Air Fried Spring Rolls (Printable)

Crispy spring rolls with a savory vegetable filling, air fried to perfection and served with sweet chili sauce.

# What You'll Need:

→ Spring Rolls

01 - 1 tablespoon vegetable oil
02 - 2 cups shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts
05 - 1/2 cup sliced shiitake mushrooms
06 - 2 green onions, thinly sliced
07 - 2 garlic cloves, minced
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 12 spring roll wrappers
11 - Cooking spray or vegetable oil for air frying

→ Sweet Chili Dipping Sauce

12 - 1/3 cup rice vinegar
13 - 1/4 cup water
14 - 1/4 cup sugar
15 - 2 tablespoons sweet chili sauce
16 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# How to Make It:

01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add shredded cabbage, julienned carrots, sliced mushrooms, green onions, and minced garlic. Cook while stirring constantly for 4-5 minutes until vegetables soften.
02 - Add bean sprouts, soy sauce, and sesame oil to the skillet. Stir-fry for an additional 1-2 minutes until well combined. Remove from heat and allow to cool slightly to room temperature.
03 - Place each spring roll wrapper on a clean work surface with one corner pointing toward you. Spoon 2 tablespoons of cooled filling near the bottom corner. Fold the bottom edge up over the filling, tuck in the side corners, and roll tightly toward the top. Seal the final edge with a small amount of water. Repeat with remaining wrappers and filling.
04 - Preheat the air fryer to 390°F for 3 minutes. Lightly brush or spray the assembled spring rolls with vegetable oil on all sides.
05 - Arrange spring rolls in a single layer in the air fryer basket without overlapping. Work in batches if necessary to avoid crowding. Air fry for 8-10 minutes, turning rolls halfway through cooking, until golden brown and crispy.
06 - In a small saucepan, combine rice vinegar, water, sugar, and sweet chili sauce. Bring to a gentle simmer over medium heat, stirring until sugar dissolves completely. Add the cornstarch slurry and cook while stirring until the sauce thickens, approximately 1 minute. Remove from heat and allow to cool.
07 - Transfer hot spring rolls to a serving platter. Pour cooled sweet chili dipping sauce into a small serving bowl and place alongside the spring rolls.

# Expert Suggestions:

01 -
  • They taste indulgent and crispy without the guilt or grease that comes with deep frying.
  • The sweet chili sauce is bright and balanced, not cloying, and it comes together in less time than it takes to air fry the rolls.
  • You can prep the filling hours ahead and roll them just before cooking, making this perfect for entertaining without last-minute stress.
02 -
  • Seal your rolls with water, not egg wash, because the air fryer's dry heat can make egg wash stick and burn before the wrapper crisps.
  • Don't skip the cooling step for the filling, because warm vegetables release steam that will make the wrappers soggy and cause them to split during cooking.
  • Brush oil on the rolls themselves, not just spray them in the basket, because it distributes more evenly and guarantees even browning.
03 -
  • Roll your spring rolls on parchment paper so they don't stick to your work surface, and you can transfer them directly to the air fryer basket without handling them again.
  • If you have leftover filling, refrigerate it for up to three days and use it as a quick stir-fry base or a salad topping, because it's too good to waste.
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