Aubergine & Feta Rice Paper Rolls: Golden, Cheesy Air Fryer Spirals
These Aubergine & Feta Rice Paper Rolls turn simple Mediterranean-inspired ingredients into an easy air fryer recipe that looks far more impressive than the effort involved. Soft roasted aubergine is mashed with salty feta, mozzarella, fresh basil and garlic, then wrapped in delicate rice paper and shaped into beautiful spirals before being air fried until golden. Fresh from the air fryer, the rice paper has a lovely crisp texture around the edges, while the filling stays soft, cheesy and full of flavour. As the rolls sit, the rice paper naturally softens slightly, so they are particularly delicious served warm with a creamy garlic yoghurt dip. If you enjoy creative rice paper recipes, my Pesto Parmesan Rice Paper Twists and Spinach Feta Rice Paper Bombs are two more vegetarian ideas to try.
Scroll down or tap ‘Jump to Recipe’ for the full printable recipe card and exact measurements.
Simple Ingredients, Big Flavours
The filling is built around aubergine, feta and mozzarella, so there is no need for a long ingredient list or complicated seasoning. Roasting the aubergine first concentrates its flavour and gives it a soft texture that combines beautifully with the salty feta, while fresh basil and garlic add plenty of aroma. The rice paper makes an easy alternative to dough or pastry and works especially well when softened with egg and milk before shaping. It is the same versatile ingredient that makes my Rice Paper Cheeseburger Rolls and Air Fryer Rice Paper Salmon en Croûte such easy snack recipes.
- Aubergines (eggplants) – Roast or air fry them until completely soft before peeling and mashing. Any variety of aubergine works well; larger ones may simply need a little longer to cook through.
- Olive oil, salt and pepper – A light spray of oil and simple seasoning are all the aubergines need before cooking.
- Feta – Adds a salty, creamy flavour that works beautifully with the mild roasted aubergine.
- Mozzarella – Gives the filling extra richness and a soft, melted texture once the rolls are heated.
- Fresh basil – Brings freshness and a Mediterranean flavour that balances the cheese and roasted aubergine.
- Garlic granules – An easy way to distribute garlic flavour evenly throughout the filling.
- Rice paper – Large 22 cm round rice paper sheets are used to create the rolls. They soften quickly once dipped into the egg mixture, so work with one sheet at a time.
- Eggs and milk – Whisked together to soften and coat the rice paper before filling and shaping.
- Sesame seeds – Sprinkled over the rolls before air frying for a lightly nutty finish and extra texture.
How to Make Aubergine & Feta Rice Paper Rolls
Prepare the Aubergines
Start by preparing the filling so that everything is ready before you begin working with the rice paper. Lightly spray the aubergines with olive oil and season them with salt and pepper. You can cook them either in the air fryer or the oven. For the air fryer, cook at 200°C/400°F for 30–35 minutes. To roast them in the oven, place them on a baking tray and cook in a preheated oven at 200°C/400°F for 40–45 minutes. The aubergines should be completely soft and tender all the way through before you remove them. Cooking time can vary depending on their size, so larger aubergines may need a little longer.
Make the Filling
Once the aubergines are cooked, leave them to cool until they are safe to handle. Peel away the skin and transfer the soft aubergine flesh to a large bowl. Use a fork to mash it well. Add the crumbled feta, shredded mozzarella, chopped fresh basil and garlic granules. Mix everything thoroughly until the cheeses, herbs and aubergine are evenly combined.
Prepare the Rice Paper
Add the eggs and milk to a shallow plate or wide bowl and beat them together until well combined. Take one sheet of rice paper and briefly dip it into the egg mixture, making sure it is coated. Transfer it straight away to a clean, flat work surface. There is no need to soak the rice paper or wait for it to become completely soft before adding the filling. It will continue to soften naturally while you work with it.
Fill and Roll
Place some of the aubergine and feta filling in a narrow line close to one edge of the rice paper. Starting from that edge, roll the rice paper around the filling to create a long, relatively thin rope shape. Try to keep the roll snug without pulling so tightly that the rice paper tears.
Once you have formed the long roll, gently coil it around itself to create a spiral.
Shape the Remaining Rolls
Lightly spray the air fryer basket with olive oil and place the shaped roll inside. Repeat the same process with the remaining rice paper sheets and filling, briefly dipping each sheet into the egg mixture before filling, rolling and shaping it into a spiral. Arrange all of the rolls in the air fryer basket, leaving a little space between them where possible so the hot air can circulate.
Air Fry Until Golden
Lightly spray the tops of the rolls with a little more olive oil, then sprinkle them with sesame seeds. Air fry at 200°C/400°F for 12–15 minutes, or until the outside is golden and crisp. Air fryers can vary slightly, so keep an eye on them towards the end of the cooking time and use their colour and texture as your guide.
Serve
Serve the Aubergine & Feta Rice Paper Rolls hot or warm. They are crispy straight from the air fryer but will naturally soften slightly as they sit, which is normal for rice paper. A garlic yoghurt dip works especially well with the roasted aubergine and feta filling, but you can serve them with any sauce you enjoy.
Why We Love Aubergine & Feta Rice Paper Rolls
These rolls are a great example of how rice paper can be used for far more than traditional spring rolls. The roasted aubergine gives the filling a soft texture and mild, savoury flavour, while feta adds saltiness and mozzarella makes everything a little more indulgent. Fresh basil keeps the filling bright, and the sesame-topped spiral shape makes them look impressive without requiring any complicated technique. They are also naturally gluten-free when made with certified gluten-free ingredients. If you like discovering unexpected ways to use rice paper, my Air Fryer Salmon Sushi Parcels and Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack) are two completely different ideas worth trying.
Perfect for Any Occasion
Aubergine & Feta Rice Paper Rolls are versatile enough to serve as an appetiser, afternoon snack, light lunch or part of a larger sharing table. Their individual spiral shape makes them easy to pick up and serve, while the combination of aubergine, feta and basil works particularly well alongside fresh vegetables and creamy dips. Serve them straight from the air fryer when you want the crispiest texture, or allow them to sit for a while if you prefer the rice paper slightly softer. For a varied sharing spread, you could also add Air Fryer Pesto Parmesan Rice Paper Rings and Crispy Air Fryer Rice Paper Cheese Balls.
Instagram Tutorial & More
Want to see how these Aubergine & Feta Rice Paper Rolls come together? Watch our quick tutorial on Instagram and don’t miss out on our other easy and delicious recipes.
- Rice Paper Chicken Nori Rolls
- Crispy Rice Paper Mozzarella Chips
- Crispy Chicken Rice Paper Rolls (Air Fryer, High Protein)
- No-Cook Mango Mochi (Rice Paper Dessert)
- Feta and Spinach Rice Paper Rolls (Air Fryer, Gluten-Free)
- Rice Paper Chicken Sausage Rolls
- Crispy Salmon Squares
- Salmon Rice Paper Parcels
Scroll down for the full printable recipe card with exact measurements.
Happy cooking,
Izabella
Description
These Aubergine & Feta Rice Paper Rolls are an easy savoury recipe packed with Mediterranean flavours. Soft roasted aubergine is mashed with salty feta, melted mozzarella, fresh basil and garlic for a rich, cheesy filling. The mixture is wrapped in rice paper, shaped into spirals and air fried until beautifully golden. They are delicious served warm straight from the air fryer, but they also make a great snack or light lunch once cooled. A sprinkle of sesame seeds adds extra texture and makes them look even more inviting. Serve them with garlic yoghurt, tzatziki or your favourite dipping sauce.
Ingredients
For the filling
For the rolls
For garnish
Instructions
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Prepare the filling first so everything is ready once you start working with the rice paper. Place the aubergines in the air fryer basket or on a baking tray, lightly spray with olive oil and season with salt and pepper. I used mini aubergines, but regular aubergines work perfectly too. Air fry at 200°C/400°F for 30–35 minutes, or roast in a preheated oven at 200°C/400°F for 40–45 minutes, until very soft and tender. Larger aubergines may need a little longer. Leave them to cool until safe to handle, then peel away the skin.
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Transfer the aubergine flesh to a large bowl and mash well with a fork. Add the crumbled feta, shredded mozzarella, chopped basil and garlic granules. Mix until everything is evenly combined.
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In a shallow plate or wide bowl, beat the eggs with the milk. Briefly dip one rice paper sheet into the egg mixture, coating both sides, then place it on a clean, flat work surface. You don’t need to wait for the rice paper to soften, as it will continue to soften while you work with it. Spoon some of the aubergine filling in a line close to one edge of the rice paper. Roll it up tightly into a long, thin roll, then coil it around itself to create a spiral shape.
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Place the roll into an air fryer basket lightly sprayed with olive oil and repeat with the remaining rice paper sheets and filling. Arrange all nine rolls in the basket, leaving a little space between them where possible. Lightly spray the tops with olive oil and sprinkle with sesame seeds. Air fry at 200°C/400°F for 12–15 minutes, or until golden and crispy. Serve hot with a garlic yoghurt dip or your favourite sauce.
Nutrition Facts
Servings: 9 ServingCalories:122.32kcalTotal Fat:5.94gCholesterol:55.37mgSodium:212.09mgPotassium:111.16mgTotal Carbohydrate:11.62gDietary Fiber: 1.15gSugars: 1.53gProtein:5.73gVitamin A: 52.16IUVitamin C: 0.84mgCalcium: 124mgIron: 0.48mgVitamin D: 0.32IUVitamin E: 0.24IUVitamin K: 3.04mcgVitamin B6: 0.09mgVitamin B12: 0.54mcgPhosphorus: 107.36mgMagnesium: 10.75mgZinc: 0.84mg
Note
- Any aubergines will work well for this recipe. Larger ones may need a little longer to cook until completely soft.
- Let the roasted aubergines cool enough to handle before peeling. The skin should come away easily once the flesh is fully cooked.
- Don’t soak the rice paper. A quick dip in the egg and milk mixture is enough, as it will continue to soften while you fill and roll it.
- Work with one rice paper sheet at a time. If it becomes too soft, it can be more difficult to roll neatly.
- Keep the filling in a fairly narrow line near the edge so you can roll the rice paper into a long, thin shape before coiling it into a spiral.
- Lightly spraying the air fryer basket and the tops of the rolls with olive oil helps them turn golden.
- The rolls are crispy straight from the air fryer and naturally soften slightly as they sit.
- Serve with garlic yoghurt, tzatziki or another creamy dip of your choice.
- Cooking times can vary slightly depending on the size of your aubergines and the power of your air fryer.
