Crispy Air Fryer Spring Rolls (Print version)

Golden, crispy spring rolls with vegetable filling, cooked to perfection in the air fryer for a lighter version of the favorite appetizer.

# What you need:

→ Vegetables

01 - 1 cup shredded cabbage
02 - 1 medium carrot, julienned
03 - ½ cup bean sprouts
04 - 4 green onions, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated

→ Seasoning

07 - 2 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - ½ teaspoon ground black pepper

→ Wrapping

10 - 12 spring roll wrappers, 8-inch diameter, thawed if frozen
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water for sealing

→ Cooking

12 - Olive or vegetable oil spray

→ Dipping Sauce

13 - 3 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sugar
16 - ½ teaspoon chili flakes

# Directions:

01 - Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant and aromatic.
02 - Add shredded cabbage, julienned carrot, and sliced green onions to the skillet. Cook for 3–4 minutes until vegetables begin to soften. Stir in bean sprouts, soy sauce, and black pepper. Sauté for an additional 2 minutes, then remove from heat and allow filling to cool completely before wrapping.
03 - Position a spring roll wrapper on a clean work surface in a diamond orientation. Place 2 tablespoons of cooled filling near the bottom corner. Fold the corner over the filling, roll halfway, then fold in both sides tightly. Continue rolling to the top edge and brush with cornstarch slurry to seal completely. Repeat with remaining wrappers and filling.
04 - Preheat air fryer to 390°F for optimal crisping.
05 - Lightly coat all sides of spring rolls with oil spray. Arrange in a single layer in the air fryer basket, ensuring space between each roll for proper air circulation. Cook in batches if necessary to avoid overcrowding.
06 - Air fry for 7–8 minutes, carefully flip each spring roll, then continue air frying for another 5–7 minutes until evenly golden brown and crispy throughout.
07 - Whisk together soy sauce, rice vinegar, sugar, and chili flakes in a small bowl until sugar completely dissolves.
08 - Transfer spring rolls to a serving platter and serve hot while crispy, accompanied by the prepared dipping sauce.

# Expert advice:

01 -
  • The air fryer gives you that irresistible crunch without any oil heavy cleanup or lingering fried food smell in your house
  • You can prep a huge batch ahead and freeze them raw then just pop them in the air fryer straight from frozen
02 -
  • Working quickly with wrappers is crucial because once they dry out they crack and refuse to roll neatly so keep the unused ones under a barely damp paper towel
  • Never skip the cooling step for your filling because hot vegetables create steam inside the wrapper leading to soggy disappointing spring rolls
03 -
  • Space the spring rolls at least an inch apart in the air fryer basket so hot air can circulate properly giving you even golden color
  • Let the cooked spring rolls rest on a wire rack for two minutes before serving so they stay crispy instead of getting soggy on the bottom

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