Save My air fryer arrived on a rainy Tuesday, and I stood in my kitchen wondering if it could actually deliver on its promises of crispy-outside, tender-inside perfection without a deep fryer. Spring rolls seemed like the ultimate test, and watching that first batch turn golden in what felt like mere moments made me a believer. The smell alone—nutty sesame mixing with caramelized vegetables—had my roommate poking her head into the kitchen asking what I was making.
I made these for a dinner party last spring when three friends came over unannounced with wine and stories, and suddenly I needed an appetizer that felt more impressive than crackers and cheese. By the time the spring rolls came out, still steaming, someone was already dunking them in the sauce and making those satisfied noises that tell you everything. That night proved these weren't just good—they were the kind of dish people request by name.
Ingredients
- Vegetable oil: Use a neutral oil like canola or peanut so it doesn't fight with the sesame oil's toasted notes; save the good stuff for finishing, not cooking.
- Green cabbage and carrots: The backbone of these rolls—shred fine enough that they release moisture quickly and cook through in minutes.
- Bean sprouts: Add them last so they stay crisp and bright rather than turning mushy; they give you that textural surprise when you bite through.
- Shiitake mushrooms: Their earthiness transforms this into something deeper than plain vegetable rolls, though cremini works in a pinch.
- Green onions and garlic: These two carry the savory weight of the filling—don't skip them or the rolls will taste one-dimensional.
- Soy sauce and sesame oil: This combo is where umami lives; I learned years ago that skimping here means your whole dish whispers instead of sings.
- Spring roll wrappers: Keep them under a damp towel while working or they'll crack and frustrate you; I learned this the hard way during my first batch.
- Rice vinegar, sugar, and sweet chili sauce: The dipping sauce comes together from pantry staples, and the cornstarch slurry is what separates a runny puddle from something you're actually proud to serve.
Instructions
- Stir-fry your vegetable base:
- Heat oil in your skillet until it shimmers, then add cabbage, carrots, mushrooms, green onions, and garlic all at once so the kitchen fills with that aromatic steam. Stir constantly for 4 to 5 minutes until the vegetables soften but still have a little bite to them—you're looking for tender, not limp.
- Finish the filling:
- Toss in the bean sprouts along with soy sauce and sesame oil, let everything marry for another minute or two, then pour it onto a plate to cool. Cool filling means your wrappers won't go soft before you even seal them.
- Roll with intention:
- Place a wrapper corner-down in front of you, add about 2 tablespoons of filling in a thin line near the bottom corner, then fold up and tuck in the sides like you're wrapping a present. Roll tight but not so tight you risk tearing the wrapper—this takes practice, and your first ones might look lumpy, which is fine.
- Prep for air frying:
- Preheat your air fryer to 390°F for a few minutes, lightly brush each roll with oil (a pastry brush makes this easier but even your fingertips work), and arrange them seam-side down in the basket in a single layer. Work in batches if needed rather than stacking them on top of each other.
- Air fry until golden:
- Cook for 8 to 10 minutes total, flipping them halfway through so they brown evenly on both sides. You'll know they're ready when they look like burnished little treasures ready to be devoured.
- Build your dipping sauce:
- While the rolls cook, combine rice vinegar, water, sugar, and sweet chili sauce in a small saucepan and bring to a gentle simmer, stirring so the sugar dissolves completely. Add your cornstarch slurry—which is just cornstarch mixed with a tablespoon of water—and stir until the sauce thickens to a glossy coat, about one minute.
- Serve and celebrate:
- Plate the hot spring rolls and serve the cooled sauce alongside for dunking. They're best eaten immediately while still warm.
Save There's something quietly magical about serving food that looks restaurant-quality from your home kitchen, and these spring rolls delivered that moment when my grandmother took one bite and said, 'You made this?' That simple question made me realize how much I've grown as a cook, and how much more fun food is when it's shared rather than just consumed.
The Air Fryer Advantage
Going from skeptical to devoted fan happened the moment I realized the air fryer delivers what a deep fryer promises without the burnt-knuckles risk or oil splattering across three square feet of your stove. The circulating hot air crisps the wrapper in minutes while keeping the filling warm and steamed rather than overcooked, which is the balance that makes spring rolls actually worth the rolling effort. I've since air-fried dozens of things, but spring rolls remain the dish that convinced me this appliance was worth the counter space.
Building Flavor Through the Filling
The secret to these spring rolls tasting like more than just crispy vegetables comes down to seasoning the filling itself, not expecting the sauce to do all the work. I used to make these with bland filling and rely on the dipping sauce to carry everything, which meant each roll tasted like the same thing bite after bite. Now I treat the filling like a proper stir-fry—enough soy and sesame to make it sing on its own, which means the sauce becomes an enhancement rather than a rescue mission.
Customization and Storage Smarts
These rolls are endlessly flexible, so treat the vegetable list as a starting point rather than a rulebook. I've made them with shredded bell peppers, napa cabbage instead of green, even added cashews for crunch when I had them on hand. Fresh herbs like cilantro or mint scattered on top before serving add brightness, while cooked shrimp or crumbled tofu transforms them from appetizer to light lunch if you're ever in that mood.
- You can prep and roll these ahead of time, refrigerating them for up to 4 hours before air frying—just add a minute or two to the cooking time if they're cold.
- Leftover sauce keeps in a sealed jar for about a week and works brilliantly on other appetizers, grain bowls, or anywhere you need a hit of sweet-spicy flavor.
- If you're feeding a crowd, roll double the batch and freeze the uncooked ones on a tray before transferring to a freezer bag—they'll air fry beautifully straight from frozen, just add a couple extra minutes.
Save These spring rolls have become my go-to when I want to impress without spending hours in the kitchen, and the fact that they're vegetarian means I can serve them to anyone. There's real joy in handing someone a warm, crispy spring roll and watching them discover that good food doesn't have to be complicated.
Recipe FAQ Section
- → How do I achieve crispy spring rolls without deep frying?
Using an air fryer with a light coating of oil ensures a crispy exterior while keeping the rolls lighter than traditional deep frying.
- → Can I customize the vegetable filling?
Absolutely, substituting or adding vegetables like bell peppers or napa cabbage enhances flavor and texture according to preference.
- → What is the best way to seal spring rolls to prevent cracking?
Using a small amount of water on the wrapper edge acts as an adhesive, securing the roll tightly without cracking during cooking.
- → How can the sweet chili sauce be thickened properly?
Simmering the sauce with a cornstarch slurry and stirring constantly ensures a smooth, thick consistency perfect for dipping.
- → Are there gluten-free options for the wrappers?
Yes, you can use tamari instead of soy sauce and select gluten-free spring roll wrappers to accommodate gluten sensitivities.