There’s nothing better than biting into a crispy, golden spring roll, especially when it’s homemade and packed with fresh vegetables! These Air Fryer Vegetable Spring Rolls are a healthier take on the classic deep-fried version, delivering the same satisfying crunch with a fraction of the oil. Perfect as a starter, snack, or side dish, they’re easy to make and come together in under 30 minutes.
Filled with a flavourful mix of cabbage, carrots, peppers, and mushrooms, these spring rolls are seasoned with soy sauce, garlic, and ginger for that authentic taste. Cooking them in the air fryer ensures a crispy exterior without excess grease, making them a lighter yet equally delicious option. Whether you’re serving them with sweet chilli sauce or a soy-based dip, these spring rolls will quickly become a favourite!
Ingredients:
12 spring roll wrappers
200g white cabbage, finely shredded
1 medium carrot, julienned
1 red pepper, thinly sliced
100g mushrooms, finely chopped
2 spring onions, finely sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornflour mixed with 1 tablespoon water (for sealing)
1 tablespoon vegetable oil (for brushing)
For the Dipping Sauces:
Sweet Chilli Dipping Sauce:
4 tablespoons sweet chilli sauce
1 teaspoon lime juice
1 teaspoon soy sauce
Soy-Garlic Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 teaspoon sesame oil
½ teaspoon minced garlic
½ teaspoon red pepper flakes (optional)
No products found.
Crispy Air Fryer Vegetable Spring Rolls Recipe:
1. Prepare the filling:
1. Heat a pan over medium heat and add a teaspoon of sesame oil.
2. Add the garlic, ginger, and spring onions, cooking for 1 minute until fragrant.
3. Stir in the cabbage, carrot, red pepper, and mushrooms, then cook for 3-4 minutes until slightly softened.
4. Add soy sauce and stir well, then remove from heat and let the mixture cool for 5 minutes.
2. Assemble the spring rolls:
1. Lay a spring roll wrapper on a flat surface in a diamond shape (one corner pointing towards you).
2. Place 2 tablespoons of filling near the bottom corner.
3. Fold the bottom corner over the filling, then fold in the sides.
4. Roll tightly towards the top corner, sealing the edge with the cornflour-water mixture.
5. Repeat for all spring rolls.
3. Air fry the spring rolls:
1. Preheat the air fryer to 200°C (390°F).
2. Lightly brush the spring rolls with vegetable oil to help them crisp up.
3. Arrange them in a single layer in the air fryer basket, ensuring they don’t touch.
4. Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
4. Prepare the Dipping Sauces:
1. For the sweet chilli sauce: Mix sweet chilli sauce, lime juice, and soy sauce in a small bowl.
2. For the soy-garlic sauce: Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and red pepper flakes in a bowl.
Cooking Tips:
Extra crispy tip: For an even crunchier texture, lightly spray the spring rolls with oil instead of brushing.
Don’t overfill: Too much filling can cause the wrapper to break or not seal properly.
Air fryer spacing: Avoid overcrowding the air fryer basket to ensure even crisping.
Storage Advice:
Make ahead: You can assemble the spring rolls in advance and refrigerate them for up to 24 hours before cooking.
Freezing: Place uncooked spring rolls on a baking tray in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Cook from frozen, adding an extra 2-3 minutes to the air frying time.
Reheating: Leftover spring rolls can be reheated in the air fryer at 180°C (350°F) for 3-4 minutes to regain crispiness.
No products found.