4. 4Preheat the air fryer to 375°F (190°C) for 3 minutes and spray the basket and rolls lightly with oil.
5. 5Arrange 8 pork-and-shrimp rolls in one layer and air fry 12–14 minutes, turning after 7 minutes, until crisp and the filling reaches 160°F (71°C).
6. 6Repeat with the remaining 8 rolls and rest 3 minutes before serving so the wrappers finish crisping.

💡 Rice paper can stick to the basket before it crisps; a light oil film on both the basket and rolls is more reliable than parchment, which blocks airflow.

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