I got so curious about recipes that use rice paper, and since I adore eggrolls but really try to avoid deep-frying, I figured I’ll put together a nourishing recipe with tons of macro and micronutrients. The first time I made these was actually on our last trip to Smoky Mountains NP. It was so successful even lightly frying them with olive oil, but they turned out too chubby and I wanted to roll them nicely into an eggroll shape, so I tried again, at home. This time, cutting the paper in 2 and stuffing with less. I like cooking the filling a little before stuffing the rice paper with it. I start with the onion & tofu first, and separately, I cook the rest. Cabbage, carrot, and onion cook down just enough to keep some bite, and the tofu gets smashed right into the pan so it actually absorbs the sweet chili, soy, and garlic instead of staying bland. Wrapping it in rice paper and throwing it in the air fryer gives you that crisp outside without dealing with oil splatter. We ate them hot, and a few disappeared straight from the fridge later—they held up surprisingly well. Easy to adjust based on what’s in the fridge, and it actually feels like a full meal, not a side.