Why You’ll Love This Recipe
Air Fryer Vegetable Spring Rolls are crispy, golden, and packed with fresh veggies—all without the need for deep frying. These rolls make a light yet satisfying appetizer or snack, and the air fryer delivers the perfect crunch using minimal oil. Easy to prep and quick to cook, they’re a delicious way to enjoy takeout-style flavor at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spring roll wrappersshredded cabbagecarrots (julienned or shredded)bean sprouts or chopped mushroomsgreen onionsgarlic (minced)soy sauce or tamaricornstarch (for sealing wrapper)olive oil or cooking spray
directions
In a skillet, sauté garlic and green onions in a little oil over medium heat.
Add cabbage, carrots, and sprouts or mushrooms. Stir-fry for 2–3 minutes until just softened. Add soy sauce and cook 1 more minute.
Remove from heat and let the filling cool slightly.
Lay out a spring roll wrapper. Place 2–3 tablespoons of filling near the bottom corner. Fold the sides in, roll up tightly, and seal the edge with a cornstarch slurry (cornstarch mixed with water).
Repeat with remaining wrappers and filling.
Lightly spray the air fryer basket and the tops of the rolls with oil.
Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and crisp.
Serve hot with soy sauce, sweet chili sauce, or dipping sauce of choice.
Servings and timing
This recipe yields 8–10 spring rolls.Preparation time: 20 minutesCooking time: 10 minutesTotal time: 30 minutes
Variations
Add tofu or vermicelli noodles to the filling.
Use spinach, bell peppers, or other favorite veggies.
Spice it up with chili flakes or a dash of sriracha.
Use rice paper wrappers for a gluten-free version (note: texture will differ).
Make mini rolls for party appetizers.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the air fryer at 350°F for 3–4 minutes until crisp.Do not freeze if using fresh vegetables, as they may release moisture.
FAQs
Can I use egg roll wrappers?
Yes, they work well—adjust air fry time as needed.
Do I need to precook the filling?
Yes, to prevent moisture from making the rolls soggy.
Can I bake them instead?
Yes, bake at 400°F for 15–20 minutes, turning once.
Are these vegan?
Yes, all plant-based ingredients—just confirm your wrappers are vegan.
Can I make them ahead?
Yes, prep and refrigerate uncooked rolls, then air fry when ready to serve.
What’s the best dipping sauce?
Sweet chili, peanut sauce, or hoisin with a splash of rice vinegar are all excellent.
Why are my rolls bursting?
Overfilling or not sealing properly—leave space and roll tightly.
Do I have to flip them?
Yes, for even browning and crispiness on all sides.
Can I use frozen veggies?
Yes, but thaw and drain well before using.
Can I freeze them before cooking?
Yes, freeze uncooked rolls and air fry straight from frozen, adding 2–3 minutes to cook time.
Conclusion
Air Fryer Vegetable Spring Rolls offer all the crisp and flavor of the classic appetizer with a lighter, faster twist. Packed with fresh veggies and perfectly golden from the air fryer, they’re an easy and impressive dish you’ll want to make again and again. Serve them up hot, dip, and enjoy every crunchy bite!
Print
Air Fryer Vegetable Spring Rolls
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8–10 rolls
- Category: Appetizer/Snack
- Method: Air Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
Crispy air‑fried vegetable spring rolls filled with savory veggies and herbs—lighter than deep‑fried but still delightfully crunchy, perfect as a snack or appetizer.
Ingredients
- 8–10 spring roll wrappers
- 2 cups shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1 red bell pepper, julienned
- 1 cup bean sprouts
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
- Cooking spray or olive oil, for brushing
- Dipping sauce: soy sauce, sweet chili sauce, or plum sauce
Instructions
- In a large bowl, combine cabbage, carrots, red pepper, bean sprouts, green onions, garlic, soy sauce, sesame oil, salt, and pepper. Toss well.
- Place a spring roll wrapper on a clean surface or damp towel. Spoon about 2–3 Tbsp of filling near the bottom edge.
- Fold bottom corner over filling, then fold in the sides and roll tightly toward the top, sealing edge with a little water.
- Repeat with remaining wrappers and filling.
- Preheat air fryer to 375 °F (190 °C). Lightly spray or brush spring rolls with oil on all sides.
- Arrange them in a single layer in the air fryer basket without overcrowding.
- Air‑fry for 8–10 minutes, flipping halfway through, until golden brown and crisp.
- Remove and cool slightly before serving with your favorite dipping sauce.
Notes
- Don’t overfill wrappers—too much filling makes them prone to bursting.
- For extra crunch, spray lightly again halfway through cooking.
- Let them rest a couple of minutes after air‑frying to firm up.
- Feel free to add mushrooms, tofu, or shredded cabbage variants for variety.