Air Fried Spring Rolls (Printable Version)

Crispy vegetable-filled spring rolls paired with a vibrant sweet chili sauce, prepared using air frying for a lighter finish.

# What You’ll Need:

→ Spring Roll Filling

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 granulated sugar
15 - 2 tablespoons sweet chili sauce
16 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Step-by-Step Guide:

01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add cabbage, carrots, mushrooms, green onions, and garlic. Cook, stirring frequently, for 4-5 minutes until vegetables soften.
02 - Add bean sprouts, soy sauce, and sesame oil to the skillet. Stir-fry for another 1-2 minutes. Remove from heat and allow to cool slightly before assembly.
03 - Place a spring roll wrapper on a clean work surface with one corner facing you. Spoon 2 tablespoons of filling near the bottom corner. Fold up the bottom corner, tuck in the side corners, and roll tightly. Seal the final edge with a small amount of water. Repeat with remaining wrappers and filling.
04 - Preheat air fryer to 390°F (200°C) for 3 minutes. Lightly brush or spray the assembled spring rolls with oil on all sides.
05 - Arrange spring rolls in a single layer in the air fryer basket, working in batches if necessary. Air fry for 8-10 minutes, turning rolls halfway through cooking, until golden brown and crisp.
06 - In a small saucepan, combine rice vinegar, water, granulated sugar, and sweet chili sauce. Bring to a simmer over medium heat, stirring occasionally to dissolve sugar completely. Add the cornstarch slurry and cook, stirring constantly, until sauce thickens, approximately 1 minute. Remove from heat and allow to cool to room temperature.
07 - Transfer hot spring rolls to a serving platter. Serve immediately with sweet chili dipping sauce on the side.

# Additional Tips::

01 -
  • Golden, satisfyingly crispy without the heavy feeling of deep-fried food, so you can actually enjoy seconds.
  • The sweet chili sauce takes maybe five minutes but tastes like you've been simmering it all day.
  • Perfect for feeding a crowd or meal prepping because they reheat beautifully in the air fryer.
02 -
  • Spring roll wrappers dry out incredibly fast, so work quickly after cooling your filling and keep unused wrappers covered with a damp towel.
  • The oil coating on the rolls is what creates the crispiness in the air fryer, so don't skip this step thinking you're saving calories, because undercoated rolls turn out chewy instead.
03 -
  • The moment your air fryer dings, pull those rolls out immediately because they'll continue cooking from residual heat and can overcrisp if left sitting.
  • If your filling feels too wet after cooking, drain it in a fine-mesh strainer for a few minutes before rolling, which prevents soggy wrappers and ensures crispiness.
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