Crispy Prawn Rice Paper Bites

These crispy prawn rice paper rolls are a light, satisfying snack. Air frying gives the rice paper a shatter-crisp bite, while the prawn filling stays juicy underneath. No deep frying, no mess, just real crunch.

Serves 3

Prep Time 20

Cook Time 15 minutes

Looking for more crispy, rice paper–based bites? Try my Crispy Pork Rice Paper Dumplings (Air Fryer), my Rice Paper Tacos with Mango Prawn Salsa, or my Bang Bang Chicken Crispy Rice Salad.

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Helpful Tips

Storage

Best eaten fresh, ideally straight from the air fryer while the shell is still crisp.
Fridge: store cooked rolls in an airtight container for up to 2 days. The shell will soften as they sit.
Reheat in the air fryer at 180°C for 3–4 minutes to bring back the crunch. Avoid the microwave, as it makes the rice paper chewy and rubbery.
Freezer: not recommended. Rice paper texture doesn’t hold up well after freezing and thawing.
The spicy yoghurt sauce can be made up to 2 days ahead and kept in an airtight container in the fridge.

Substitutions

Prawns: swap for raw chicken mince or firm white fish, finely chopped, though cook time may need adjusting.
Cornflour: potato starch or tapioca starch both work as a direct swap.
Sriracha: swap for chilli garlic sauce or a pinch of chilli flakes if you want less heat.
Kewpie mayonnaise: regular whole-egg mayonnaise works, though the flavour will be slightly less rich.

Serving Suggestions

Serve these as a starter with the spicy yoghurt sauce on the side for dipping, or turn them into a light meal alongside a simple cucumber salad or steamed jasmine rice. They also work well as part of a shared entertaining spread alongside other Asian-style bites.

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Ingredients Directions

Serving Scaler

Serves 3 1x 2x 3x

Ingredients

For the Prawn Filling:

480g raw prawns, peeled
2 tsp cornflour
1 tbsp soy sauce
1 tsp sesame oil
2 small garlic cloves
1 tsp finely grated ginger
Zest of ½ lime
2 spring onions
pinch of black pepper

For the Rolls:

6 rice paper sheets
Olive oil spray

For the Spicy Yoghurt Sauce:

2 tbsp plain Greek yoghurt
1 tbsp Kewpie mayonnaise
1 tsp sriracha, or more to taste
½ garlic clove, grated
½ tbsp lime juice
Pinch of salt and pepper

To Garnish:

2 tbsp chopped spring onion (green part)
Sesame seeds
Lime wedges, for serving

Directions

For the prawn filling:

Add the prawns, cornflour, soy sauce, sesame oil, garlic, ginger, lime zest, spring onion, pepper and salt to a food processor.
Pulse in short bursts until the prawns are finely chopped but still have some texture. Avoid over-processing into a smooth paste.

For the rolls:

Dip a rice paper sheet in warm water for 3–5 seconds, until just pliable, then lay it flat on a clean surface or board.
Spoon the prawn filling onto the lower third of the sheet and roll up tightly, folding in the sides as you go, to form a firm, sealed cigar shape. Repeat with the remaining sheets and filling.
Using kitchen scissors, cut each roll into bite-sized pieces.
Arrange the pieces in a single layer in the air fryer basket, leaving space between each piece so they crisp evenly.
Lightly spray with olive oil.
Air fry at 200°C for 14–16 minutes, flipping halfway, until golden and crisp. The prawn filling should be fully opaque and firm all the way through with no translucency at the centre.

For the spicy yoghurt sauce:

Whisk together the yoghurt, mayonnaise, sriracha, garlic and lime juice in a small bowl until smooth. Season with salt and pepper to taste.

To serve:
Scatter the crispy prawn rolls with chopped spring onion and sesame seeds. Serve immediately with the spicy yoghurt sauce and lime wedges alongside.

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Nutritional Information

( per serving, based on 3 )

Nutrient	Amount
Calories	255 kcal
Protein	33 g
Carbohydrates	29 g
Fat	8 g
Fibre	1 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.