Air Fried Spring Rolls (Print)

Golden spring rolls packed with fresh vegetables, paired with a flavorful sweet chili sauce for a light bite.

# Components:

→ Spring Rolls

01 - 1 tablespoon vegetable oil
02 - 2 cups shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts
05 - 0.5 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 - 0.33 cup rice vinegar
13 - 0.25 cup water
14 - 0.25 cup sugar
15 - 2 tablespoons sweet chili sauce
16 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Directions:

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 for 4 to 5 minutes until vegetables soften.
02 - Add bean sprouts, soy sauce, and sesame oil to the skillet. Stir-fry for an additional 1 to 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 pointing toward you. Spoon 2 tablespoons of filling near the bottom corner. Fold the bottom corner up, tuck in the side corners, and roll tightly toward the top corner. 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 cooking oil. Arrange rolls in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
05 - Air fry for 8 to 10 minutes, turning halfway through the cooking time, until the rolls achieve a golden and crispy exterior.
06 - In a small saucepan, combine rice vinegar, water, sugar, and sweet chili sauce. Bring to a simmer over medium heat, stirring to dissolve the sugar 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 the hot spring rolls to a serving plate and place the sweet chili dipping sauce in a small bowl on the side for dipping.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and somehow feel like a restaurant-quality appetizer you made yourself in under an hour.
  • Air frying cuts the oil dramatically, so you get all the satisfaction without the heavy feeling afterward.
  • The sweet chili sauce is the secret weapon that makes people ask for your recipe before they even finish chewing.
02 -
  • Spring roll wrappers dry out fast once the package is open, so keep the ones you're not using covered with a damp paper towel or they'll crack when you try to roll them.
  • Overcrowding the air fryer basket is the quickest way to end up with steamed rolls instead of crispy ones, so work in batches if you need to.
  • The cornstarch slurry in your sauce is non-negotiable if you want that coating effect, but add it at the very end so it doesn't start thickening before you're ready.
03 -
  • If you're doubling this recipe, don't double the sauce or you'll have enough to bathe in. The sauce goes further than you think, especially once it cools and thickens.
  • Leftover rolls can be refrigerated for up to 3 days, and you can actually re-crisp them in the air fryer for 2 to 3 minutes at 350°F if you want that fresh texture back.
Back