Air Fried Spring Rolls

My friend Sarah brought an air fryer to a dinner party last spring, and I watched her pull these golden, impossibly crispy spring rolls from it with zero guilt. The filling steamed inside while the outside crackled under my teeth, and I remember thinking: this is what I've been missing. Now whenever I crave that textured contrast without the oil splatter and kitchen cleanup, I make these instead of the traditional deep-fried version.

I made these for my coworkers during a potluck, and someone actually asked if I'd bought them from a restaurant because they couldn't believe the texture. That moment taught me that homemade doesn't have to mean rustic or imperfect, it just means made with intention.

Ingredients

• Vegetable oil: Just enough to coat the pan for the initial stir-fry, then a light spray for the air fryer to get that golden exterior without the deep fry.
• Shredded green cabbage: The backbone of the filling, it stays tender when cooked briefly and holds moisture without falling apart.
• Julienned carrots: Cut into thin matchsticks so they soften in those four to five minutes of cooking, giving natural sweetness to balance the salty soy.
• Bean sprouts: Added last so they stay just barely cooked and slightly crisp, which changes everything about the texture.
• Shiitake mushrooms: Sliced thin, they bring umami depth that makes the filling taste more complex than it actually is.
• Green onions and garlic: Sliced fresh, they brighten the filling and make it smell like something special is happening.
• Soy sauce and sesame oil: The soy adds saltiness while the sesame oil gives that toasted, nutty flavor that people taste but can't quite name.
• Spring roll wrappers: The thinner rice paper kind works best, they get crispier than wheat wrappers in the air fryer.
• Rice vinegar, sugar, and sweet chili sauce: These three ingredients build a dipping sauce that's tangy, sweet, and just spicy enough without overwhelming the rolls.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Heat and stir the vegetables:

Pour oil into your skillet and let it get hot enough that it shimmers when you tilt the pan. Add the cabbage, carrots, mushrooms, green onions, and garlic all at once, and listen for that satisfying sizzle as they hit the heat.

Keep the energy up:

Stir constantly for about four to five minutes, watching as the vegetables soften but the cabbage still holds some texture. You're looking for that moment when everything starts to smell fragrant and the pan looks slightly wet with released moisture.

Finish strong:

Throw in the bean sprouts, soy sauce, and sesame oil, and stir for just another minute or so until everything is coated and glossy. Let this cool while you prep your rolling station because hot filling is a disaster waiting to happen.

The rolling technique:

Lay a wrapper down with one corner pointing toward you like a diamond, then spoon about two tablespoons of filling in the center-bottom area. Fold that bottom corner up over the filling, tuck in the side corners tightly, and roll the whole thing away from you, sealing the final edge with a tiny dab of water so it stays shut during cooking.

Get the air fryer ready:

Heat it to 390 degrees for three minutes while you finish rolling, then lightly brush or spray each roll with oil so they can crisp up properly. Arrange them in a single layer without touching, and if you have too many, just work in batches.

The crucial flip:

Air fry for eight to ten minutes, but turn them over halfway through so they brown evenly on all sides. They're done when the wrapper is golden and crackling when you tap it.

Build the sauce:

While the rolls cook, combine rice vinegar, water, sugar, and sweet chili sauce in a small saucepan and bring it to a gentle simmer. Stir in your cornstarch slurry and cook for about a minute until it thickens and turns glossy, then let it cool slightly before serving.

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I served these to my vegetarian sister who'd been eating the same sad veggie appetizers for years, and she actually got seconds. Watching her face light up made me realize that good food isn't about fancy ingredients, it's about technique and care.

The Texture Game Changes Everything

The moment you bite into one of these rolls, you get the contrast that makes your brain register satisfaction: crispy exterior giving way to tender, flavorful vegetables inside. Air frying locks in this contrast because the circulating heat crisps the wrapper while trapping steam that keeps the filling soft. It's physics meeting intention, and it's the reason people come back for more.

Why the Sauce Matters More Than You Think

A lot of people skip homemade sauce and grab something bottled, but this one takes five minutes and tastes completely different. The balance of rice vinegar's sharpness against the sugar's sweetness, with that chili sauce lingering in the background, creates something more dynamic than any single-note condiment.

Making These Ahead and Variations That Work

You can roll these up to a day ahead and keep them in the fridge, then air fry them straight from cold without thawing. They take the same time to cook and taste just as good, which means you can prep during a calm moment and cook when guests are almost at the door. The filling is also forgiving enough to swap in whatever vegetables you have on hand, and adding cooked shrimp or tofu transforms them into something more substantial without changing the method.

• If you're making these for a crowd, roll everything first, then air fry in batches while the first batch rests and people snack on sauce.
• The sauce keeps in the fridge for a few days and works just as well cold if you're serving these at room temperature.
• Fresh cilantro or mint on the side takes these from good to memorable, and people always notice that added green touch.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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These spring rolls taught me that the best kitchen moments happen when technique is simple enough to focus on flavor. Make these for people you care about, and watch their faces change when they realize homemade can be this good.

Recipe Questions & Answers

→ How do I achieve crispy texture without deep frying?

Air frying at 390°F for 8–10 minutes ensures the rolls become golden and crispy while using minimal oil.

→ Can I customize the vegetable filling?

Yes, you can add or substitute vegetables like bell peppers or napa cabbage to suit your taste preferences.

→ How do I prevent wrappers from becoming soggy?

Make sure the filling is cooled before wrapping and brush the rolls lightly with oil before air frying to keep them crisp.

→ Is the dipping sauce sweet or spicy?

The sauce balances sweetness from sugar and sweet chili sauce with tanginess from rice vinegar, creating a vibrant flavor.

→ Can I add protein to the filling?

Absolutely, cooked shrimp, chicken, or tofu can be incorporated into the filling for extra protein and variety.