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Air Fryer Spring Rolls Recipe

Air Fryer Spring Rolls are crispy, golden, and filled with a savory mixture of fresh vegetables, cabbage, carrots, and flavorful seasonings. Cooking them in the air fryer gives the wrappers a crunchy texture without the need for deep-frying.
These homemade spring rolls are easy to prepare and make a delicious appetizer, snack, or party starter. Serve them hot with sweet chili sauce, soy sauce, or your favorite dipping sauce for a simple Asian-inspired treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Asian-inspired
Servings 4 servings
Calories 220 kcal

Equipment

  • Air fryer
  • Large skillet
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Pastry brush
  • Small bowl for sealing paste

Ingredients
  

For the Filling

  • 1 tablespoon vegetable oil
  • 2 cups finely shredded cabbage
  • 1 medium carrot grated
  • ½ cup thinly sliced bell pepper
  • ½ cup bean sprouts
  • 2 green onions finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon black pepper
  • Salt to taste

For the Spring Rolls

  • 8 spring roll wrappers thawed if frozen
  • 1 tablespoon all-purpose flour
  • 2 tablespoons water
  • Olive oil or vegetable oil spray

Instructions
 

  • Prepare the Vegetables: Wash and dry the cabbage, carrot, bell pepper, bean sprouts, and green onions. Shred or slice the vegetables thinly so they cook quickly and fit easily inside the wrappers.
  • Cook the Filling: Heat vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Add the cabbage, carrot, bell pepper, and bean sprouts. Stir-fry for 3–4 minutes until the vegetables soften slightly but still retain some crunch.
  • Season the Mixture: Add the green onions, soy sauce, sesame oil, black pepper, and salt. Stir well and cook for another minute. Remove the skillet from the heat and allow the filling to cool completely. Drain any excess liquid before assembling the rolls.
  • Make the Sealing Paste: In a small bowl, mix the flour and water until smooth. This paste will help seal the spring roll wrappers and prevent them from opening during cooking.
  • Fill the Wrappers: Place one spring roll wrapper on a clean surface with one corner pointing toward you. Add about 2 tablespoons of cooled filling near the bottom corner, leaving space around the edges.
  • Roll and Seal: Fold the bottom corner over the filling, fold in both side corners, and roll tightly toward the opposite corner. Brush the final edge with the flour paste and press gently to seal. Repeat with the remaining wrappers and filling.
  • Preheat and Arrange: Preheat the air fryer to 375°F for about 3 minutes, if required. Lightly spray the basket with oil. Arrange the spring rolls in a single layer, leaving space between them. Lightly spray the tops with oil.
  • Air Fry Until Crispy: Cook at 375°F for 10–15 minutes, turning halfway through, until the wrappers are golden brown and crisp. Work in batches if necessary. Let them cool briefly before serving.

Notes

 

  • Cool the filling completely: Warm filling can soften the wrappers and make them difficult to roll.
  • Remove excess moisture: Vegetables release water as they cook. Drain the filling well to prevent soggy spring rolls.
  • Roll tightly: Keep the filling compact and seal the edges securely to prevent the rolls from opening.
  • Use enough oil spray: A light, even coating helps the wrappers turn golden and crisp in the air fryer.
  • Avoid overcrowding: Arrange the rolls in a single layer so hot air can circulate around them.