Emily Roz: Rice Noodles, Crispy Air Fryer Dumplings & a Green Dressing

7 minutes - 12 minutes

Serves 2-3

This recipe doesn’t have a specific origin, but there are major influences from China for the mini spring roll dumplings and Vietnam for the flat rice noodles and green herby aromatic dressing.

I’ve chosen to air fry these ‘spring rolls’ but you could also deep-fry them, or even steam them (for about 7 minutes) if you’re looking for a softer result.

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Recipe from The World Is Your Dumpling by Emily Roz (HarperCollins, £20). Order here

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Method

1. In a large bowl, combine all the dumpling ingredients (except the wrappers) and mix together until you have a rough paste.

2. Get your wrappers out but keep them covered with a damp tea towel so they don’t dry out. Place one wrapper in a diamond position facing you and lightly wet the edges with a finger. Place a heaped spoonful of the filling at the bottom of the wrapper. Roll up halfway, then fold the sides into the centre and finish rolling. Seal and set aside while you repeat for the remaining dumplings.

3. Place the dumplings in the air fryer, brush with vegetable oil and cook at 180°C/350°F for 12 minutes, turning halfway, until golden and crispy.

4. Meanwhile, cook or soak your rice noodles according to the packet instructions. Drain and rinse under cold water to keep them springy. Prepare the rest of your ingredients.

5. In a blender, whizz together all the dressing ingredients with 4 tablespoons water. Taste and adjust the seasoning; you can also add more oil or water if the sauce isn’t the right thickness for you.

6. To serve, spread the tangy green sauce out on to a serving platter. Add the rice noodles and top with cucumber, carrot, red chilli and spring onions. Scatter over the fresh herbs and peanuts, if using, and finish with your crispy dumplings. Enjoy!