Sheet Pan Gnocchi and Sausage with Tomatoes and Broccolini
Need an easy dinner with minimal cleanup? This sheet pan gnocchi and sausage is one of those recipes that feels way more impressive than the effort it takes.
Sheet Pan Gnocchi and Sausage
If you love a one-pan dinner that delivers big flavor with minimal cleanup, this Sheet Pan Gnocchi and Sausage will be a repeat. Everything—crispy golden gnocchi, juicy tomatoes, caramelized broccolini, and savory sausage—roasts together on one pan, making dinner hands-off and ready in about 30 minutes. If you enjoy easy meals with few dirty dishes, you’ll also love my other sheet pan dinners and quick one-pot dishes. They’re perfect for busy weeknights.
Why This Sheet Pan Gnocchi Works
This is one of those meals I prepare on busy nights when I want something satisfying but don’t feel like juggling multiple pots. The gnocchi gets lightly crisp on the outside while staying tender inside, and the sausage provides plenty of protein to make it filling. I love finishing it with a sprinkle of Parmesan for that balanced flavor.
- One pan, little cleanup—everything roasts together.
- High-protein thanks to the sausage (easy to boost with chicken or turkey sausage)
- Packed with veggies–and loaded with fiber.
- Easy Weeknight Dinner– no need to boil the gnocchi!
What You’ll Need
You only need 4 main ingredients, plus spices you probably already have in your kitchen, to make this simple one-pan meal. See the recipe card below for the exact measurements.
- Italian chicken sausage is rich in lean protein and full of flavor. Be sure to buy pre-cooked sausage.
- Broccolini is thinner and more tender than regular broccoli.
- Cherry tomatoes soften and caramelize when roasted in the oven. I thought the multi-colored ones added a pretty pop of color, but all red ones work too.
- Gnocchi: You don’t need to boil gnocchi before baking it in the oven. It will be firmer than boiled gnocchi but still soft. I like DeLallo’s gnocchi.
- Olive oil prevents everything from drying out and helps the gnocchi and veggies brown.
- Seasoning: Kosher salt, black pepper, Italian seasoning, garlic powder, onion powder
- Parmesan cheese: Sprinkle some on before serving for a cheesy, flavorful touch.
How to Make Sheet Pan Sausage Gnocchi
Seasoning the ingredients in a bowl ensures everything’s evenly coated, but if you want to save a dish, you can toss everything together on the sheet pan. Check the recipe card at the bottom for printable directions.
- Season: Drizzle the sausage, gnocchi, and vegetables with olive oil, then sprinkle all the spices. Spread the mixture on a parchment-lined baking sheet, leaving space between each ingredient so they don’t steam. If everything’s too crowded, use two pans.
- Bake for 20 minutes at 425°F. Stir halfway through to ensure even cooking. You’ll know it’s done when the gnocchi is tender and the tomatoes have burst. If you prefer it slightly charred with more color, broil the pan for the last couple of minutes.
- Serve: Divide it between four bowls and top with parmesan.
Customize It
- Use plant-based sausage to make it vegetarian.
- Replace chicken sausage with Italian turkey sausage.
- Add red onion or bell peppers for more vegetables.
- Swap broccolini with broccoli if it’s easier to find.
- Toss in spinach at the end for an extra serving of greens. The heat from the ingredients will wilt it.
- Garnish with fresh basil, rosemary, or oregano.
Storage
- Refrigerate up to 4 days.
- Reheat in a skillet or oven for the best texture.
- Freezing isn’t ideal because it can change the gnocchi’s texture.
What to Serve with Sheet Pan Gnocchi
This is a complete meal on its own, but you can pair it with one of the sides below to make it more filling.
More Sheet Pan Dinners You’ll Love
When you’re not in the mood to cook, try one of these other sheet pan recipes!
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Preheat the oven to 425° F and line a rimmed baking sheet with parchment paper.
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Add the sausage, broccolini, cherry tomatoes, and gnocchi to a mixing bowl. Drizzle with the olive oil, then season with the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss well to combine.
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Transfer the mixture to the prepared baking pan and spread into an even layer.
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Place the pan in the oven to roast for 20 minutes, stirring halfway through, until the gnocchi is tender and the tomatoes have softened and burst.
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Remove from the oven. Spoon the mixture into bowls and serve topped with parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Everything is perfectly cooked (but not charred) at 20 minutes, if you want a little more color you can broil for the last couple of minutes.
Serving: 1 ¼ cups, Calories: 333 kcal, Carbohydrates: 27 g, Protein: 21 g, Fat: 15.5 g, Saturated Fat: 9.5 g, Cholesterol: 60.5 mg, Sodium: 435.5 mg, Fiber: 3 g, Sugar: 2.5 g
June Cooking Challenge
June Cooking Challenge
Join my June Cooking Challenge for a chance to win a $100 Amazon gift card!
June Cooking Challenge Recipe: Caprese Pasta Salad
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- Cook the Challenge Recipe & Leave a Review. Simply make the above challenge recipe anytime during this month, and leave a review on the recipe post on the Well Plated website. Be sure to leave your review before 5:00 p.m. EST on the last day of the month. By leaving a review, you are automatically entered into the challenge.
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Frequently Asked Questions
It’s a meaningful way for me to connect with you, see what you are making, and inspire all of us to try something new! Each month, I’ll select a challenge recipe and encourage you to roll up your sleeves, try it, and leave a review. The point is to learn, have fun, and of course to eat delicious food.
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latest book recap – The Fitnessista
Sharing a roundup of the latest books and if they’re worth adding to your collection.
Hi friends! How are you? I hope your week is off to a great start. We’re exploring Kyoto – SO gorgeous here!!- and having the best time. I’ll share more pics in Friday Faves and a recap when we’re back.
In the meantime, I wanted to chat about books. TBH, my book goal has kind of fallen by the wayside this year. I was so consistent the past few years, but lately, by the time we go to bed, I’m exhausted and crash out. I might read for five minutes before I decide to go to sleep… and it takes a long time to finish a book that way!
Now that summer is here, I’m going to spend more time reading with the crew, during the day (<— hoping this makes a huge difference). My current plan (we’ll see how this works) is that in order to have screens, the kids have to make their bed, get dressed and brush their teeth, complete two chores, read for 30 minutes, and move their body (or at least plan to swim or move their body somehow during the day). I’m going to join them for the 30 minutes of reading time and use the time that they’re completing chores to get work stuff done, and we can head out for the adventures of the day. We’ll see how this pans out in real life lol.
Here’s a recap of some of the books I’ve read lately. If you have any summer reads that you’re enjoying, please share the goods in the comments!
latest book recap
Good Grief by Sara Goodman Confino
She’s one of my favorite authors for lighthearted reads and this one is about a new widow, who has an unexpected long-term visit from her mother-in-law. Her plan to get rid of her is to find her a man and she eventually discovers that her mother-in-law has the same plan for HER. There’s lots of shenanigans and I found this to be a sweet read, but not my favorite. (My favorite SGC novel is Don’t Forget to Write). 6/10
From Amazon:
It’s 1963, two years since Barbara Feldman’s husband died. Raising two kids, she’s finally emerging from her cocoon of grief. Not yet a butterfly, but she’s anxious to spread her wings.
Then one day her mother-in-law, Ruth, shows up on her doorstep with five suitcases, expecting a room of her own with a suitable mattress. Abrasive and stuck in her ways yet well meaning, Mother Ruth arrives without warning to help with the children. How can Barbara say no to a woman who is not only a widow herself but also a grieving mother? As Ruth’s prickly visit turns from days to weeks to what seems like forever, Barbara realizes Ruth has got to go. But Barbara has an ingenious plan: introduce Ruth to some fine gentlemen and marry her off as fast as she can.
Soon enough, something tells Barbara that Ruth is trying to do the same for her. At least they’re finding common ground—helping each other to move forward. Even if it is in the most unpredictable ways two totally different women ever imagined.
The Hearts Invisible Furies
This is one of those books that spans an entire lifetime, and took me an entire lifetime to finish it.
It’s about Cyril Avery, a man who grows up with adoptive parents in 1940s Ireland, the circumstances behind his birth, his evoltion and the relationships in his life (and how they all intertwine). As I read this book, I found myself wondering if all of the extra storylines and details were totally necessary… and they were. It broke my heart slowly and the end was absolutely gorgeous. It’s well-written, vivid, descriptive – a deep and compelling read. 10/10
From Amazon:
Cyril Avery is not a real Avery — or at least, that’s what his adoptive parents tell him. And he never will be. But if he isn’t a real Avery, then who is he?
Born out of wedlock to a teenage girl cast out from her rural Irish community and adopted by a well-to-do if eccentric Dublin couple via the intervention of a hunchbacked Redemptorist nun, Cyril is adrift in the world, anchored only tenuously by his heartfelt friendship with the infinitely more glamourous and dangerous Julian Woodbead. At the mercy of fortune and coincidence, he will spend a lifetime coming to know himself and where he came from – and over his many years, will struggle to discover an identity, a home, a country, and much more.
In this, Boyne’s most transcendent work to date, we are shown the story of Ireland from the 1940s to today through the eyes of one ordinary man. The Heart’s Invisible Furies is a novel to make you laugh and cry while reminding us all of the redemptive power of the human spirit.
High Protein Plate by Rachael DeVaux
This was a new addition to the cookbook collection since I’m always looking for healthy protein and fiber-dense meal ideas. I have Rachael’s previous book and we love so many of the recipes, so I was excited for some new ideas! I’ve read it cover to cover and while I haven’t made anything yet – I received it in the middle of packing and planning mode for our trip – I’ll definitely report back.
From Amazon:
Getting enough protein is essential. It’s needed for health and strength at every stage of life. The more protein you eat, the more satisfied, energized, and resilient you’ll feel. It builds muscle, fuels hormones, and supports every organ.
In The High Protein Plate, Rachael DeVaux, New York Times bestselling author of Rachael’s Good Eats, shows how anyone at any stage of life can easily incorporate protein into their diet. The High Protein Plate includes the following:
– 100 high-protein, craveable recipes for packing protein from breakfast through dessert.
– Straightforward guidance on how much protein you really need—and why it matters.
– Macros for every recipe, so you can easily track what’s best for you.
– Confidence to plan and prepare balanced, purposeful meals.
– Meal prep tips to set you up for success all week long.
– A 28-day plan to help get you started and stay on track.
Real-life practicality meets science-backed nutrition in Rachael’s approach. She embraces better-for-you swaps over strict food rules and shares alternatives to packaged foods so you can build balanced protein-forward plates that are satisfying and simple. From Buffalo Chicken Baked Tacos and Honey Blackberry Overnight Oats to Creamy Tomato Basil Chicken Pasta, these meals are made for everyday life.
Snow Flower and the Secret Fan by Lisa See
Lisa See is another one of my favorite authors (read Lady Tan’s Circle of Women if you haven’t) and this was a beautiful story about sisterhood, resilience, and what it may have been like to grow up as a woman in 19th century China. 9/10
From Amazon:
In nineteenth-century China, when wives and daughters were foot-bound and lived in almost total seclusion, the women in one remote Hunan county developed their own secret code for communication: nu shu (“women’s writing”). Some girls were paired with laotongs, “old sames,” in emotional matches that lasted throughout their lives. They painted letters on fans, embroidered messages on handkerchiefs, and composed stories, thereby reaching out of their isolation to share their hopes, dreams, and accomplishments.
With the arrival of a silk fan on which Snow Flower has composed for Lily a poem of introduction in nu shu, their friendship is sealed and they become “old sames” at the tender age of seven. As the years pass, through famine and rebellion, they reflect upon their arranged marriages, loneliness, and the joys and tragedies of motherhood. The two find solace, developing a bond that keeps their spirits alive. But when a misunderstanding arises, their lifelong friendship suddenly threatens to tear apart.
Snow Flower and the Secret Fan is a brilliantly realistic journey back to an era of Chinese history that is as deeply moving as it is sorrowful. With the period detail and deep resonance of Memoirs of a Geisha, this lyrical and emotionally charged novel delves into one of the most mysterious of human relationships: female friendship.
Ok friends, what books have you read lately? What’s on your current list?
I’m currently reading The Hormone Shift and Our Perfect Storm.
xo
Gina
Korean Beef Smash Burritos (Crispy & Loaded!)
These Korean beef smash burritos are the ultimate fusion dinner — seasoned ground beef is pressed directly into a tortilla and seared in a cast iron skillet until crispy, then loaded with crunchy sesame slaw, jasmine rice, cucumbers, and triple-drizzled with Japanese BBQ sauce, kewpie mayo, and chili crisp. If you love my smash burger tacos, you’re going to lose it over these.
The smash technique is what makes these burritos next-level. Instead of cooking the beef separately and adding it as a filling, you press raw seasoned beef directly onto the tortilla and cook them together. The result? A crispy, caramelized layer of beef that’s fused to the tortilla — no falling apart, no soggy bottoms, just pure flavor in every bite.
Why You’ll Love Korean Beef Smash Burritos
- The smash technique: Pressing raw beef into the tortilla and searing them together creates an insanely crispy, caramelized crust that stays put.
- Korean-inspired flavor bomb: Ginger, garlic, sesame, and chili crisp bring bold Asian-inspired flavors that pair perfectly with the crunchy slaw.
- Ready in under an hour: 30 minutes of prep and 20 minutes of cooking — that’s a weeknight-friendly timeline for a restaurant-quality meal.
- Customizable toppings: Go heavy on the kewpie, light on the chili crisp, or pile on extra slaw — these burritos are built for personalization.
Ingredients for Korean Beef Smash Burritos
Here’s what you need for these loaded smash burritos:
For the Smashed Beef Tortillas
- Ground beef: I use 80/20 ground beef for the best flavor and enough fat to get that crispy sear. You can sub ground chicken or turkey — just know it’ll change the flavor (and you may need a little extra oil).
- Garlic and ginger: Fresh is non-negotiable here. These two are the backbone of the Korean-inspired flavor profile.
- Minced carrot: Adds a subtle sweetness and keeps the meat mixture moist.
- Sesame seeds, cilantro, and sesame oil: Layers of nutty, herby, aromatic flavor throughout the beef.
- Large burrito tortillas: Go big — you need enough surface area for the smash technique and all those fillings.
For the Sesame Slaw and Toppings
- Red cabbage slaw: Shredded red cabbage, cilantro, green onions, and matchstick carrots tossed with sesame oil, rice vinegar, and lime juice. It’s crunchy, tangy, and the perfect contrast to the rich beef.
- Cucumber sticks: Cool, crisp mini cucumbers add freshness and crunch.
- Japanese BBQ sauce: Sweet, savory, and slightly smoky — it ties everything together.
- Kewpie mayo: Creamier and tangier than regular mayo. Regular mayo works in a pinch.
- Chili crisp: That spicy, crunchy, oily heat that makes everything better. If you love it in my chili crunch Brussels sprouts, you’ll love it here too.
- Jasmine rice: Fluffy, fragrant jasmine rice adds substance and soaks up all the sauces.
How to Make Korean Beef Smash Burritos
Step 1: Mix the Beef
Combine the ground beef, garlic, ginger, carrot, sesame seeds, cilantro, sesame oil, and sea salt in a large mixing bowl. Mix until just combined — don’t overwork the meat or it’ll get tough.
Step 2: Make the Slaw
Toss the shredded cabbage, cilantro, green onions, and matchstick carrots with sesame oil, rice vinegar, lime juice, and salt. Massage the cabbage with your hands to soften it — this helps it absorb the dressing and makes it easier to roll.
Step 3: Smash the Beef into Tortillas
Divide the beef into 4 equal portions and roll into balls. Place a ball on a tortilla and press the meat as thin as possible, spreading it all the way to the edges. This is the smash technique — the thinner the beef, the crispier the result.
Step 4: Sear in Cast Iron
Heat a large cast iron skillet over medium-high heat. Place a tortilla meat-side down and cook for 2–3 minutes until the beef is crispy and caramelized. Flip and cook 30 seconds more to brown the tortilla. Remove to a clean surface.
Step 5: Build and Roll
While the tortilla is still warm and pliable, spread 1 tablespoon each of BBQ sauce, kewpie, and chili crisp over the beef. Add ½ cup of jasmine rice, ⅓ cup of slaw, and a few cucumber sticks. Roll tightly and repeat with the remaining tortillas.
Tips for the Best Smash Burritos
- Press the meat thin: The thinner you press the beef, the crispier it gets. Don’t leave thick spots in the middle.
- Hot skillet, no oil needed: The beef fat renders as it cooks — no extra oil necessary. Just make sure your skillet is properly preheated.
- Roll while warm: The tortilla needs to be warm and flexible to roll without cracking. Build your burrito right off the skillet.
- Don’t overmix the meat: Mix until just combined. Overworking ground beef makes it dense and chewy.
Serving Suggestions
These smash burritos are a complete meal on their own, but if you want to go all-out, serve them alongside:
Substitutions and Variations
- Ground meat: Ground chicken, turkey, or pork all work. Leaner meats may need 1–2 tablespoons extra oil mixed in.
- Tortillas: Flour tortillas work best for rolling. Whole wheat or spinach tortillas are great swaps.
- Spice level: Skip the chili crisp and use hoisin sauce for a milder option, or double the chili crisp if you like it hot.
- Kewpie mayo: Regular mayo or a sriracha mayo both work as substitutes.
- Rice: Swap jasmine rice for brown rice, cauliflower rice, or skip it entirely for a lighter burrito.
How to Store Korean Beef Smash Burritos
- Refrigerator: Store assembled burritos wrapped in foil in the fridge for up to 3 days. Reheat in a skillet or air fryer to re-crisp.
- Freezer: Wrap individually in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight and reheat in a skillet.
- Meal prep tip: Cook the beef tortillas and store flat. Make the slaw separately. Assemble fresh when ready to eat for the crunchiest result.
FAQ
What makes these “smash” burritos?
The smash technique means pressing raw seasoned beef directly onto the tortilla before cooking. The beef and tortilla cook together in a hot skillet, creating a crispy, caramelized beef layer that’s fused to the tortilla.
Can I use a different type of meat?
Absolutely! Ground chicken, turkey, or pork all work well. If using a leaner meat, add 1–2 tablespoons of extra oil to the mixture so it still gets crispy in the skillet.
What is kewpie mayo?
Kewpie is a Japanese-style mayo made with egg yolks only (no whites), plus rice vinegar instead of distilled vinegar. It’s creamier, tangier, and slightly sweeter than American mayo. You can find it at most grocery stores in the international aisle.
Do I need to add oil to the skillet?
Nope! The fat from the ground beef renders as it cooks, creating its own cooking oil. Just make sure your cast iron is properly preheated.
More Asian-Inspired Dinner Recipes
4 INGREDIENT KETO Cabbage Salad BURNS FAT! Keto Diet Recipes #shorts
Looking for a low carb salad? What about a 4-ingredient low carb cabbage salad recipe? What if I told you our low carb salad recipe will accelerate weight loss? In this short, I go over the perfect cabbage salad recipe for weight loss. In less than 3 minutes, you will have the perfect keto salad recipe for lunch.
How to make a low carb salad? Learn in 30 seconds our perfect cabbage salad recipe for weight loss that is the perfect diabetic vegetable salad recipe.
This will quickly become the best salad for diabetes as well as the perfect keto salad recipe for lunch.
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Healthy Food 🍅🥦 vs Junk Food Song 🌭🍔 | Nursery Rhymes | Bunny Boom Kids Songs
Sing along with the Healthy Food vs Junk Food song in this fun nursery rhyme video from Bunny Boom Kids Songs. Teach your kids about making healthy food choices with this catchy tune!
Subscribe to our channel.
https://www.youtube.com/channel/UC8IcdbcP22w_WLHu8eijEYA?sub_confirmation=1
Lyrics Healthy Food vs Junk Food Song:
Healthy food, healthy food
Makes us strong
Healthy food, healthy food
Makes us fast
Healthy food, healthy food
Makes us smart
Healthy food, healthy food
Makes us clever
Junk food, junk food
Makes us week
Junk food, junk food
Makes us sick
Junk food, junk food
Makes us foolish
Junk food, junk food
Takes our energy
Healthy food, healthy food
I choose healthy food
Every day, in every way
My choice is healthy food
Healthy healthy, healthy food
Pum-pum-tu-tu-tu
Healthy healthy, healthy food
It’s so right! It’s so good!
#bunnyboom #nurseryrhymes #kidssongs #healthyfood #junkfood
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Crispy Air Fryer Chili Crunch Rolls (Rice Paper Wrapped!)
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.
