Air Fried Spring Rolls (Printable)

Golden spring rolls packed with fresh vegetables, air fried to perfection and served with a sweet chili sauce.

# What You'll Need:

→ Spring Rolls

01 - 1 tablespoon vegetable oil
02 - 2 cups shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts
05 - 1/2 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 vegetable oil for air frying

→ Sweet Chili Dipping Sauce

12 - 1/3 cup rice vinegar
13 - 1/4 cup water
14 - 1/4 cup sugar
15 - 2 tablespoons sweet chili sauce
16 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Method:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add shredded cabbage, julienned carrots, sliced mushrooms, green onions, and minced 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. Transfer mixture to a bowl and allow to cool slightly before filling wrappers.
03 - Place each spring roll wrapper on a clean work surface with one corner pointing toward you. Spoon 2 tablespoons of cooled filling near the bottom corner. Fold the bottom corner upward, tuck in the side corners, and roll tightly away from you. Seal the top edge with water. Repeat with all remaining wrappers and filling.
04 - Preheat air fryer to 390°F for 3 minutes. Lightly brush or spray assembled spring rolls with oil on all sides. Arrange rolls in a single layer in the air fryer basket in batches if necessary to avoid overcrowding.
05 - Air fry at 390°F for 8-10 minutes, turning rolls halfway through cooking time, until golden brown and crispy on all surfaces.
06 - In a small saucepan, combine rice vinegar, water, sugar, and sweet chili sauce. Bring to a simmer over medium heat, stirring occasionally to dissolve sugar completely. Add cornstarch slurry and continue cooking while stirring until sauce thickens, approximately 1 minute. Remove from heat and allow to cool to room temperature.
07 - Transfer hot spring rolls to a serving platter and serve immediately alongside cooled sweet chili dipping sauce.

# Expert Pointers:

01 -
  • They're crispy on the outside without any of the oil-splatter drama that comes with traditional deep frying.
  • You can prep the filling while the vegetables are still warm, which somehow makes the whole process feel faster and less overwhelming.
  • The sweet chili sauce is tangy and complex enough that it feels like you're serving restaurant-quality food without pretending you went to culinary school.
02 -
  • Wet wrappers tear, and dry ones crack—cover them with a barely damp towel, not a soaking one, and work quickly once they're exposed.
  • Don't overcrowd your air fryer basket or the steam from moisture will turn your crispy rolls into chewy ones.
  • The sauce must cool before serving or it'll be too thin; the cornstarch needs a minute to fully set.
03 -
  • Keep a small bowl of water nearby when rolling so you're never fumbling for it at the crucial sealing moment.
  • Don't crowd the air fryer basket—give each roll space to breathe or they'll steam instead of crisp, and that's genuinely tragic.
  • The sauce actually tastes better the next day after the flavors have gotten to know each other, so make it ahead if you can.
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