Air Fryer Vegetable Spring Rolls are crispy and flavorful treats made with fresh veggies and wrapped in a delicate pastry that’s air-fried to perfection. These spring rolls will surely be a hit at any gathering with their crunchy exterior and savory filling. You can also serve them as a tasty snack or an accompaniment to your favorite meal.
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Air Fryer Vegetable Spring Rolls
The best kind of appetizer is addictive. You can’t have just one!! And these air fryer vegetable spring rolls absolutely fit the bill. They’re satisfying, crunchy, and savory enough that you’ll end up fighting your loved ones over the last few. Don’t worry, though, y’all, because they’re simple to make and ready in about a half hour!
If you’re not a fan of veggie-only snacks, by the way, these spring rolls are versatile. Add shredded rotisserie chicken to the veggie mixture, or pair these spring rolls with other pork or tofu appetizers. There’s no reason not to throw them on the lunch or dinner rotation every few weeks!
Savory, a little sweet, a little tangy, and absolutely irresistible …that’s what I like in an appetizer! Enjoy!
Air Fryer Vegetable Spring Rolls: Ingredients & Equipment
For this Air Fryer Vegetable Spring Rolls recipe, you’ll need …
Ingredients
For the spring roll filling
- vegetable oil – what you’ll use to cook your cabbage, sprouts, carrots, and mushrooms.
- napa cabbage, mung bean sprouts, shredded carrots, shiitake mushrooms – this is your veggie mix, which you’ll chop into fine bits. You can substitute the shiitake mushroom with baby portabella if preferred. The napa cabbage can be substituted with green cabbage.
- green onion, cornstarch slurry, sugar, salt, and pepper – this mixture is what you’ll use to cook your veggies further. It provides even more savory flavor!
For preparing the spring rolls
- spring roll wrappers – remember, these are DIFFERENT than wonton wrappers or egg roll wrappers! They’re made without eggs and are more delicate than egg roll wrappers. Don’t get them mixed up!
- cornstarch slurry – to seal/secure the spring rolls.
- vegetable oil – you’ll want to brush this on the spring rolls after you’re done prepping them.
For the sweet chili dipping sauce
- Thai sweet chili sauce and white vinegar – these liquids form the base of your dipping sauce. I recommend the Mae Ploy brand for the Thai sweet chili sauce.
- cilantro – finely chopped for a herbal flavor. If you don’t like cilantro, you can use chopped green onion in the sweet chili sauce.
Equipment
- large pan or wok – to cook the veggies.
- bowls – for storing the veggie mixture, etc.
- air fryer – make sure you know your appliance well, as you may need more or less time to prep these spring rolls!
How to make Air Fryer Vegetable Spring Rolls
For the filling
First, cook your veggies. Heat a large pan or wok over medium heat and add the vegetable oil. Once the oil is heated and shimmering, add the napa cabbage, bean sprouts, carrots, and shiitake mushrooms. Cook this mixture until the vegetables begin to soften (about 2- 3 minutes) slightly. Be sure to stir constantly!!
Second, add your cornstarch mixture. Add the green onion, cornstarch slurry, sugar, salt, and pepper. Stir and cook for another 1-2 minutes. (At this point, the vegetables should be cooked down but still have a slight crunch!) Remove the vegetable mixture from the heat and set it aside in a large bowl.
Third, prep your supplies. Preheat your air fryer to 400 degrees Fahrenheit. Then, while your air fryer is preheating, lay out a single spring roll wrapper. Make sure it’s oriented in a diamond shape with a corner facing you! Brush some of the cornstarch slurry along the corner of the top half of the wrapper.
For the Spring Rolls
Fourth, make your spring rolls. Scoop about 3 tablespoons of the filling into the center of the wrapper. Fold the lower third of the wrapper over the filling, then fold in both the left and right corners over the filling. (It should resemble a cute little envelope at this point!) Continue to roll the spring roll from the bottom up until it forms a baton-like shape. Press down along the seam gently to seal, brushing on more of the cornstarch slurry if needed. Repeat for the remaining spring rolls.
Fifth, fry those rolls! Brush each side of the spring rolls with a thin layer of vegetable oil and place in a single layer in your air fryer basket. Be sure to allow roughly ½ inch of space between them! (Remember that you may need to cook them in batches depending on the size of your air fryer.) Air fry for 12-15 minutes, flipping the spring rolls halfway through.
For the Dipping Sauce
Sixth, make your dipping sauce. In a small bowl, mix together the Thai sweet chili sauce, white vinegar, and chopped cilantro. Taste and add more vinegar for tanginess, more chili sauce for sweetness, or more cilantro for herbaceousness.
Finally, serve those rolls! And you can serve them immediately. No need to wait!
Air Fryer Vegetable Spring Rolls: FAQs
Altogether, this recipe is done in 35 minutes. Quick and easy! The prep time is just 15 minutes, while the cooking time is about 20 minutes.
This should make 8-12 spring rolls, depending on the size of your wrappers.
Yes! In an airtight container, they’ll be fresh for up to a day or two.
These freeze AMAZINGLY well, y’all. You can keep them in a freezer bag for 3-4 months. When you’re ready to heat them again, just air fry them for about 10 minutes at 400°F after they thaw.
These freeze well! After you’ve rolled the spring rolls, space them out on a baking sheet, cover them with foil, and place them in the freezer for 4-5 hours or until they’re solid. Place the frozen spring rolls together in a freezer bag and keep them in the freezer for up to 3 months. Allow them to thaw completely at room temperature before brushing them with oil and cooking.
If you are a meat eater, I recommend adding ½ – 1 cup of shredded rotisserie chicken to the vegetable mixture.
Yes! I have a recipe for Thai Peanut Sauce here on the blog!
Other recipes you may enjoy
Air Fryer Vegetable Spring Rolls
Equipment
Ingredients
For the spring roll filling
- 2 tablespoons vegetable oil
- 2 cups finely shredded napa cabbage
- 2 cups mung bean sprouts
- 1 cup finely shredded carrots
- 1 cup finely chopped shiitake mushrooms
- ½ cup finely sliced green onion
- 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken the mixture
- 1 ½ tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For preparing the spring rolls
- 12 square spring roll wrappers
- 1 tablespoon cornstarch mixed with 1 tablespoon water to secure the spring rolls
- 2 – 3 tablespoons vegetable oil for brushing the spring rolls
For the sweet chili dipping sauce
- ¼ cup Thai sweet chili sauce
- 2 tablespoons distilled white vinegar
- 2 – 4 tablespoons finely chopped cilantro
Instructions
- Heat a large pan or wok over medium heat and add the vegetable oil. Once the oil is heated and shimmering, add the napa cabbage, bean sprouts, carrots, and shiitake mushrooms. Stirring constantly, cook until the vegetables begin to soften slightly, about 2-3 minutes.
- Add green onion, cornstarch slurry, sugar, salt, and pepper. Stir and cook for another 1-2 minutes. The vegetables should be cooked down but still, have a slight crunch. Remove the vegetable mixture from the heat and set it aside in a large bowl.
- Preheat your air fryer to 400°F.
- While your air fryer is preheating, prepare your spring rolls. Lay out a single spring roll wrapper, oriented in a diamond shape with a corner facing you. Brush some of the cornstarch slurry along the corner of the top half of the wrapper.
- Scoop about 3 tablespoons of the filling into the center of the wrapper. Fold the lower third of the wrapper over the filling, then fold in both the left and right corners over the filling. It should resemble an envelope at this point. Continue to roll the spring roll from the bottom up until it forms a baton-like shape. Press down along the seam gently to seal, brushing on more of the cornstarch slurry if needed. Repeat for the remaining spring rolls.
- Brush each side of the spring rolls with a thin layer of vegetable oil and place in a single layer in your air fryer basket, allowing roughly 1/2-inch of space between them. You may need to cook them in batches depending on the size of your air fryer.
- Air fry for 12-15 minutes, flipping the spring rolls halfway through.
- In a small bowl, mix together the Thai sweet chili sauce, white vinegar, and chopped cilantro. Taste and add more vinegar for tanginess, more chili sauce for sweetness, or more cilantro for herbaceousness.
- Serve the spring rolls immediately with the sweet chili sauce.
Notes
- Brushing the spring rolls with oil lends to a more crisp, evenly browned spring roll. If you prefer, you can use an oil spray, but the spring rolls may not get as browned. If you are using a spray, I recommend also spraying your air fryer to prevent sticking.
- Placing the spring rolls in a single, spaced-out layer is essential. If they are too close together, they will not crisp up.
- Preheating is important! The spring rolls get crispier when the air fryer is preheated.
- If you need to batch-cook your spring rolls, I recommend preheating your oven to 175°F and storing the cooked ones on a wire rack in the oven. This will help prevent them from getting soggy.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
This was delicious. Everyone in the family loved this!
Made these with filo pastry as couldn’t get spring roll wrappers. Absolutely delicious; Family and friends enjoyed them