Ingredients:

  • 0.5 lb raw prawns, peeled, deveined, and finely chopped
  • 1 cup shredded carrots, julienned
  • 1 cup shredded cabbage, thinly sliced
  • 2 scallions, finely sliced
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • 0.5 tsp ground ginger
  • 0.25 tsp black pepper
  • 8 sheets circular rice paper wrappers
  • 2 cups warm water
  • 1 tbsp neutral oil
  • 3 tbsp rice vinegar
  • 2 tbsp low-sugar sweet chili sauce
  • 1 tsp sriracha
  • 1 tsp lime juice

Instructions:

  1. In a medium mixing bowl, combine the chopped prawns, carrots, cabbage, and scallions. Stir in the soy sauce, sesame oil, ginger, and black pepper until evenly coated.
  2. Dip one sheet of rice paper into warm water for 5–10 seconds until pliable. Lay flat on a cutting board, place 2 tablespoons of filling in the lower center, fold the bottom edge over, tuck in the sides, and roll tightly toward the top.
  3. Preheat the air fryer to 390°F (200°C). Arrange the rolls in a single layer in the basket, ensuring they do not touch.
  4. Lightly mist the top and sides of each roll with neutral oil using a spray bottle.
  5. Air fry for 8–10 minutes, flipping halfway through, until the wrappers are mahogany-colored and sound hollow when tapped.
  6. Whisk together rice vinegar, low-sugar sweet chili sauce, sriracha, and lime juice in a small bowl to create the dipping sauce.