Air Fryer Vegetable Spring Rolls

5 from 1 vote

Air Fryer Vegetable Spring Rolls are crispy and flavorful treats made with fresh veggies and wrapped in a delicate pastry that's air-fried to perfection. These spring rolls will surely be a hit at any gathering with their crunchy exterior and savory filling. You can also serve them as a tasty snack or an accompaniment to your favorite meal.

Prep Time15

Cook Time20

Total Time35

Course: Appetizers and Snacks

Cuisine: Asian

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

For the spring roll filling

2 tablespoons vegetable oil
2 cups finely shredded napa cabbage
2 cups mung bean sprouts
1 cup finely shredded carrots
1 cup finely chopped shiitake mushrooms
½ cup finely sliced green onion
1 tablespoon cornstarch mixed with 1 tablespoon water to thicken the mixture
1 ½ tablespoon granulated sugar
1 teaspoon salt
½ teaspoon ground black pepper

For preparing the spring rolls

12 square spring roll wrappers
1 tablespoon cornstarch mixed with 1 tablespoon water to secure the spring rolls
2 - 3 tablespoons vegetable oil for brushing the spring rolls

For the sweet chili dipping sauce

¼ cup Thai sweet chili sauce
2 tablespoons distilled white vinegar
2 - 4 tablespoons finely chopped cilantro

Instructions

Heat a large pan or wok over medium heat and add the vegetable oil. Once the oil is heated and shimmering, add the napa cabbage, bean sprouts, carrots, and shiitake mushrooms. Stirring constantly, cook until the vegetables begin to soften slightly, about 2-3 minutes.
Add green onion, cornstarch slurry, sugar, salt, and pepper. Stir and cook for another 1-2 minutes. The vegetables should be cooked down but still, have a slight crunch. Remove the vegetable mixture from the heat and set it aside in a large bowl.
Preheat your air fryer to 400°F.
While your air fryer is preheating, prepare your spring rolls. Lay out a single spring roll wrapper, oriented in a diamond shape with a corner facing you. Brush some of the cornstarch slurry along the corner of the top half of the wrapper.
Scoop about 3 tablespoons of the filling into the center of the wrapper. Fold the lower third of the wrapper over the filling, then fold in both the left and right corners over the filling. It should resemble an envelope at this point. Continue to roll the spring roll from the bottom up until it forms a baton-like shape. Press down along the seam gently to seal, brushing on more of the cornstarch slurry if needed. Repeat for the remaining spring rolls.
Brush each side of the spring rolls with a thin layer of vegetable oil and place in a single layer in your air fryer basket, allowing roughly 1/2-inch of space between them. You may need to cook them in batches depending on the size of your air fryer.
Air fry for 12-15 minutes, flipping the spring rolls halfway through.
In a small bowl, mix together the Thai sweet chili sauce, white vinegar, and chopped cilantro. Taste and add more vinegar for tanginess, more chili sauce for sweetness, or more cilantro for herbaceousness.
Serve the spring rolls immediately with the sweet chili sauce.

Notes

Brushing the spring rolls with oil lends to a more crisp, evenly browned spring roll. If you prefer, you can use an oil spray, but the spring rolls may not get as browned. If you are using a spray, I recommend also spraying your air fryer to prevent sticking.
Placing the spring rolls in a single, spaced-out layer is essential. If they are too close together, they will not crisp up.
Preheating is important! The spring rolls get crispier when the air fryer is preheated.

If you need to batch-cook your spring rolls, I recommend preheating your oven to 175°F and storing the cooked ones on a wire rack in the oven. This will help prevent them from getting soggy.

Nutrition