These Air Fryer Spring Rolls are filled with crunchy vegetables, savory seasonings, and wrapped in a crisp golden shell.
They’re easy to assemble and air fry with just a light coating of oil, giving you a delicious appetizer or snack without the mess of deep frying.
With cabbage, carrots, green onions, garlic, ginger, and a little sriracha, the filling has plenty of savory flavor and a touch of heat. The air fryer keeps the wrappers crisp while the vegetables retain a bit of their natural crunch.
Why You’ll Want to Make These Spring Rolls
- Less oil: Air frying gives the wrappers a crisp finish without deep-frying them.
- Quick cooking: Once assembled, the spring rolls take just 6–8 minutes in the air fryer.
- Easy filling: The vegetable mixture comes together in one skillet with simple pantry staples.
- Make-ahead friendly: The filling can be prepared before assembling the rolls when you want to break up the work.
- Beginner-friendly: Folding and sealing the wrappers is straightforward once you get the first few rolls done.
- Flexible appetizer: Serve them as a party starter, snack, or light meal alongside a simple dipping sauce.
Ingredient Insights and Easy Swaps
- Cabbage and carrots: These form the bulk of the filling and provide the crunchy vegetable texture. Shred them finely so they fit neatly inside the wrappers.
- Sesame oil: A small amount adds a nutty aroma that gives the filling more depth. Keep the amount modest because sesame oil has a strong flavor.
- Soy sauce and sriracha: Soy sauce brings savory seasoning while sriracha adds mild heat. Adjust the sriracha amount if you prefer a gentler filling.
- Aromatics: Onion, garlic, green onions, and ginger create the savory base of the spring roll filling. Fresh garlic and ginger give the best overall flavor.
- Spring roll wrappers: Keep the wrappers covered with a slightly damp kitchen towel while working. This prevents them from drying and becoming difficult to roll.
- Brushing oil: Vegetable or avocado oil helps the wrappers brown and crisp in the air fryer. Brush lightly rather than coating them heavily.
Chef’s Tip: Let the cooked filling cool slightly before wrapping the spring rolls. A very hot filling can soften the wrappers and make them harder to seal cleanly
Air Fryer Spring Rolls
These Air Fryer Spring Rolls are packed with crunchy vegetables, savory seasonings, and a crisp golden wrapper. They’re easy to assemble and air fry with just a light coating of oil, making them a delicious appetizer, snack, or light meal without the mess of deep frying.
Ingredients
Equipment
Method
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat. Add the onion, cabbage, and carrots and sauté for 3–4 minutes, until the vegetables are slightly softened but still have some crunch.
- Stir in the green onions, garlic, soy sauce, sriracha, rice vinegar, ginger, and black pepper. Cook for another 1–2 minutes, then remove from the heat and let the filling cool slightly.
- Place one spring roll wrapper on a clean surface with one corner pointing toward you. Keep the remaining wrappers covered with a slightly damp kitchen towel so they don’t dry out.
- Place about 2 tablespoons of the vegetable mixture near the bottom center of the wrapper. Avoid overfilling, as this can make the rolls difficult to seal and may cause them to split during cooking.
- Fold the bottom corner over the filling, then fold the left and right corners toward the center. Roll the spring roll tightly upward and brush the final corner with a little water to seal it.
- Lightly brush each spring roll with oil and arrange them in a single layer in the air fryer basket, leaving space between them. Air fry at 380°F for 6–8 minutes, turning halfway through, until crisp and golden brown.
- Carefully remove the spring rolls and let them cool for a couple of minutes. Serve immediately with sweet chili sauce, soy dipping sauce, or your favorite Asian-style dip.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 72 |
| Carbohydrates | 10g |
| Protein | 2g |
| Fat | 3g |
| Fiber | 1g |
| Sugar | 1g |
| Sodium | 180mg |
Common Mistakes to Avoid
- Overfilling the wrappers: Too much filling makes the rolls difficult to fold and increases the chance of splitting.
- Using hot filling: Allow the vegetable mixture to cool slightly before wrapping so the wrappers remain easy to handle.
- Leaving wrappers uncovered: Exposed wrappers can dry out quickly and crack while folding.
- Skipping the oil: A light coating helps the wrappers develop an evenly crisp exterior.
- Crowding the basket: Arrange the spring rolls in a single layer with space around them so the hot air can circulate properly.
- Not turning halfway: Rotating the spring rolls during cooking helps both sides brown more evenly.
Easy Ways to Change Up the Filling
- Add mushrooms: Finely chopped mushrooms can add extra savory depth and a meatier texture.
- Use different vegetables: Try finely shredded bell pepper or another crisp vegetable alongside the cabbage and carrots.
- Make them spicier: Increase the sriracha for a stronger kick.
- Add a protein: Cooked finely chopped chicken, shrimp, or tofu can turn these into a more substantial option.
- Boost the sesame flavor: Add a small sprinkle of sesame seeds to the cooled filling before wrapping.
- Try a different dipping sauce: Pair the crispy rolls with a spicy mayo, peanut dipping sauce, or a simple ginger-soy sauce.
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How to Store Leftover Spring Rolls
- Cool before storing: Let leftover spring rolls cool completely before placing them in a storage container to reduce excess condensation.
- Refrigerate promptly: Store cooked spring rolls in an airtight container in the refrigerator and enjoy them within a few days for the best texture.
- Keep them separated: Place parchment paper between layers if stacking the rolls to help prevent them from sticking together.
- Refresh the crispness: Reheat leftover spring rolls in the air fryer rather than the microwave when possible. This helps restore some of the crisp exterior.
- Check before serving: Spring rolls are best when the wrapper is crisp and the filling is heated through. Discard leftovers if they have been stored improperly or show signs of spoilage.
Frequently Asked Questions
- Can I assemble the spring rolls ahead of time?
Yes. You can assemble them in advance and keep them covered until you’re ready to cook. Avoid leaving the wrappers exposed because they can dry out. - Why are my spring rolls not getting crispy?
Too little oil, overcrowding, or excess moisture on the wrappers can prevent proper browning. Use a light oil coating and leave enough space between the rolls. - How do I keep the vegetable filling from becoming watery?
Cook the vegetables just until slightly softened and allow the filling to cool before wrapping. Excess moisture can make the wrappers soft and harder to seal. - Can I use homemade spring roll wrappers?
Yes, provided they are thin and flexible enough to roll and seal. Their thickness can affect the final cooking time and crispness. - How do I know when the spring rolls are done?
Look for a crisp, golden brown wrapper. The exact cooking time can vary slightly between air fryer models, so start checking toward the lower end of the cooking range. - Can I make these less spicy?
Yes. The easiest approach is to reduce the amount of sriracha in the filling. The spring rolls will still have plenty of savory flavor from the vegetables, soy sauce, garlic, ginger, and sesame oil.
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