Crispy Air Fryer Spring Rolls are a tasty and crunchy treat that you can enjoy anytime. They’re filled with a mix of fresh veggies and sometimes a bit of meat or tofu, all wrapped in a thin, crispy shell. The air fryer makes them perfectly golden and crunchy without needing much oil, which is a great way to keep things lighter but still super satisfying.
I love making these spring rolls because they come out so crisp on the outside and tender inside, and they’re ready way faster than deep frying. Plus, you get that irresistible crunch without the mess of oil splatters. I usually throw them in with a simple dipping sauce made from soy sauce, a little vinegar, and some chili flakes to punch up the flavor.
These spring rolls are a great snack or appetizer when friends come over, or even a quick lunch paired with a fresh salad. I find it really fun to experiment with different fillings, like adding mushrooms, carrots, or bean sprouts. It’s a simple way to enjoy a restaurant favorite in the comfort of your own kitchen, and I always feel proud when I pull them out hot and crispy from the air fryer!
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for that crispy outside. You can find them in the freezer section of most Asian stores. If you can’t find them, rice paper wrappers work but give a different texture.
Vegetables (Cabbage & Carrots): I like using a mix of cabbage and carrots for crunch and color. You can add bean sprouts, mushrooms, or bell peppers if you want more variety.
Protein (Chicken or Tofu): Chicken adds heartiness, but tofu is a great plant-based option. For a vegan version, just load up on veggies and maybe add some cooked glass noodles.
Soy Sauce & Sesame Oil: These add umami and a toasty flavor. Low-sodium soy sauce works well if you want to reduce salt. Sesame oil is strong, so a tiny bit goes a long way.
How Do You Wrap Spring Rolls So They Don’t Fall Apart?
Wrapping spring rolls tightly is key to prevent filling from leaking and keep them crispy. Here’s how I do it:
- Place the wrapper diamond-shaped with a corner toward you.
- Spoon the filling near the bottom corner, leaving space on the sides.
- Fold the bottom corner over the filling, then tuck in the left and right sides firmly.
- Roll up tightly toward the top corner.
- Brush the final edge with water to seal the roll well.
Keeping the roll tight and sealed helps it hold together during air frying, so you get that perfect crisp without any mess!
Equipment You’ll Need
- Air fryer – I love using mine because it crisps the spring rolls evenly without much oil.
- Skillet – useful for sautéing the filling; non-stick works best for easy cleanup.
- Small spoon or scoop – helps you fill the wrappers neatly without making a mess.
- Basting brush or spray – for lightly coating the spring rolls with oil to get them crispy.
- Plate or tray – to hold the filled and rolled spring rolls before air frying.
Flavor Variations & Add-Ins
- Add cooked shrimp or diced pork for a different protein twist—perfect for seafood lovers.
- Mix in chopped water chestnuts or bamboo shoots for extra crunch and flavor.
- Use hoisin sauce or a splash of rice vinegar in the filling to tweak the taste.
- Finish with a sprinkle of chopped cilantro or mint after cooking for fresh flavor.
Crispy Air Fryer Spring Rolls
Ingredients You’ll Need:
- 1 tablespoon vegetable oil (plus extra for brushing)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup shredded cabbage or coleslaw mix
- 1/2 cup shredded carrots
- 1/2 cup diced cooked chicken (optional) or tofu
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 8-10 spring roll wrappers
- 1 tablespoon water (to seal the wrappers)
- Cooking spray or oil spray for air fryer
Time Needed:
This recipe takes about 15 minutes to prepare the filling and wrap the spring rolls. Cooking in the air fryer requires an additional 8-10 minutes. Overall, you’ll have golden, crispy spring rolls ready in less than 30 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add minced garlic and grated ginger and cook for about 1 minute, until fragrant. Add the shredded cabbage, carrots, cooked chicken or tofu, and green onions. Stir-fry for 3-4 minutes until the vegetables soften slightly. Stir in soy sauce, sesame oil, and black pepper. Cook for another 1-2 minutes, then remove from heat and let it cool a bit.
2. Wrap the Spring Rolls:
Set a spring roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond). Place 2-3 tablespoons of filling near that corner. Fold the corner over the filling, then fold in the left and right sides tightly. Roll it up firmly toward the opposite corner, sealing the edge with a little water brushed or dabbed on.
3. Air Fry Until Crispy:
Preheat your air fryer to 390°F (200°C) for about 3 minutes. Lightly brush or spray each spring roll with a bit of oil to ensure crispness. Arrange the rolls in a single layer in the air fryer basket, making sure they don’t touch. Cook for 8-10 minutes, turning them halfway through, until they’re golden brown and crunchy. Let them cool for a couple of minutes before serving.
Serving Suggestion:
Enjoy these crispy air fryer spring rolls with your favorite dipping sauce such as sweet chili sauce, soy sauce, or garlic chili sauce for an extra kick!
Can I Use Frozen Spring Rolls in the Air Fryer?
Yes! If using frozen spring rolls, no need to thaw. Just increase the air frying time to about 12-15 minutes and check for crispiness, turning halfway through.
How Do I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 370°F (185°C) for 3-5 minutes to regain their crispiness.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the filling a day in advance and keep it refrigerated. Assemble the spring rolls just before air frying to keep the wrappers from getting soggy.
What If I Don’t Have Sesame Oil?
No worries! You can omit the sesame oil or substitute with a small drizzle of olive oil or a light toasted oil for a slightly different flavor.
