Description
Crispy air fryer rice paper sausage rolls stuffed with sweet Chinese sausage and gooey mozzarella. Egg-dipped double rice paper sheets create a shatteringly crispy shell in just 8 minutes.
Ingredients
Scale
- 4 sheets rice paper
- 2 Chinese sausages (lap cheong)
- 2 slices Mozzarella (Sliced)
- 2 Eggs, beaten
- Avocado Oil, for brushing
Equipment
Instructions
- Beat the eggs. Add the Eggs to a bowl and beat well. Dip each sheet of rice paper into the egg, then stack two sheets together. You should have two double-layered sheets.
- Form the square. Fold the edges of each stacked sheet inward to form a square shape.
- Add the filling. Fold a slice of Mozzarella (Sliced) in half and lay it on the rice paper, then place a Chinese sausage over the cheese.
- Wrap and brush. Fold the corners of the rice paper up and over the filling to wrap everything up. Lightly brush the surface with Avocado Oil.
- Air fry. Air fry at 350°F for 8 minutes or until golden and crispy.
- Serve and enjoy!
Notes
- Use egg, not water: the egg coating is what makes these CRAZY crispy in the air fryer, unlike water-soaked sheets which stay soft.
- Stack two sheets per roll. One sheet alone can tear with a full sausage inside.
- Check at 7 minutes if your air fryer runs hot to avoid over-browning the edges.
- Any precooked sausage works: pork breakfast links, chicken sausage, or mini hot dogs.
- Best eaten immediately. Leftovers reheat in the air fryer at 350°F for 3 to 4 minutes.
- Prep Time: 7
- Cook Time: 8
- Category: Snack
- Method: Air Fryer
- Cuisine: Chinese
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 135mg