Crispy Air Fryer Rice Paper Tarts with Smoked Salmon & Avocado
These Crispy Air Fryer Rice Paper Tarts with Smoked Salmon & Avocado are proof that rice paper can do far more than make spring rolls. Two delicate layers of rice paper are coated in egg and milk, sprinkled with Parmesan and air fried until they puff into crisp little square cases, ready to be filled with a creamy avocado and cottage cheese mixture. Smoked salmon, cucumber spirals, capers and marinated shallots turn them into colourful individual tarts that look elegant but require surprisingly little effort. If you love seeing rice paper transformed by heat, my Crispy Rice Paper Toast and Spinach Feta Rice Paper Bombs are two more creative recipes to try.
Scroll down or tap Jump to Recipe for the full printable recipe card, exact measurements and step-by-step instructions.
Simple Ingredients, Big Flavours
One of the best things about these smoked salmon rice paper tarts is the balance between a very short ingredient list and plenty of flavour, colour and texture. The crisp Parmesan rice paper shell contrasts with the silky avocado filling, while smoked salmon brings richness and cucumber keeps the whole tart fresh. Capers and marinated shallots add the sharp little finishing touches that stop the filling from feeling heavy. It is a similar approach to the simple but flavour-packed combinations in my Rice Paper Cheeseburger Rolls and Air Fryer Rice Paper Salmon en Croûte.
Rice paper
You need two 10 x 10 cm rice paper squares for each tart. Square sheets give the tarts their distinctive shape, but there is no need to hunt for this exact size. If you only have larger rice paper sheets, simply cut them into 10 x 10 cm squares with kitchen scissors before starting.
Egg and milk
Whisked together, they coat and soften the rice paper and help the two sheets stick together as they cook.
Parmesan
A teaspoon between the rice paper layers adds a savoury, salty flavour and becomes deliciously golden as the tart case cooks.
Cottage cheese
This creates the creamy base of the filling without making it overly heavy.
Avocado
Adds natural creaminess, richness and a beautiful pale green colour to the filling.
Fresh tarragon
Tarragon brings a subtle aromatic, slightly anise-like note that works especially well with salmon. If you cannot find it, fresh dill is the best substitute. Chives or parsley also work well for a milder flavour.
Lemon juice
Brightens the avocado and cottage cheese filling and balances the richness of the salmon.
Olive oil
Just a teaspoon makes the filling smoother and helps everything blend into a silky consistency.
Smoked salmon
Roll thin slices into small spirals before assembling the tarts. Two salmon spirals sit inside each tart, giving every serving a generous amount.
Cucumber
Thin cucumber strips rolled into spirals add crunch, freshness and another decorative element.
Marinated shallots and capers
These bring acidity and a savoury, briny finish that pairs particularly well with smoked salmon.
Chilli flakes
A small pinch adds gentle heat without overpowering the fresh flavours.
How to Make Air Fryer Rice Paper Tarts
These rice paper tarts may look impressive, but the process is surprisingly straightforward. The key is to prepare and air fry each tart case individually so the rice paper has enough space to puff into its distinctive square balloon shape. Once the cases are ready, all that is left to do is blend the creamy avocado filling and add the fresh toppings.
Prepare the Rice Paper Tart Cases
Add the egg and milk to a medium bowl and beat together until well combined. Dip one rice paper square into the egg mixture, making sure the entire surface is coated, then carefully transfer it to the air fryer basket and lay it flat. Sprinkle the grated Parmesan into the centre of the rice paper.
Dip a second rice paper square into the egg and milk mixture, then place it directly on top of the first sheet, lining up the edges as closely as possible. If you cannot find rice paper sheets in the required size, simply cut larger sheets into squares before you begin.
Air Fry the Tart Cases
Air fry at 200°C/400°F for 5 minutes, or until the rice paper is golden, crisp and fully puffed into a square balloon shape. For the best result, it is important to air fry the tart cases one at a time. Giving each case the whole air fryer basket allows the hot air to circulate properly and gives the rice paper enough room to expand. Cooking several at once can prevent them from puffing evenly and may affect their shape. Repeat the same process with the remaining rice paper until all the tart cases are cooked. Keep an eye on them towards the end of cooking, as air fryer models can vary slightly in temperature and power.
Make the Creamy Avocado Filling
While the tart cases are cooking, prepare the filling. Add the cottage cheese, avocado, fresh tarragon, lemon juice, salt and olive oil to a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides if necessary so everything is evenly incorporated. Taste the filling and adjust the seasoning if needed. If fresh tarragon is unavailable, fresh dill is the best substitute, although chives or parsley also work well.
Prepare the Smoked Salmon and Cucumber
Roll the smoked salmon slices into neat spirals, then prepare thin strips of cucumber and roll those into spirals as well. Have the marinated shallots, capers and chilli flakes ready before assembling so the crisp rice paper cases can be filled and served without sitting for too long.
Open the Rice Paper Tarts
Once the rice paper cases are cooked and cool enough to handle, carefully cut the top from each puffed square to create an opening. Work gently at this stage, as the cooked rice paper is very crisp and delicate. Remove just enough of the top to create space for the filling and toppings while keeping the sides of the tart intact.
Fill and Assemble
Spoon the creamy avocado and cottage cheese filling into each rice paper case, then arrange the smoked salmon and cucumber spirals on top.
Finish with marinated shallots, capers and a pinch of chilli flakes.
Serve the tarts shortly after assembling them. The rice paper cases are at their best when freshly air fried and crisp, while the filling is cool and creamy. Once filled, moisture from the avocado mixture and toppings will gradually soften the shells, so avoid assembling them too far in advance.
Scroll down for the printable recipe with exact measurements.
Why We Love Air Fryer Rice Paper Tarts
There is a lot to love about a recipe that turns such an ordinary-looking ingredient into something this impressive. Rice paper becomes light, crisp and almost pastry-like around the edges, but without needing to make dough or shape traditional tart shells. The cool avocado filling against the crunchy Parmesan case gives each bite plenty of contrast, and the smoked salmon, capers, shallots and fresh herbs bring enough flavour that no complicated sauce is needed. It is exactly the kind of playful rice paper transformation that makes recipes like my Air Fryer Salmon Sushi Parcels and Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack) so much fun to make.
Perfect for Any Occasion
These smoked salmon rice paper tarts are elegant enough for entertaining but simple enough for a weekend breakfast or brunch. They are particularly good when you want an appetiser that looks impressive without spending hours preparing it, and the individual portions make serving very easy. Prepare the avocado filling and toppings in advance if needed, but keep the cooked shells unfilled at room temperature and assemble everything close to serving time so they remain crisp. For a bigger party spread, you could serve them alongside Crispy Air Fryer Rice Paper Cheese Balls for something cool and fresh or Crispy Rice Paper Mozzarella Chips for a warm vegetarian option.
Instagram Tutorial & More
Want to see how this recipe comes together? Watch our quick video on Instagram, and don’t miss our other easy and delicious recipes:
- Rice Paper Chicken Nori Rolls
- Crispy Chicken Rice Paper Rolls (Air Fryer, High Protein)
- Cottage Cheese Strawberry Rice Paper Dessert (Air Fryer)
- No-Cook Mango Mochi (Rice Paper Dessert)
- Feta and Spinach Rice Paper Rolls (Air Fryer, Gluten-Free)
- Rice Paper Chicken Sausage Rolls
Happy cooking,
Izabella
Description
These Rice Paper Tarts are light, crisp and packed with fresh flavour. The shells puff up beautifully in the air fryer, creating a delicate crunch around a smooth avocado and cottage cheese filling. Smoked salmon adds richness, while cucumber keeps everything fresh and light. Capers and marinated shallots bring a sharp, savoury contrast, and a little chilli adds just enough heat. They look elegant but are surprisingly simple to make. Perfect for brunch, lunch, entertaining or a quick savoury snack.
Ingredients
For the rice paper tarts
For the filling
For topping
Instructions
-
Beat the egg and milk together in a medium bowl. Dip one rice paper square into the egg mixture, making sure it is evenly coated, then carefully transfer it to the air fryer basket. Sprinkle 1 teaspoon of grated Parmesan over the centre. Dip a second rice paper square into the egg mixture and place it directly on top of the first.
-
Air fry at 200°C/400°F for 5 minutes, or until golden, crisp and puffed into a square balloon shape. For the best shape, cook the tart cases one at a time. This allows each one enough space to puff evenly and create that distinctive square shape. The cooking time is only 5 minutes per tart, so while they cook, get the filling ready. Repeat with the remaining rice paper squares to make four tart cases.
-
Meanwhile, prepare the creamy avocado filling. Add the cottage cheese, avocado, tarragon leaves, lemon juice, salt and olive oil to a food processor. Blend until completely smooth and creamy.
-
To assemble, carefully cut the top from each puffed rice paper case to create an opening. Spoon the avocado filling inside, then add 2 smoked salmon spirals and 2 cucumber spirals to each tart. Finish with the marinated shallots, capers and a pinch of chilli flakes. Serve while the rice paper cases are still crisp.
Nutrition Facts
Servings: 4 ServingCalories:294.16kcalTotal Fat:9.41gCholesterol:51.62mgSodium:1674.25mgPotassium:1126.82mgTotal Carbohydrate:43.49gDietary Fiber: 5.2gSugars: 11.58gProtein:14.08gVitamin A: 73.13IUVitamin C: 21.46mgCalcium: 175.49mgIron: 2.76mgVitamin D: 4.57IUVitamin E: 1.37IUVitamin K: 105.37mcgVitamin B6: 0.43mgVitamin B12: 1.05mcgPhosphorus: 280.33mgMagnesium: 98.38mgZinc: 1.8mg
Note
Cook the tart cases one at a time. This is the most important step for getting the best shape. Giving each tart enough space allows the rice paper to puff evenly and form a neat square balloon. If several are cooked together, they can overlap, puff unevenly or lose their shape.
Watch them closely while air frying. Rice paper cooks very quickly, and air fryers can vary slightly in power. Start checking at around 4 minutes. The cases are ready when they are puffed, crisp and lightly golden.
Make sure both rice paper layers are well coated. Dip each square fully into the egg and milk mixture before layering. This helps the sheets soften, stick together and puff properly during cooking.
Keep the Parmesan in the centre. Sprinkle the Parmesan mainly in the middle of the rice paper rather than around the edges. This adds flavour without weighing down the edges, helping the tart puff more evenly.
Use square rice paper if possible. The 10 x 10 cm squares create the distinctive square tart shape. If you can’t find rice paper in this size, simply cut larger rice paper sheets into 10 x 10 cm squares before dipping them into the egg mixture. Try to cut the pieces as evenly as possible so the tart cases puff and cook evenly.
No tarragon? Fresh dill is the best substitute and works especially well with smoked salmon. Chives, parsley or a small amount of fresh basil can also be used. Tarragon has a distinctive anise-like flavour, so the final taste will be slightly different depending on the herb you choose.
Adjust the avocado filling to taste. Depending on the cottage cheese you use, you may need a little more lemon juice or salt. Blend the mixture until completely smooth and creamy before filling the tart cases.
Assemble just before serving. Once filled, the moisture from the avocado mixture, cucumber and smoked salmon will gradually soften the rice paper shells. For the crispiest result, fill the tarts shortly before serving.
Prepare the components ahead if needed. The avocado and cottage cheese filling can be prepared a few hours in advance and kept covered in the refrigerator. Press a piece of cling film directly onto the surface to help prevent the avocado from browning.
Store the unfilled tart cases separately. The empty shells are best eaten on the day they are made. Once completely cooled, keep them in an airtight container at room temperature for several hours. Avoid refrigerating the empty shells, as humidity can make the rice paper lose its crispness.
Store filled tarts in the fridge. These are best served immediately after assembly, but any leftovers can be kept in an airtight container in the refrigerator for up to 1 day. Keep in mind that the rice paper shells will soften as they sit.
Freezing is not recommended. The avocado filling, cucumber and rice paper will not retain their best texture after freezing and thawing.
Add the finishing toppings just before serving. Top with the marinated shallots, capers and chilli flakes at the last moment so everything stays fresh and the rice paper remains as crisp as possible.
