Air Fryer Spring Rolls
These Air Fryer Spring Rolls come out perfectly golden and crunchy on the outside, with a savory veggie filling on the inside. No deep frying required, ready in under 30 minutes, and made with simple ingredients. Lighter than traditional fried spring rolls but every bit as satisfying, they're perfect as an appetizer, snack, or light lunch.
Equipment
- Air fryer basket-style works best for even crisping
- Large mixing bowl
- Cutting board
- Sharp knife
- Box grater
- Pastry brush or small bowl of water for sealing wrappers
- Tongs for flipping spring rolls mid-cook
- Cooking spray
- Damp paper towel to cover wrappers while working
- Small bowl for water to seal wrappers
Ingredients
- 10 spring roll wrappers
- 1 cup cabbage shredded (about ¼ of a small head)
- 0.5 cup carrots shredded (about 1 medium carrot)
- 0.5 cup bean sprouts rinsed and drained well
- 2 green onions sliced, both white and green parts
- 1 tbsp soy sauce 15ml
- 1 tsp sesame oil 5ml
- 0.5 tsp ginger powder
- cooking spray for air fryer basket and spring rolls
- hoisin sauce for dipping (optional)
- peanut sauce for dipping (optional)
- sweet chili sauce for dipping (optional)
- water for sealing wrappers
Instructions
- Shred cabbage and carrots. Rinse bean sprouts and pat dry. Slice green onions into thin rounds.
- In a large mixing bowl, combine shredded cabbage, carrots, drained bean sprouts, and green onions. Add soy sauce, sesame oil, and ginger powder. Toss to coat evenly.
- Fill a small bowl with water. Place a spring roll wrapper in diamond orientation with one corner pointing toward you. Place 2-3 tablespoons filling in the center in a compact log shape.
- Fold bottom corner over filling and tuck snugly. Fold in left and right corners toward center. Roll away from you firmly. Wet top corner with water and press to seal. Place seam side down.
- Preheat air fryer to 375°F (190°C) for 3-5 minutes. Lightly spray basket with cooking spray.
- Place spring rolls in a single layer with space between each. Lightly spray tops and sides with cooking spray. Cook at 375°F for 10-12 minutes, flipping halfway through at 5-6 minute mark. Spray again after flipping.
- Remove spring rolls with tongs. Let rest 1-2 minutes before serving. Serve hot with hoisin sauce, peanut sauce, or sweet chili sauce for dipping.
Notes
- Cooking spray is essential - Don't skip spraying both the basket and spring rolls for even golden crispiness.
- Keep wrappers covered - Spring roll wrappers dry out quickly. Keep them under a slightly damp paper towel while working to prevent cracking.
- Squeeze out excess moisture - If the filling feels wet, press gently with a paper towel. Too much moisture leads to steaming instead of crisping.
- Roll tightly - Loose rolls tend to open during cooking and won't get as crispy. The tighter the roll, the better the crunch.
- Don't overcrowd - Cook in batches if needed. A single layer with space between rolls ensures proper air circulation.
- Flip halfway through - This ensures both sides brown evenly and get equally crispy.
- Freezer-friendly (uncooked) - Freeze uncooked rolls in a single layer until solid, then transfer to a zip-lock bag for up to 2 months. Cook from frozen at 375°F for 14-16 minutes, flipping halfway.
- Reheating leftovers - Reheat cooked spring rolls in the air fryer at 350°F for 3-4 minutes. Avoid the microwave which makes them soft and chewy.
- Storage - Store cooled leftovers in an airtight container lined with a paper towel in the refrigerator for up to 3 days.
- Make-ahead tip - Roll spring rolls up to one day ahead and store uncooked in the fridge, covered with a damp paper towel. Air fry just before serving.
Nutrition
Serving: 1spring rollCalories: 82kcalCarbohydrates: 13gProtein: 2gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.6gSodium: 150mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 35IUVitamin C: 15mgCalcium: 2mgIron: 4mg
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