These crispy air fryer chili crunch rolls are one of the best things I’ve made in my air fryer. Seasoned ground beef mixed with chili crisp, roasted peanuts, fresh ginger, and cilantro, all wrapped in rice paper and air fried until golden and impossibly crunchy. They’re like the lovechild of a dumpling and a spring roll, and I am here for it.
If you love bold, punchy flavors (hi, fellow chili crunch enthusiasts), you are going to be obsessed with these rolls. The rice paper wrapper gets shatteringly crispy in the air fryer while the filling stays juicy and packed with flavor. Plus, the whole recipe comes together with just 14 ingredients.
Why You’ll Love These Chili Crunch Rolls
- Bold flavor: Chili crisp, fresh ginger, roasted peanuts, and sesame oil create layers of heat, crunch, and umami in every bite.
- Crispy without deep frying: The air fryer makes the rice paper wrapper perfectly golden and crunchy — no oil bath required.
- Fun to make: Rolling the filling in rice paper is easier than folding dumplings, and the whole process is oddly satisfying.
- Crowd-pleaser: These work as a dinner, appetizer, or game day snack. I’ve never seen a plate of them last more than 5 minutes.
Ingredients You’ll Need
Here’s what goes into these crispy chili crunch rolls:
- Ground beef: I use 80/20 for the best flavor and juiciness. Leaner cuts work too — just add a splash of extra oil.
- Chili crisp: The star of the show. I love the Momofuku or Fly By Jing brands, but any chili crisp will work.
- Fresh ginger: Adds warmth and brightness to the filling. Don’t skip it — it makes a big difference.
- Roasted peanuts: Salted, roasted, and chopped. They add a salty crunch that plays perfectly against the beef.
- Carrot + red bell pepper: Minced small, they add a subtle sweetness and color to the filling.
- Fresh cilantro + green onions: Freshness and aroma. Essential.
- Sesame oil: A little goes a long way for that nutty, toasty flavor.
- Rice paper: Round sheets — the kind you’d use for fresh spring rolls. They crisp up beautifully in the air fryer.
- White sesame seeds: Sprinkled on top before cooking for extra crunch and visual appeal.
- Avocado oil spray: Keeps the rolls from sticking and helps the rice paper get extra crispy.
How to Make Crispy Air Fryer Chili Crunch Rolls
This recipe is simple once you get the rhythm of wrapping. Here’s the overview:
- Mix the filling: Combine the ground beef, carrot, bell pepper, garlic, chili crisp, ginger, cilantro, peanuts, green onions, sesame oil, and sea salt in a bowl. Portion into 3-tablespoon scoops.
- Soften the rice paper: Dip one sheet at a time into water for 20-40 seconds until pliable but not soggy. Transfer to a wet cutting board.
- Wrap the rolls: Place a portion of filling in the center, press into a rectangle shape, and wrap tightly with the rice paper.
- Air fry: Spray the basket, add 2-4 rolls, spray the tops, sprinkle with sesame seeds, and cook at 400°F for 17 minutes.
- Serve: Dip in soy sauce, Japanese BBQ sauce, or more chili crisp!
Tips for the Best Chili Crunch Rolls
- Don’t over-soak the rice paper: It should be malleable but still have a slight firmness. Soggy rice paper tears easily and won’t crisp up as well.
- Use a wet cutting board: This prevents the softened rice paper from sticking while you wrap.
- Don’t overcrowd the air fryer: Cook in batches of 2-4 rolls so the hot air can circulate and crisp every side evenly.
- Spray generously: A good coating of avocado oil spray on both the basket and the rolls is the key to that shatteringly crispy exterior.
- Wrap tightly: A snug wrap means the rice paper stays in contact with the filling and crisps up without air pockets.
What to Serve with Chili Crunch Rolls
These rolls are delicious on their own, but here are some of my favorite ways to round out the meal:
Substitutions and Variations
- Ground meat swap: Ground chicken, turkey, or pork all work. If using a lean meat, add 1-2 tablespoons of extra oil to the mixture. I also love the way ground pork plays with the ginger and peanut flavors.
- Make it spicier: Add a diced fresh Thai chili to the filling, or serve with a sriracha dipping sauce.
- Nut-free: Swap the peanuts for toasted sunflower seeds or sesame seeds.
- Add veggies: Finely chopped water chestnuts or shredded cabbage would be great mixed into the filling.
- Refrigerator: Store leftover cooked rolls in an airtight container in the fridge for up to 3 days.
- Reheat: Pop them back in the air fryer at 375°F for 3-5 minutes to re-crisp. The microwave will make them soft — the air fryer is the way to go.
- Freezer: Freeze uncooked wrapped rolls on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Cook from frozen at 400°F for 20-22 minutes.
Frequently Asked Questions
Can I bake these instead of using an air fryer?
Yes! Place the rolls on a parchment-lined baking sheet, spray with avocado oil, and bake at 425°F for 20-25 minutes, flipping halfway through. They won’t get quite as crispy as the air fryer version, but they’ll still be delicious.
Why is my rice paper tearing?
The most common reason is over-soaking. The rice paper only needs 20-40 seconds in water — it should still feel slightly firm when you pull it out. It will continue to soften as you work with it.
Can I make these ahead of time?
Absolutely. Wrap the rolls and store them in the fridge for up to 24 hours before cooking. You can also freeze them uncooked and air fry straight from frozen (just add a few extra minutes to the cook time).
More Air Fryer Recipes to Try
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Air Fryer
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8-inch Baking Dish or Deep Skillet
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Wooden Cutting Board
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Add the ground beef, carrot, bell pepper, garlic, chili crisp, ginger, cilantro, peanuts, green onions, sesame oil, and sea salt to a large bowl. Gently mix the ingredients together until just combined. Separate the meat mixture into 3-tablespoon portions and set aside.
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Fill a round 8-inch baking dish or deep skillet with a few inches of water. Place one rice paper round into the water for 20-40 seconds. Remove the rice paper when it is malleable but not soggy. Transfer it to a wet wooden cutting board to avoid sticking.
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Place one meatball portion into the center of the rice paper. Gently press the meat mixture down into a rectangle shape. Wrap the meat tightly with the rice paper and set aside.
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Repeat steps 2 and 3 until all the meatballs have been wrapped in rice paper.
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Spray the air fryer basket with avocado oil spray. Place 2-4 rolls into the air fryer basket (how many depends on the size of your air fryer). Spray the rolls with avocado oil spray and sprinkle with white sesame seeds. Cook at 400°F for 17 minutes until golden and crispy.
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Remove the rolls from the air fryer and repeat until all the rolls are cooked. Serve with a side of soy sauce, Japanese BBQ sauce, or chili crisp for dipping.
Make sure the rice paper is malleable but not too soggy — it should still have a slight firmness so it holds its shape during wrapping.
Work in batches in the air fryer to avoid overcrowding. The rolls need space for the air to circulate and crisp up evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
