Crispy Air Fryer Spring Rolls

These crispy air fryer spring rolls are a lighter take on the classic appetizer, delivering all the crunch and flavor without deep frying. Filled with a savory mix of sautéed vegetables (and optional meat), they’re perfect for dipping and make a great addition to dinners, parties, or snack spreads.

Why You’ll Love This Recipe

I love these spring rolls because they’re quick, fun to make, and just as satisfying as their deep-fried version—without all the extra oil. The thin wheat-based wrappers get perfectly golden and crunchy in the air fryer, and I can fill them with whatever I’m craving—veggies, chicken, or even shrimp. They’re also an excellent make-ahead appetizer since they reheat beautifully, and they’re naturally customizable to suit different diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spring roll wrappers (square, 8×8 or 10×10 inches)

• Olive oil or neutral cooking spray

• Shredded cabbage

• Shredded carrots

• Mushrooms, finely chopped

• Garlic, minced

• Soy sauce

• Sesame oil

• Salt and pepper, to taste

Directions

I start by heating a skillet over medium heat with a little oil, then sautéing garlic, cabbage, carrots, and mushrooms until just softened. I season them with soy sauce, sesame oil, salt, and pepper, then let the mixture cool slightly.

To assemble, I place a wrapper on a clean surface with one corner pointing toward me, add a spoonful of filling near the bottom corner, fold the corner over the filling, fold in the sides, and roll tightly. I seal the edge with a dab of water.

I lightly brush or spray each roll with oil, arrange them in the air fryer basket in a single layer, and cook at 375°F (190°C) for 8–10 minutes, turning halfway through, until golden and crisp.

I serve them hot with sweet chili sauce, soy sauce, or my favorite dipping sauce.

Servings and Timing

This recipe makes about 12 spring rolls and takes around 30 minutes total—15 minutes for prep and 15 minutes for cooking.

Variations

Sometimes I make them entirely vegan with just vegetables, or I add ground chicken, or shrimp for a heartier version. I can also change up the flavor profile by adding bean sprouts, water chestnuts, or chopped green onions to the filling. For a spicy kick, I stir in chili flakes or sriracha before rolling.

Storage/Reheating

I store cooled spring rolls in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 350°F (175°C) for 3–5 minutes until hot and crispy again. They can also be frozen before or after cooking; I just extend the cook time slightly when cooking from frozen.

FAQs

Can I bake these instead of air frying?

Yes, I bake them at 400°F (200°C) for 15–18 minutes, flipping halfway for even crispness.

What kind of wrappers should I use?

I use thin wheat-based spring roll wrappers from the frozen section of an Asian market. Rice paper wrappers won’t work for this cooked version.

Can I freeze uncooked spring rolls?

Absolutely. I freeze them on a baking sheet first, then transfer to a freezer bag. They can go straight into the air fryer from frozen.

How do I keep the wrappers from tearing?

I handle them gently and keep unused wrappers covered with a damp towel while I work to prevent drying out.

What’s the best dipping sauce for spring rolls?

I love sweet chili sauce, but soy sauce with a splash of rice vinegar, hoisin sauce, or peanut sauce all pair wonderfully.

Conclusion

These crispy air fryer spring rolls are one of my favorite easy appetizers—they’re crunchy, flavorful, and endlessly adaptable. Whether I keep them veggie-packed or add protein, they always disappear quickly and make a healthier, mess-free alternative to deep frying.

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