Prep the filling. Finely shred the cabbage and carrots, thinly slice bell peppers, and mince garlic and ginger. Toss your veggies with a pinch of salt, a splash of soy sauce, and a drizzle of sesame oil. If using protein, season it lightly too.

Pre-cook anything that needs it. Sauté tofu or ground turkey with garlic and ginger until browned. If using shrimp or chicken, make sure they’re fully cooked and chopped into bite-sized pieces. Let everything cool slightly before rolling.

Make a quick dipping sauce. Stir together sweet chili sauce and lime, or whisk peanut butter with soy sauce, lime, and warm water until smooth. Set aside.

Set up your rolling station. Fill a large bowl or shallow pan with warm water. Lay out a damp kitchen towel or cutting board to prevent sticking. Have your fillings within reach.

Soften the rice paper. Dip one rice paper wrapper into warm water for about 5–7 seconds. It should still feel slightly firm; it will continue to soften as you work.

Build the roll. Place the softened wrapper on the damp surface. Add a small handful of cabbage, carrots, and peppers; a few sprigs of herbs; and your protein. If using noodles, add a small bundle. Avoid overstuffing.

Roll it tight. Fold the bottom up over the filling, fold in the sides, then roll forward to seal. For extra durability and crispness, double wrap: dip a second wrapper and roll the same log inside it.

Optional crisp boost. Lightly dust the outside of the roll with a tiny bit of cornstarch and brush off excess. This can help with browning and texture.

Preheat the air fryer. Set it to 375°F (190°C) for 3 minutes. A hot basket helps prevent sticking and improves crisping.

Oil lightly. Spray the basket and the rolls with cooking oil. Don’t soak them—just a light, even coat is enough.

Air fry in batches. Arrange the rolls in a single layer with space between them. Cook for 8–10 minutes, turning once halfway through. They’re done when golden and crisp with small blisters on the surface.

Cool briefly and serve. Let the rolls rest for 2–3 minutes to set. Serve warm with your chosen dipping sauce.