Pesto Parmesan Rice Paper Twists: Crispy, Cheesy Air Fryer Snack
These Pesto Parmesan Rice Paper Twists take a few everyday ingredients and turn them into a crisp, savoury snack packed with pesto and cheesy flavour. Four layers of rice paper are brushed with a simple egg wash, then layered with fragrant basil pesto, nutty Parmesan and rich sun-dried tomato pesto before being sliced, twisted and cooked until golden in the air fryer. They are quick, fun to make and perfect when you want something crunchy without preparing dough or pastry. If you enjoy finding unexpected ways to use rice paper, my Easy Chicken Rice Paper Dumplings and Air Fryer Rice Paper Tarts with Smoked Salmon & Avocado are two more easy recipes to try.
Scroll down or tap Jump to Recipe for the full printable recipe card with exact measurements and instructions.
Simple Ingredients, Big Flavours
One of the best things about these air fryer rice paper twists is how much flavour you can create from such a short ingredient list. The combination of two different pestos keeps every layer interesting, while Parmesan adds that salty, savoury finish that works so well with the crisp rice paper. Sesame seeds bring a little extra texture on top without complicating the recipe. If simple, cheesy air fryer snacks are your thing, you might also enjoy my Spinach Feta Rice Paper Bombs or these Rice Paper Cheeseburger Rolls
- Rice paper – You will need four sheets. I use square rice paper measuring approximately 22 x 22 cm because it makes the layered sheets particularly easy to cut into even strips.
- Egg yolk and milk – Whisked together, they create the egg wash used to coat each sheet of rice paper. The mixture helps soften the rice paper as you assemble the layers and helps everything hold together.
- Basil pesto – Adds fresh, herbaceous flavour and creates the first savoury layer inside the twists.
- Parmesan – Finely grated Parmesan gives the twists their salty, nutty cheese flavour. Spread it evenly so every strip gets some.
- Sun-dried tomato pesto – Richer and slightly sweeter than basil pesto, it brings another layer of flavour and colour.
- Olive oil spray – A light coating helps the twists cook evenly and develop a beautiful golden finish in the air fryer.
- Sesame seeds – Sprinkle them over the twists before cooking for extra texture and subtle nuttiness.
How to Make Pesto Parmesan Rice Paper Twists
Prepare the Ingredients
Start by preparing and measuring all your ingredients so everything is within easy reach before you begin. Rice paper gradually softens once brushed with the egg mixture, so having the pesto, Parmesan, sesame seeds and air fryer ready will make the assembly much easier. In a small bowl, whisk together 1 egg yolk and 1 tablespoon of milk until completely combined and smooth. This mixture will be used to brush every rice paper sheet on both sides.
Create the Basil Pesto Layer
Place the first 22 x 22 cm square rice paper sheet on a clean work surface. Brush one side evenly with the egg wash, carefully turn it over and brush the other side as well.
Spread 1 tablespoon of basil pesto evenly over the entire surface of the rice paper. Try to distribute it all the way towards the edges so each finished twist has plenty of pesto flavour.
Add the Parmesan Layer
Brush the second rice paper sheet with the egg wash on both sides, then carefully place it directly on top of the sheet covered with basil pesto. Sprinkle 1 tablespoon of grated Parmesan evenly over the entire surface. Make sure the cheese is well distributed rather than concentrated in one area, as the layered rice paper will later be divided into individual strips.
Add the Sun-Dried Tomato Pesto
Brush the third rice paper sheet with egg wash on both sides and place it over the Parmesan layer. Spread 1 tablespoon of sun-dried tomato pesto evenly over the top, again taking the pesto towards the edges so every strip contains some of the filling.
Brush the fourth and final rice paper sheet with egg wash on both sides, then carefully place it over the sun-dried tomato pesto. You should now have four stacked rice paper sheets with basil pesto, Parmesan and sun-dried tomato pesto layered between them.
Cut and Twist
Using a sharp knife, carefully cut the layered rice paper into 8 strips, each approximately 3 cm wide. Take one strip at a time and gently twist it 2–3 times. By this stage, the rice paper will have softened from the egg wash, so handle each strip carefully to prevent the layers from tearing or separating.
Lightly spray the air fryer basket with olive oil, then place each twisted strip into the basket. Arrange them with a little space between each one so the hot air can circulate around them properly.
Air Fry Until Crispy
Once all the twists are arranged in the basket, lightly spray the tops with a little more olive oil. Sprinkle with sesame seeds for extra texture and a lightly nutty finish.
Air fry at 200°C/400°F for 8–10 minutes, or until the rice paper twists are crisp and golden. Keep a close eye on them towards the end of the cooking time, as rice paper can brown very quickly and you do not want the edges to burn. Air fryer models can vary slightly, so start checking them before the full 10 minutes if necessary.
Serve and Enjoy
Serve the Pesto Parmesan Rice Paper Twists warm, while they are at their crispiest. They are delicious with a simple garlic yogurt dip on the side. For even more pesto flavour, stir 1 tablespoon of pesto into the yogurt dip before serving.
Why We Love Pesto Parmesan Rice Paper Twists
There is something very satisfying about turning four simple sheets of rice paper into a completely different snack. These twists have crispy edges, thin chewy layers inside and pockets of pesto and Parmesan running through every bite. Using both basil and sun-dried tomato pesto also gives the flavour more depth without adding extra preparation. They take around ten minutes to cook, require no dough-making and leave very little washing up, which makes them particularly useful when you need a quick savoury snack. The recipe can also be suitable for a gluten-free diet when you use certified gluten-free rice paper and check the labels on your pesto and other packaged ingredients. If rice paper experimentation has become a habit in your kitchen, try my Air Fryer Rice Paper Salmon en Croûte, or my Air Fryer Salmon Sushi Parcels for another completely different way to use the same wrapper.
Perfect for Any Occasion
Pesto Parmesan Rice Paper Twists are easy enough for an afternoon snack but look interesting enough to add to a party platter or appetiser spread. Make them for movie night, serve them before dinner with a creamy dip, or put out a batch when friends come over and you want something warm without spending all evening in the kitchen. Because they cook quickly, you can also prepare the ingredients in advance and assemble them shortly before serving. They are best eaten fresh from the air fryer while the outside is still crisp. If you are putting together a selection of small bites, add my Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack) or Air Fryer Pesto Parmesan Rice Paper Rings to the table for more variety.
Instagram Tutorial & More
Want to see how these Pesto Parmesan Rice Paper Twists come together? Watch our quick tutorial on Instagram and don’t miss our other easy and delicious recipes:
- Crispy Air Fryer Rice Paper Cheese Balls
- Crispy Rice Paper Mozzarella Chips
- Rice Paper Chicken Nori Rolls
- Crispy Chicken Rice Paper Rolls (Air Fryer, High Protein)
- Feta and Spinach Rice Paper Rolls (Air Fryer, Gluten-Free)
- Rice Paper Chicken Sausage Rolls
Happy cooking,
Izabella
Description
These Pesto Parmesan Rice Paper Twists are crisp, savoury and packed with flavour in every bite. Layers of rice paper are brushed with egg wash and filled with basil pesto, Parmesan and sun-dried tomato pesto before being cut and twisted into strips. They cook quickly in the air fryer, turning golden and crunchy around the edges while staying slightly chewy in the centre. Sesame seeds add extra texture and a lightly nutty finish. They make a great snack, appetiser or easy party bite. Serve them warm with garlic yogurt dip, or mix a little pesto into the yogurt for even more flavour.
Ingredients
Instructions
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Prepare all the ingredients so everything is within easy reach. In a small bowl, whisk the egg yolk and milk together until well combined. Place one rice paper sheet on a clean work surface and brush it with the egg wash on both sides. Spread 1 tablespoon of basil pesto evenly over the top.
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Brush a second rice paper sheet with egg wash on both sides and place it directly on top of the basil pesto layer. Sprinkle the grated Parmesan evenly over the surface. Brush the third rice paper sheet on both sides with egg wash and place it on top, then spread the sun-dried tomato pesto evenly over it. Finish with the fourth rice paper sheet, again brushed with egg wash on both sides.
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Using a sharp knife, cut the layered rice paper into 8 strips, approximately 3 cm wide. Take each strip and carefully twist it 2–3 times, then place it in an air fryer basket lightly sprayed with olive oil. Spray the twists with a little more olive oil and sprinkle with sesame seeds.
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Air fry at 200°C/400°F for 8–10 minutes, until crisp and golden. Keep a close eye on them towards the end of cooking, as the edges can brown quickly.
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Serve warm with a garlic yogurt dip. For an extra pesto flavour, stir 1 tablespoon of pesto into the yogurt before serving.
Nutrition Facts
Servings: 2 ServingCalories:184.38kcalTotal Fat:9.81gCholesterol:77.29mgSodium:229.61mgPotassium:24.25mgTotal Carbohydrate:19.89gDietary Fiber: 0.79gSugars: 1.14gProtein:3.65gVitamin A: 48.92IUVitamin C: 0.93mgCalcium: 94.7mgIron: 0.85mgVitamin D: 0.48IUVitamin E: 0.51IUVitamin K: 1.5mcgVitamin B6: 0.03mgVitamin B12: 0.22mcgPhosphorus: 68.46mgMagnesium: 5.17mgZinc: 0.35mg
Note
- Square rice paper sheets work best for this recipe because they are easier to layer and cut into even strips. I used 22 x 22 cm sheets.
- Brush each rice paper sheet with the egg wash on both sides. This helps soften the rice paper slightly and allows the layers to stick together.
- Work fairly quickly once the rice paper is brushed, as it will continue to soften while you assemble the layers.
- Use a sharp knife to cut the layered rice paper cleanly into strips without tearing it.
- Twist each strip gently 2–3 times. If the rice paper becomes very soft, handle it carefully to keep the layers together.
- Keep an eye on the twists during the final few minutes of air frying, as the edges can brown very quickly.
- Air fryer cooking times can vary slightly depending on the model, so cook until the twists are crisp and golden.
- Serve immediately for the best texture, with garlic yogurt dip or yogurt mixed with a little extra pesto.
