If using dried rice vermicelli, cook according to package instructions, then rinse with cold water to keep the noodles from sticking and to make them chewier.

Cut the carrot into long, even strips. Blanch briefly so the carrot softens a bit (but don't let it get mushy). Boil the shrimp with a pinch of salt. Once cooked, transfer to an ice bath for a few minutes so the shrimp stays firm and doesn't fall apart.

Marinate and grill the chicken:
- You can use store-bought barbecue marinade, or make your own quickly.
- 1 tablespoon garlic powder (or minced garlic)
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper
- A pinch of five-spice powder
Mix the marinade into the chicken and let it sit for 20 minutes.
Preheat the air fryer to 350°F (180°C) for 3 minutes. Grill at 400°F (200°C) for 10 minutes, flipping halfway, until cooked through.

For the dipping sauce: Hoisin sauce is already salty, so no need to season further.
In a small pot, add about 2–3 tablespoons hoisin sauce and 1/2 cup hot water (about 100 ml). Simmer over low heat. Taste and adjust with more sauce or water as needed. Mix 1 tablespoon cornstarch with 3 tablespoons cold water, then stir into the sauce. Bring to a boil, then turn off the heat when the sauce thickens.

You can leave the shrimp whole or slice them in half. If using thin rice paper, use two layers; if it's thick, one layer is enough. Now, roll up your spring rolls!

Roll gently. Crush peanuts and mix into the dipping sauce, add chili if you like.

Ta-da! Eating spring rolls instead of rice is a great idea—I can eat 4 or 5 at a time and feel full. Perfect for days when you want something fresh and crave lots of veggies!