Air-Fried Crispy Rice Paper TVP Rolls

1.Rehydrate the TVP: Place the dried TVP in a heat-proof bowl. Pour the boiling water or broth and the first tablespoon of tamari over the TVP. Stir well and let it sit for 10-15 minutes until fully rehydrated and chewy. Drain any excess liquid thoroughly by pressing hard against a fine-mesh strainer; this is critical, as excess moisture will make the rolls soggy.

2.Sauté filling: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the rehydrated TVP and sauté for 5-7 minutes, stirring constantly until browned and moisture has evaporated.

3.Wilt vegetables: Add the shredded cabbage and carrots to the skillet. Sauté for 4-5 minutes, stirring frequently until the vegetables are wilted and all residual liquid has evaporated.

4.Flavor: Stir in the minced garlic, ginger, and green onions. Cook for 1 minute until fragrant. Add the tamari, sesame oil, black pepper, and smoked paprika. Stir well to combine, remove from heat, and spread the mixture on a tray to cool completely before rolling.

5.Hydrate: Set up a shallow bowl of warm water. Working with one sheet at a time, dip a rice paper sheet into the warm water for 5-10 seconds. It should be pliable but still hold its shape; do not over-soak.

6.Roll: Place the hydrated sheet flat. Place 2 tablespoons of cooled filling on the lower third. Fold the bottom edge up over the filling, fold in the sides, and roll tightly upward. Brush the final edge with a tiny amount of the cornstarch slurry to fuse the seal.

7.Dry: Arrange the finished rolls on a wire rack for 15-20 minutes. This air-drying step is essential for an air fryer to help the skin crisp up rather than getting tough.

8.Preheat: Preheat your air fryer to 400°F (200°C) for at least 5 minutes.

9.Air Fry: Generously spray the air fryer basket with oil. Place rolls in the basket, ensuring they do not touch. Spray the tops of the rolls generously with oil. Air fry at 400°F (200°C) for 10-12 minutes, turning them halfway through and spraying the other side with oil, until the wrappers are light golden brown and crispy.

10.Serve: Remove immediately and let cool for 2 minutes before serving.