If you love crunchy, flavorful snacks that are fun to eat and easy to make, these Air Fried Crispy Enoki Mushroom Rolls are about to become your new obsession. The enoki mushrooms stay juicy and tender on the inside while the outside gets golden and crisp. Each bite has that satisfying crunch followed by the subtle earthy flavor of enoki, which makes them perfect for dipping. They feel like a playful snack but still have that comforting depth of flavor you get from home cooking.

This recipe is inspired by Taiwanese popcorn chicken, which is famous for being crispy, fragrant, and seasoned with warm spices and basil. Instead of chicken, we are using enoki mushrooms which hold their texture, absorb flavor beautifully, and crisp up really nicely in the air fryer. When you bite into these, you get the same aromatic seasoning vibes of Taiwanese salt and pepper chicken, but with a light, vegetable-centered twist. It is cozy, crunchy, and exciting all at the same time.

Enoki mushrooms are perfect for rolling because of their naturally bundled shape. All you need to do is cut the base, separate them into small clusters, and wrap them with a thin layer of rice paper. Once air fried, the rice paper transforms into this crackly, shatter-like crisp that gives you that snacky crunch we all crave. The mushrooms steam inside the wrap while it crisps, so the texture contrast is so good and feels very intentional.

To bring in the Taiwanese popcorn chicken flavor profile, we are seasoning these rolls with a mix of white pepper, garlic powder, onion powder, salt, and a touch of five spice. The five spice is what gives that warm, nostalgic aroma you associate with popcorn chicken from night markets. The white pepper brings a peppery but not spicy heat that lingers just enough. When paired with sweet chili sauce, everything balances into a perfect sweet, salty, crispy situation.

One of the signature touches of Taiwanese popcorn chicken is crispy basil, and we are doing a version of that here as well. The basil gets tossed into the air fryer at the end for just a few seconds to crisp up and release its fragrance. When you scatter the crispy basil over the mushroom rolls, the aroma is instantly noticeable, and it makes the dish smell like something you would get at a street food stall in Taiwan. It adds freshness, fragrance, and a little bit of fun drama when you plate it.

These enoki rolls are perfect as a snack, appetizer, or even a lighter main with rice or noodles. They are easy to share and easy to dip. If you are hosting, people will definitely be reaching for seconds without asking what it is, just trusting that they need another. They also look really pretty on the plate with the shiny golden rice paper, bright green basil, and glossy sweet chili sauce.

Substitutions and Variations

• Use oyster mushrooms or shiitake strips instead of enoki for a meatier texture.
• Swap rice paper with spring roll wrappers for a thicker crunch.
• Replace sweet chili sauce with spicy mayo for a creamier finish.
• Add chili powder or Sichuan peppercorn powder to make it spicier.

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Air Fried Crispy Enoki Mushroom Rolls

Recipe by Julia Vuong

0.0 from 0 votes

Course: SnackCuisine: Taiwanese

Servings

2

servings

Prep time

15

minutes

Cooking time

12

minutes

Total time

27

minutes

Ingredients

• 2 packs 2 enoki mushroom bundles

• 2 2 rice papers

• 2 2 sheets of seaweed

• 2 2 eggs

• 1/3 cup 1/3 corn starch

• 1 cup 1 basil

• avocado oil spray

• Five Spice Seasoning After Fry

• 1.5 tsp 1.5 garlic salt

• 1/2 tsp 1/2 garlic powder

• 1/2 tsp 1/2 onion powder

• 1/4 tsp 1/4 five spice powder

• 1/2 tsp 1/2 sugar

• 1/2 tsp 1/2 paprika

• 1/2 tsp 1/2 chili powder

• 1/2 tsp 1/2 white pepper

• Additional Sauces

• sweet chili sauce

• chili oil mayo (mix 2 parts mayo, 1 part chili oil)

Directions

• Prepare the mushrooms. Cut off the base of the enoki mushrooms and separate them into small bundle-sized clusters. Pat them lightly with a paper towel to remove excess moisture.
• Prepare the rice paper. Fill a shallow dish with water. Dip one sheet of rice paper quickly in the water and lay it flat on a clean surface. Add the seaweed sheet right on top. Place a big bundle of enoki mushrooms at one end of the sheet and roll tightly like a big spring roll. Repeat with the remaining mushrooms. Cut the big spring roll into 1 inch slices.
• Beat eggs in a bowl. Dip the enoki rolls into egg then into cornstarch. Place the rolls in a single layer in the air fryer basket, leaving space between each piece so they crisp evenly. Lightly spray or brush each roll with neutral oil. Air fry at 390°F for 8 to 12 minutes, turning halfway through, until the rice paper becomes golden and crispy.
• Add fresh basil leaves to the air fryer in the last 30 to 60 seconds of cooking. They will crisp very quickly and become fragrant. Remove immediately so they do not burn.
• In a bowl, mix white pepper, garlic salt, garlic powder, onion powder, five spice, paprika, chili powder, and sugar. Sprinkle the seasoning mixture all over the rolls.
• Serve with sweet chili sauce or chili oil mayo for dipping and enjoy!