Begin by soaking the rice paper sheets in warm water for 10–15 seconds until they become soft and pliable. Ensure the water is not too hot to avoid tearing the sheets. Once softened, gently remove them and lay each sheet flat on a damp surface to prevent sticking while you prep the filling.

In a bowl, combine cooked vermicelli noodles, shredded carrots, finely chopped cabbage, your choice of protein (tofu or shrimp), green onion, grated ginger, and minced garlic. Mix them well, allowing the flavors to meld.

Take a soaked rice paper sheet and place about a quarter of the filling mixture in the center. Fold the sides inward, then roll tightly from the bottom up to seal in the filling.

Once all your air fryer rice paper noodle rolls are assembled, lightly brush or spray them with cooking oil.

Preheat your air fryer to 375°F (190°C) for 2–3 minutes.

Carefully place the rolls in the air fryer basket seam-side down, making sure to avoid overcrowding. Air fry the rolls for 8–10 minutes, flipping them halfway through.

Once cooked, remove the rolls from the air fryer and allow them to cool slightly before serving.