Air Fryer Recipe
Chilli Cheese Spring Rolls
These chilli cheese spring rolls are a spicy and cheesy twist on the classic snack, perfect for air frying.
Ingredients
- 10 spring roll wrappers
- 200g shredded mozzarella cheese
- 2 medium-sized green chillies, finely chopped
- 1 red bell pepper, finely chopped
- 1 tsp cumin powder
- ½ tsp garlic powder
- Salt to taste
- 1 egg (for sealing the wrappers)
- Cooking spray or a light brushing of olive oil
Method
- In a mixing bowl, combine the shredded mozzarella, chopped green chillies, and red bell pepper. Sprinkle cumin powder, garlic powder, and salt. Mix well until all ingredients are evenly integrated.
- Lay out a spring roll wrapper on a clean, dry surface. Place about two tablespoons of the cheese and chilli mixture near the edge closest to you. Beat the egg in a small bowl. Roll the wrapper around the filling, folding in the sides as you go to form a neat parcel. Brush the edge with beaten egg to seal.
- Preheat the air fryer to 180°C (360°F). Arrange the spring rolls in a single layer in the air fryer basket, ensuring they do not touch. Lightly spray or brush them with olive oil. Air fry for 10-12 minutes or until golden brown and crispy, turning them halfway through.
Why this works in an air fryer
Air frying works here because the fan strips moisture from the wrapper surface while a thin oil film conducts heat into the starch, giving blistered crispness without deep frying. Keeping the filling fairly dry matters: mozzarella melts fast, and excess pepper or chilli moisture can steam the wrapper from inside.
Equipment notes
Assumes a 4–5 litre basket holding about 5 spring rolls with space between them; in a single-drawer air fryer cook in batches on the middle of the basket, while dual-zone models may run slightly cooler per drawer, so swap drawers or add 1–2 minutes if one side browns faster.
Common pitfalls
- Cheese leaking from the ends by minute 6? The rolls are overfilled or loosely tucked; use nearer 1½ tablespoons filling and fold the side flaps tightly before sealing with egg.
- Wrappers look pale and dry rather than blistered at 10 minutes? There is too little surface fat; mist again lightly with oil and cook 2–3 minutes more, turning once.
- Bottoms are soft while tops are golden? The basket is overcrowded or the rolls are touching; leave gaps for airflow and cook the remaining rolls in a second batch.
- Wrappers split with wet patches around the filling? The pepper or chillies have released too much water; chop finely, pat dry, and avoid adding extra salt until just before filling.
Variations & substitutions
- Swap mozzarella for mild Cheddar for a stronger flavour, but expect more oil to render out, so seal tightly and check for leaks halfway through.
- Use paneer grated with a little mozzarella for a firmer filling that leaks less, though it will not stretch as much when bitten.
- Add sweetcorn or spring onion in small amounts only; both add moisture, so pat them dry and avoid overfilling the wrappers.
- Use filo pastry instead of spring roll wrappers for a flakier result, brushing each sheet lightly with oil and reducing the cook by 1–2 minutes as it browns faster.
Storage & reheating
Keep cooked spring rolls chilled in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 4–6 minutes until crisp and hot in the centre.
Nutrition
Calories: 250
