Save My air fryer and I had a rocky start, but spring rolls changed everything. One lazy Tuesday, I was craving that crispy exterior without the oil splatters all over my stovetop, so I decided to experiment with these golden bundles. The result was pure magic, and I've been making them ever since for weeknight appetizers and impromptu gatherings.
I made these for my roommate's surprise dinner party last spring, and something shifted that night. She took one bite, closed her eyes, and said, "This tastes like the ones from that Vietnamese place downtown," which honestly meant more to me than any compliment about my actual cooking skills.
Ingredients
- Vegetable oil: Just enough to get the pan hot and cook the vegetables evenly, plus more for the air fryer's magical crisping.
- Shredded green cabbage: The backbone of your filling, providing sweetness and that tender crunch when cooked properly.
- Julienned carrots: They add natural sweetness and bright color, but keeping them thin ensures they actually soften in the few minutes you're cooking.
- Bean sprouts: These go in at the very end to keep their delicate crunch alive.
- Shiitake mushrooms: Their earthy depth is what makes the filling taste less like "vegetables in a wrapper" and more like something intentional and savory.
- Green onions: The aromatic that ties everything together, so don't skip them.
- Garlic cloves: Minced fine so it distributes throughout the filling and adds that warm, garlicky depth.
- Soy sauce: The seasoning that makes this unmistakably Asian, and worth using good quality here.
- Sesame oil: Just a teaspoon is all you need to add that distinctive nutty richness.
- Spring roll wrappers: Keep them sealed until you're ready to roll because they dry out faster than you'd think.
- Cooking spray or vegetable oil: This is the secret to air fryer crispiness, and a light brush works better than drowning them.
- Rice vinegar: The bright, slightly sweet acid that balances the chili sauce perfectly.
- Sugar: Rounds out the sauce without making it cloyingly sweet.
- Sweet chili sauce: The store-bought kind speeds everything up and brings authentic flavor instantly.
- Cornstarch slurry: This thickens the sauce so it clings to each roll instead of pooling at the bottom of the plate.
Instructions
- Heat and sauté your vegetables:
- Pour the oil into your skillet and let it shimmer before adding the cabbage, carrots, mushrooms, green onions, and garlic all at once. You'll hear them sizzle, and within four or five minutes they'll soften without losing their shape entirely.
- Finish the filling with brightness:
- Toss in the bean sprouts along with soy sauce and sesame oil, stirring for just a minute or two so the sprouts stay crispy. Spread the filling on a plate to cool faster, because wrestling with hot filling and thin wrappers is nobody's idea of fun.
- Roll with intention:
- Lay a wrapper corner-side facing you, spoon two tablespoons of filling near that bottom corner, fold it up tightly, tuck in the sides as you roll, and seal the final edge with a dab of water. The tightness is what keeps them from unraveling during air frying.
- Prep the air fryer:
- Get it to 390 degrees Fahrenheit for three minutes while you brush or spray each roll lightly with oil, which is genuinely the difference between golden crispy and disappointingly pale. Arrange them in a single layer, which might mean working in batches depending on your fryer size.
- Air fry to perfection:
- Eight to ten minutes total, turning them halfway through so they brown evenly on all sides. You'll smell when they're close, and that's your signal to start checking.
- Make the dipping sauce while they cook:
- Combine rice vinegar, water, sugar, and sweet chili sauce in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture simmers. Add your cornstarch slurry and stir constantly for about a minute until it thickens, then let it cool before serving.
- Plate and serve:
- Pull the rolls out while they're still hot, let them sit for just a minute, then arrange them on a plate with the sauce nearby for dipping. That moment when someone picks one up and bites into that crispy exterior is worth all the rolling.
Save There's something almost meditative about rolling spring rolls, the repetitive fold and tuck that somehow settles your mind. I once rolled a batch while listening to an old cooking podcast, and by the end of twelve rolls, I'd heard a story about a chef's grandmother that made me text my own mom just to hear her voice.
Why the Air Fryer Changes Everything
Before I discovered air frying, I avoided making spring rolls at home because hot oil and my kitchen's ventilation system were never going to be friends. The air fryer solved that problem entirely, delivering that exact crispy texture without the smell lingering in your curtains for three days. Now I make these whenever the mood strikes, guilt-free and kitchen-fire-free.
The Sweet Chili Sauce Secret
The sauce is honestly what elevates these from "pretty good appetizer" to "why are these even better than restaurant versions." By combining rice vinegar with the store-bought sweet chili sauce and a touch of cornstarch, you're creating something that tastes homemade while still being genuinely quick. The cornstarch is the unsung hero here, thickening it just enough so it coats the roll instead of running all over your plate.
Beyond the Basic Recipe
Once you've mastered the vegetable version, you can start riffing based on what's in your fridge or what you're craving. I've added cooked shrimp for protein, swapped in napa cabbage and bell peppers for a different texture, and even mixed in a bit of cooked quinoa when I wanted something heartier. Fresh herbs like cilantro or mint on the side change the entire flavor profile, adding brightness that makes the whole dish feel more alive.
- Keep cooked proteins finely chopped so they distribute evenly through the filling and won't break through the wrapper.
- If you make a sauce variation, taste it before serving because sweetness and spice preferences are deeply personal.
- These freeze beautifully after rolling but before cooking, so you can make a batch on Sunday and air fry them fresh all week long.
Save These spring rolls have quietly become my favorite thing to make when I want to feel a little fancy without actually spending hours in the kitchen. Somehow a combination of a skillet, an air fryer, and about thirty minutes of work transforms into something that tastes intentional and impressive.
Recipe FAQs
- → How do I achieve crispiness without deep frying?
Air frying the spring rolls at the right temperature with a light coating of oil creates a crispy texture similar to deep frying but with less oil.
- → Can I prepare the filling in advance?
Yes, the vegetable filling can be cooked ahead and cooled before assembling the rolls to save time during final preparation.
- → What can I substitute for shiitake mushrooms?
Other mushrooms like cremini or button mushrooms work well, offering similar flavor and texture.
- → How should I store leftover spring rolls?
Store in an airtight container in the refrigerator. Reheat in the air fryer or oven to restore crispiness.
- → Can I add protein to the vegetable filling?
Yes, cooked shrimp, chicken, or tofu can be mixed into the filling before rolling for extra protein.