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

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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.