Crispy Air Fryer Spring Rolls

The air fryer completely changed how I make spring rolls at home. I used to stand over a hot pot of oil, nervously watching for the perfect golden color while oil splattered everywhere. These came out so incredibly crispy that my husband actually asked if I had deep fried them. Now they are our go-to Friday night appetizer while we watch movies.

Last summer I made these for my sister who had just come back from living in Thailand. She took one bite and got quiet, then admitted these were better than the ones she had been eating in Bangkok. We sat at the counter eating them straight from the air fryer basket, burning our fingers because we could not wait for them to cool down.

Ingredients

• 1 cup shredded cabbage: This creates the bulk of the filling and adds a lovely crunch when cooked
• 1 medium carrot, julienned: Brings sweetness and beautiful color to the filling
• ½ cup bean sprouts: Adds fresh texture and a mild crispness
• 4 green onions, thinly sliced: Provides a gentle onion flavor throughout the filling
• 2 cloves garlic, minced: The aromatic foundation that makes everything taste better
• 1 teaspoon fresh ginger, grated: Adds warmth and that classic Asian inspired flavor
• 2 tablespoons soy sauce: The salty umami base that brings all the vegetables together
• 1 tablespoon sesame oil: Toasted sesame oil gives the filling a nutty richness
• ½ teaspoon ground black pepper: Adds just enough gentle heat to balance the flavors
• 12 spring roll wrappers: These become your perfectly crispy vessel for the delicious filling
• 1 tablespoon cornstarch mixed with 2 tablespoons water: The secret to getting rolls that stay sealed through air frying
• Olive or vegetable oil spray: Helps achieve that gorgeous golden color
• 3 tablespoons soy sauce: Base for your quick dipping sauce
• 1 tablespoon rice vinegar: Adds brightness and balances the soy sauce
• 1 teaspoon sugar: Just a touch to round out the dipping sauce flavors
• ½ teaspoon chili flakes: Gives the sauce a gentle kick without being overwhelming

Instructions

Prepare the aromatic base:

Heat the sesame oil in a large skillet over medium heat until it shimmers slightly. Add the minced garlic and grated ginger, stirring constantly for about 1 minute until the fragrant aroma fills your kitchen.

Cook the vegetable filling:

Add the shredded cabbage, julienned carrot, and sliced green onions to the hot skillet. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften and the cabbage becomes translucent.

Season the filling:

Stir in the bean sprouts, soy sauce, and black pepper. Continue cooking for another 2 minutes until everything is well combined and the bean sprouts have just started to wilt.

Cool the filling completely:

Remove the skillet from heat and transfer the filling to a bowl to cool. Let it sit for at least 15 to 20 minutes because warm filling will make your wrappers soggy and difficult to work with.

Set up your wrapping station:

Place a spring roll wrapper on a clean work surface with one corner pointing toward you like a diamond shape. Keep a small bowl of water nearby and your cornstarch slurry ready.

Fill and fold:

Spoon about 2 tablespoons of the cooled filling near the bottom corner of the wrapper. Fold that corner over the filling, then roll tightly halfway up.

Seal the rolls:

Fold in the side corners like an envelope, then continue rolling toward the top corner. Brush the final edge with your cornstarch slurry to seal it shut completely.

Repeat with remaining wrappers:

Continue rolling until all your filling and wrappers are used. Place the finished rolls on a baking sheet or plate as you work.

Preheat the air fryer:

Set your air fryer to 390°F (200°C) and let it preheat for about 3 minutes while you finish preparing the rolls.

Prepare for air frying:

Lightly spray all sides of the spring rolls with oil spray. Do not overdo it because a light coating is all you need for that perfect crispy exterior.

First round of air frying:

Arrange the spring rolls in a single layer in the air fryer basket. Air fry for 7 to 8 minutes until the bottom and sides begin to turn golden brown.

Flip and finish:

Carefully flip each spring roll using tongs and air fry for another 5 to 7 minutes. Watch them closely during the last few minutes because they can go from golden to burnt quickly.

Make the dipping sauce:

While the spring rolls finish cooking, whisk together the soy sauce, rice vinegar, sugar, and chili flakes in a small bowl. Stir until the sugar completely dissolves.

Serve immediately:

Transfer the golden spring rolls to a serving platter. Serve them hot while they are still crispy, with the dipping sauce on the side for dunking.

Pin It

My daughter helped me make these for the first time last month. She could not get the rolling technique right at first, but by the sixth one she was teaching me. We ended up with so many spring rolls that we invited the neighbors over to help us eat them. Now every time they come over they ask if we are making those crispy rolls.

Making Ahead

You can prepare the filling up to two days in advance and store it in an airtight container in the refrigerator. I often make a double batch of filling on Sunday, then wrap and air fry fresh spring rolls throughout the week for easy snacks or quick appetizers when friends drop by unexpectedly.

Freezing Extra Spring Rolls

Uncooked spring rolls freeze beautifully for up to three months. Place them on a baking sheet in the freezer until firm, then transfer to a freezer bag. When you are ready to enjoy them, air fry straight from the frozen state and add just a few extra minutes to the cooking time.

Perfect Pairings

These spring rounds shine alongside other Asian inspired dishes for a complete meal. Serve them with pot stickers, steamed dumplings, or a light cucumber salad. They also make an excellent first course before a main dish of ramen, stir fried noodles, or coconut curry soup.

• Try dipping them in sweet chili sauce for a different flavor profile
• Add a squeeze of fresh lime juice to brighten the dipping sauce
• Serve with extra fresh green onions on top for a pop of color

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There is something so satisfying about pulling out a basket of golden spring rolls and watching everyone reach for one. Enjoy making them your own.

Recipe FAQs

→ Can I bake these instead of using an air fryer?

Yes, bake at 400°F for 15-20 minutes, flipping halfway until golden. The texture will be slightly less crisp than air frying but still delicious.

→ Do spring roll wrappers need to be thawed before using?

Yes, if frozen, thaw completely in the refrigerator. Keep wrappers covered with a damp cloth while working to prevent drying and cracking.

→ How do I store leftover spring rolls?

Store cooked rolls in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 3-4 minutes to restore crispness. Avoid microwaving as they become soggy.

→ Can I freeze uncooked spring rolls?

Absolutely. Place unrolled rolls on a baking sheet, freeze until solid, then transfer to a freezer bag. Air fry from frozen at 390°F for 12-14 minutes, adding a few extra minutes.

→ What can I use instead of cornstarch for sealing?

Flour mixed with water works as a paste alternative. You can also use a beaten egg or simply moisten the wrapper edge with plain water, though it may not seal quite as securely.

→ Why did my spring rolls come out soggy?

This usually happens from overcrowding the air fryer or not spraying enough oil. Arrange in a single layer with space between each roll, and coat lightly but evenly with oil spray before air frying.