Air Fryer Recipe
Thai Green Curry Spring Rolls
Thai green curry spring rolls bring together a crisp, crunchy wrapper and a fragrant green curry filling, making them just right for air frying.
Ingredients
- 200g chicken breast, sliced thinly
- 1 cup green curry paste
- 1 cup coconut milk
- 1 cup mixed vegetables (e.g., bell peppers, carrots, and cabbage), thinly sliced
- 20 spring roll wrappers
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Fresh basil leaves
- Cooking spray or a light brushing of vegetable oil
Method
- In a large frying pan over a medium heat, add the sliced chicken and cook until it starts to brown, about 5 minutes.
- Stir through the green curry paste and cook until it smells fragrant, around 2 minutes.
- Pour in the coconut milk, then add the fish sauce, soy sauce and sugar. Stir well until everything is combined.
- Add the mixed vegetables and cook for another 5 minutes, keeping them slightly crisp.
- Take off the heat and stir in the fresh basil leaves. Leave the filling to cool down before putting the spring rolls together.
- Place a spring roll wrapper on a clean surface with one corner pointing towards you, so it looks like a diamond.
- Spoon approximately two tablespoons of the filling near the lower corner of the wrapper.
- Roll the corner closest to you over the filling, tuck in the sides, then keep rolling to seal the spring roll. Use a little water to dampen the edges and help seal the roll.
- Repeat with the remaining wrappers and filling.
- Preheat your air fryer to 180°C (356°F).
- Arrange the spring rolls in the air fryer basket in a single layer, taking care not to overcrowd them.
- Lightly spray with cooking spray or lightly brush with vegetable oil to help give them a crisp texture.
- Air fry for 10-12 minutes until golden brown and crisp, shaking the basket halfway through.
Why this works in an air fryer
Cooling and draining the curry filling matters: wet coconut milk steam will soften wrappers before the air fryer can dehydrate and brown them. A thin oil film helps conduct heat across the wrapper surface, while the circulating air drives off moisture for crisp, blistered layers without deep-frying.
Equipment notes
Assumes a 5–6 litre basket taking about 8–10 spring rolls in one layer with gaps; cook in batches if needed. In a single-drawer air fryer, place rolls seam-side down and shake/turn halfway. In a dual-zone model, split evenly between drawers and check 2 minutes early, as smaller loads often brown faster.
Common pitfalls
- Wrappers split during rolling? The filling is too hot or too wet; cool it fully, spoon off excess sauce, and use slightly less than two tablespoons per roll.
- Pale, leathery rolls at 12 minutes? They are under-oiled or touching each other; brush with a little more oil and return for 2–4 minutes with more space between rolls.
- Dark patches but soft undersides? The rolls have not been turned or the seam is trapping moisture; turn them halfway and cook seam-side down first to set the seal.
- Filling leaks into the basket? The side folds are loose or the sauce is too thin; reduce the curry mixture until spoonable, not runny, and seal the final edge with water or a flour-water paste.
Variations & substitutions
- Use cooked prawns instead of chicken; add them after reducing the sauce so they do not overcook, then air fry the rolls for the same time.
- Swap chicken for firm tofu; press it first and dice small, as extra tofu moisture will make the wrappers soften unless the filling is reduced well.
- Use rice paper wrappers for a gluten-free-style variation; soak briefly only, oil generously, and expect a chewier, more blistered finish than wheat spring roll wrappers.
- Add bean sprouts or shredded mangetout for crunch; keep the quantity modest and add at the end so excess water does not loosen the filling.
Storage & reheating
Keep cooked spring rolls chilled for up to 2 days, then reheat in the air fryer at 170°C for 4–6 minutes until hot and re-crisped.
Nutrition
Calories: 250
