June 5, 2026, 11:15 am | Read time: 6 minutes
“Rice paper tastes like nothing.” My father had made up his mind even before the package was on the kitchen table. That was the moment I wanted to prove him wrong. If TikTok and Instagram claim anything, it’s that these unassuming sheets can become the crispiest and most creative snacks of the summer. Whether sweet strawberry pockets, protein-rich wraps, or air fryer chips–rice paper seems to be everywhere.
Honestly, I was skeptical at first. I mostly knew rice paper from classic summer rolls. Light, practical, but not necessarily exciting. However, after several tests in the air fryer, I had to change my mind. What initially seems to lack flavor develops surprising potential with the right ingredients.
Why Rice Paper Is So Popular Right Now
Rice paper is a staple in many Asian cuisines and is mostly used for summer rolls. However, the current hype goes far beyond that. On social media, it’s being filled, folded, rolled, and baked crispy in the air fryer.
This is mainly because rice paper is uncomplicated, versatile, and relatively low in calories. It consists mainly of rice flour, water, tapioca starch, and a bit of salt. It’s also gluten-free and suitable for both vegetarian and vegan dishes.
However, it’s important to note: Rice paper alone does not make a balanced meal. It provides only a few proteins, vitamins, and fibers. Therefore, the filling is crucial.
How to Perfect Rice Paper in the Air Fryer
One thing I quickly learned from my tests: Rice paper needs much less time than many think. To make it pliable, it should be dipped in lukewarm water for only about five to ten seconds. Water that’s too hot makes the sheets quickly unstable, and they can tear.
In the air fryer, five to seven minutes at 180 to 190 degrees Celsius is usually enough. Waiting too long results in a hard or tough shell instead of a crispy snack. The difference between perfectly golden brown and too dark is often just a few minutes.
Crispy Strawberry Cheesecake Pockets
If someone were to ask me which recipe surprised me the most, it would be these little pockets. They become wonderfully crispy on the outside, while the filling remains creamy and fruity inside. The combination of strawberries and skyr not only provides a summery taste but also valuable protein. Compared to many classic desserts, this version is significantly lighter.
This is mainly due to the strawberries. The red fruits are about 90 percent water and contain only about 32 calories per 100 grams. At the same time, they provide fiber, which can contribute to satiety. Particularly noteworthy is their high vitamin C content: A larger portion of strawberries can meet an adult’s daily requirement. Additionally, they contain antioxidants and secondary plant compounds associated with positive health effects.1
Skyr also offers some advantages. The fermented dairy product contains significantly more protein than classic yogurt and is therefore a popular choice for a protein-rich diet. It also provides calcium, which is important for bones and teeth, among other things.2
Ingredients for 2 Servings
- 6 rice paper sheets
- 150 g skyr
- 120 g strawberries
- 1 tsp honey
- 1 tsp vanilla extract
Preparation
- Chop strawberries into small pieces.
- Mix skyr with honey and vanilla.
- Briefly moisten rice paper.
- Fill with cream and strawberries.
- Fold into pockets.
- Bake in the air fryer at 180 degrees for 5 to 6 minutes.
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Protein Wraps with Chicken and Vegetables
My father was much more interested when meat was involved. And indeed, chicken and crunchy vegetables make excellent fillings. The wraps become crispy on the outside, stay juicy inside, and provide a good amount of protein.
Chicken breast is one of the most popular protein sources. It contains high-quality protein with relatively low fat content and provides important B vitamins and minerals. Protein contributes to the maintenance and building of muscle mass and often ensures longer satiety.3
Carrots and cucumbers not only complement the wraps in terms of taste. While carrots contain beta-carotene, a precursor of vitamin A, cucumbers provide plenty of water and add extra freshness. This creates a balanced meal that feels pleasantly light, especially on warm days.
However, careful kitchen hygiene is essential, especially when handling raw poultry, which should always be fully cooked.
Ingredients for 2 Servings
- 6 rice paper sheets
- 200 g chicken breast
- 1 carrot
- ½ cucumber
- Lettuce leaves
- 2 tbsp yogurt
Preparation
- Cook chicken thoroughly.
- Cut vegetables into thin strips.
- Moisten rice paper.
- Fill with all ingredients.
- Roll tightly.
- Bake at 190 degrees for 6 to 7 minutes.
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Crispy Strawberry Feta Pockets from the Air Fryer
When I first wrapped strawberries and feta in rice paper, I was honestly skeptical. However, after a few minutes in the air fryer, that skepticism was gone. The pockets become wonderfully crispy on the outside, while the filling remains pleasantly soft. The sweetness of the strawberries meets the salty tang of the feta, with fresh mint providing a summery burst of freshness.
From a nutritional standpoint, the combination has a lot to offer. Feta provides protein and calcium. The strawberries bring vitamin C and ensure that the filling remains pleasantly juicy.4
Ingredients for 2 Servings
- 6 rice paper sheets
- 120 g strawberries
- 60 g feta
- Fresh mint
- A bit of lemon zest
Preparation
- Dice strawberries into small cubes.
- Crumble feta and mix with mint.
- Briefly moisten rice paper.
- Place filling in the center and fold into small pockets.
- Bake in the air fryer at 180 degrees for 5 to 6 minutes until golden brown.
Conclusion
Did my father end up being right? Not quite. Yes, rice paper itself is quite neutral in taste. But that’s precisely its strength. It absorbs the flavors of the filling and can become surprisingly crispy or pleasantly soft, depending on the preparation. After my little experiment, I understand why the trend is so successful right now.
Especially for summer, the thin sheets are an uncomplicated base for light, creative, and protein-rich dishes. And when my father tried the crispy strawberry pockets, instead of criticism, he simply said, “They’re actually not bad.” That’s about as much approval as I ever get from him.