Air Fried Spring Rolls (Print View)

Golden spring rolls filled with vibrant vegetables, served with a tangy sweet chili sauce for a light appetizer.

# Components:

→ Spring Rolls

01 - 1 tablespoon vegetable oil
02 - 2 cups shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts
05 - 0.5 cup sliced shiitake mushrooms
06 - 2 green onions, thinly sliced
07 - 2 garlic cloves, minced
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 12 spring roll wrappers
11 - Cooking spray or additional vegetable oil for air frying

→ Sweet Chili Dipping Sauce

12 - 0.33 cup rice vinegar
13 - 0.25 cup water
14 - 0.25 cup sugar
15 - 2 tablespoons sweet chili sauce
16 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Preparation Steps:

01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add cabbage, carrots, mushrooms, green onions, and garlic. Cook while stirring for 4-5 minutes until vegetables begin to soften.
02 - Add bean sprouts, soy sauce, and sesame oil to the skillet. Stir-fry for an additional 1-2 minutes until combined. Transfer to a bowl and allow to cool slightly before assembly.
03 - Place a spring roll wrapper on a clean work surface with one corner pointing toward you. Spoon approximately 2 tablespoons of filling near the bottom corner. Fold the bottom corner up, tuck in the sides, and roll tightly upward. Seal the final edge with a small amount of water. Repeat process with remaining wrappers and filling.
04 - Preheat air fryer to 390°F for 3 minutes. Lightly brush or spray assembled rolls with oil. Arrange rolls in a single layer in the air fryer basket, working in batches if necessary to avoid crowding.
05 - Air fry for 8-10 minutes, turning rolls halfway through cooking, until golden brown and crispy throughout.
06 - In a small saucepan, combine rice vinegar, water, sugar, and sweet chili sauce. Bring to a gentle simmer over medium heat, stirring to dissolve sugar completely. Add cornstarch slurry and continue stirring until sauce thickens, approximately 1 minute. Remove from heat and allow to cool before serving.
07 - Arrange warm spring rolls on a serving plate with sweet chili dipping sauce on the side.

# Expert Advice:

01 -
  • All the crunch of deep-fried spring rolls without the guilt or grease splatters that haunt your stovetop for days.
  • The filling is so adaptable that you can clear out your veggie drawer and feel like a clever home cook rather than someone trying to use up limp produce.
  • Sweet chili sauce made fresh tastes nothing like the bottled version, and once you taste the difference, there's no going back.
02 -
  • Overworked filling that hasn't cooled completely will make your wrappers go soggy before they hit the air fryer—this cost me one awkward batch early on.
  • The cornstarch slurry is what separates sauce that clings to each roll from one that pools on your plate; don't skip this step thinking it's just a thickening nicety.
03 -
  • Keep your stack of wrappers under a barely damp paper towel while you work so they stay pliable but don't turn into a wet, unusable mess.
  • The moment your dipping sauce reaches a gentle simmer is when you add the cornstarch slurry—if you wait for a rolling boil, you've already lost the chance to thicken it properly.
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