Air Fryer Recipe
Chilli Cheese Spring Rolls
These chilli cheese spring rolls are a spicy, cheesy take on the classic snack, and they’re just right for crisping up in the air fryer.
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, add the shredded mozzarella, chopped green chillies and red bell pepper. Sprinkle over the cumin powder, garlic powder and salt, then mix well until everything is evenly combined.
- Place a spring roll wrapper on a clean, dry surface. Spoon 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 over the filling, tucking in the sides as you go to make a neat parcel. Brush the edge with beaten egg to seal it.
- Preheat the air fryer to 180°C (360°F). Set the spring rolls in a single layer in the air fryer basket, making sure they do not touch. Lightly spray or brush them with olive oil. Air fry for 10-12 minutes, or until golden brown and crisp, 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
