The perfect crisp in every bite. These are the best Air Fryer Spring Rolls you will ever taste!
If you love spring rolls then you will love this recipe. It couldn’t be any easier to prepare your own spring rolls using your air fryer. They have a perfect crispy exterior and a delicious vegetable filling. There is no need for the excess amount of oil when you can get the same crispy result with these Air Fryer Spring Rolls.
There are so many different spring roll recipes but this trialed and tested recipe has to be one of the best and completely hassle-free.
Crispy and absolutely delicious! Perfect results every time.
About these Air Fryer Spring Rolls
Spring Rolls are believed to have originated from Eastern China and can be found in almost all East Asian and South East Asian cuisine. They are typically made with thin pastry wrappers filled with a variety of different ingredients.
This Air Fryer Spring Rolls recipe uses a vegetable filling including carrots, cabbage, bamboo shoots and mushrooms along with seasoning. You could switch up this recipe and add meat or seafood if you like.
What about the wrappers?
This Air Fryer Spring Roll Recipe uses wheat flour pastry wrappers. In the UK You will find that most commonly available to buy wrappers are wheat flour wrappers. You can find these at most supermarkets but if you have trouble finding them you will have no problem locating them in the freezer section at your local Asian grocer.
These wrappers can also be used to make Air Fryer Samosas!
Wheat wrappers come frozen and they take no time to defrost when ready to use. Take them out the freezer just 30 minutes before you need to use them.
Wheat flour wrappers are traditionally used in Chinese spring rolls. You will find other variations for spring roll recipes from other parts of Eastern and Southeastern Asia that use different wrappers. These include rice paper wrappers, egg roll wrappers and sometimes mung bean sheets.
What dipping sauces pair well with these Air Fryer Spring Rolls?
You can pair this recipe with a delicious homemade Sweet Chili Sauce or simply buy it from your local supermarket. They also pair well with peanut sauce that you can prepare by following the steps in this Thai Chicken Satay with Peanut Sauce recipe. Hoisin sauce or Soy sauce work also well on their own as a dipping sauce for these Air Fryer Spring Rolls.
How long can you store leftovers?
You can store leftover spring rolls in the fridge for 4-5 days. When ready too reheat, simply place them back in the air fryer at 200C/400F for 5-10 minutes. If you haven’t already cooked the spring rolls, follow the cooking instructions below
You can also freeze the spring rolls but you will get better end results if you freeze them before cooking them first. There is no need to defrost fully before adding them to the air fryer, simply add a few minutes onto the cooking time below. Ensure they are heated through and crispy before serving.
Step by step photographs…
Prepare your ingredients before you start. This will save you time!
Over a high heat, add the oil to the pan and add the garlic, ginger, spring onions (scallions) and chillies. Fry for a couple of minutes.
Add the chopped onion and grated carrot. Cook for a further 3 minutes.
Add the shredded cabbage and bean sprouts to the pan and continue stirring and frying for a couple of minutes.
Add the rice wine vinegar, sugar, thick coconut milk, soy sauce and Chinese sesame paste or peanut butter.
Stir the sauce ingredients well to combine and add the chopped, dried mushrooms, if using.
If the sauce is too runny, stir in the corn flour and water slurry a little at a time to thicken.
Time for the best part… Let’s wrap up the spring rolls.
Allow the vegetable filling to cool then follow the steps below to wrap the spring rolls into perfect parcels to impress your family and friends. You will need to make a paste using an equal amount of flour and water to secure them together.
When ready to start rolling, Place a spring roll wrapper in front of you with one corner facing you. Add a generous 2 to 3 tbsp of the filling as shown.
Roll the bottom corner of the wrapper, tightly over the filling into a cigar shape.
Then fold the left and right corners of the spring roll wrapper inward. Mix an equal amount of flour and water and use this paste as shown to secure the wrapper in place.
Continue rolling it all up until you have a nice and neat spring roll.
Brush each spring roll with a little oil to ensure the perfect crisp.
Preheat your air fryer to 200C/400F and place the spring rolls in the basket. Do not overcrowd. Cook for 12 minutes, turning half way through.
The crispy exterior and delicious vegetable filling pairs perfectly with this homemade sweet chili sauce!
If you like this Air Fryer Spring Rolls recipe, you might like to try these other air fryer recipes too!
Have you tried this recipe for vegetable spring rolls?
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Air Fryer Spring Rolls
These air fryer spring rolls are healthy and delicious. You will get fantastic results air frying. In fact, you probably can't tell the difference between these and the deep fried version!
Ingredients
- 12 spring roll wrappers
- FOR THE FILLING
- 1 tbsp cornflour (cornstarch)
- 2 tbsp water
- 2 tbsp rapeseed (canola) or peanut oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 3 spring onions (scallions), finely chopped
- 2 green finger chillies, sliced into thin rings
- 1 red spur chilli, finely chopped
- 1 tbsp sugar
- 150ml (2/3 cup) rice wine vinegar
- 2 tbsp thick coconut milk
- 5 tbsp (1/4 cup) soy sauce
- 1 large onion, finely diced
- 1 large carrot, grated
- 300g (3 cups) shredded Napa cabbage or another green cabbage (in this recipe I used savoy cabbage)
- 150g (1 1/2 cups) bean sprouts
- 5 Chinese dried mushrooms, Soaked for 20 minutes in water, stemmed and finely chopped
- 1 tbsp Chinese sesame paste or peanut butter
- 2 tbsp lime juice
Instructions
- Whisk the water and cornflour (corn starch) together to make a slurry. Set aside for later.
- Heat a pan over a high heat and add two tbsp rapeseed (canola) or peanut oil. When smoking hot, add the garlic, ginger, spring onions (scallions) and chillies.
- Fry for a couple of minutes and then stir in the grated carrot and chopped onion. Stir well to combine and cook for about 3 more minutes.
- Add the shredded cabbage and bean sprouts to the wok and continue stirring and frying for a couple of minutes.
- Add the rice wine vinegar, sugar, 2 tbsp thick coconut milk, 5 tbsp (1/4 cup) soy sauce and Chinese sesame paste or peanut butter. Bring it all to a simmer. Stir the sauce ingredients well to combine and add the chopped, dried mushrooms, if using.
- If the sauce is too runny, stir in the slurry a little at a time to thicken. You might not need it all.
- Continue simmering to thick the sauce and then stir in the lime juice. The sauce should literally just coat the cooked but still crunchy vegetables. Transfer to a plate and allow to cool completely.
- When ready to start rolling, place a spring roll wrapper in front of you with one corner facing you. Add a generous 2 to 3 tbsp of the filling as shown in the photographs above.
- Roll the bottom corner of the wrapper (the corner facing you), tightly over the filling into a cigar shape.
- Then fold the left and right corners of the spring roll wrapper inward. This will stop the filling from escaping out either end. Smear the top corner of the wrapper with the flour and water mixture (slurry) which will help the spring rolls stay shut.
- Continue rolling it all up until you have a nice and neat spring roll and place on a plate while you wrap the remaining spring rolls.
- Preheat your air fryer to 200C/400F. Brush a little oil on each spring roll and cook the for 12 minutes, turning over half way through. Be sure not to overcrowd your air fryer basket for even cooking and best crispy results.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 408Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 880mgCarbohydrates: 48gFiber: 5gSugar: 12gProtein: 13g