Air Fryer Recipe
Vegetable Spring Rolls
This vegetable spring rolls recipe is perfect for air frying, offering a healthier alternative to traditional deep-fried versions.
Ingredients
- 1 pack of spring roll wrappers
- 1 cup of shredded cabbage
- 1/2 cup of grated carrot
- 1/2 cup of bean sprouts
- 1/4 cup of sliced spring onions
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of freshly grated ginger
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- Salt and pepper to taste
- Cooking spray for air fryer
Method
- In a large pan over medium heat, add the sesame oil. Once hot, add the minced garlic and ginger. Sauté for about a minute until fragrant.
- Add the shredded cabbage, grated carrot, and bean sprouts. Stir-fry the vegetables for about 3-4 minutes or until slightly softened.
- Add the soy sauce, spring onions, salt, and pepper. Stir for another 2 minutes until the vegetables are well coated and slightly tender. Set aside to cool.
- Place a spring roll wrapper on a clean surface, with a corner pointing towards you, resembling a diamond shape.
- Spoon about 1-2 tablespoons of the vegetable mixture towards the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold over the sides and continue rolling upwards. Seal the edge with the cornstarch mixture to secure.
- Repeat with the remaining wrappers and filling.
- Preheat the air fryer to 180°C (350°F).
- Lightly spray the spring rolls with cooking spray to ensure a crunchy texture.
- Arrange the spring rolls in the air fryer basket, ensuring they are not touching each other.
- Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Why this works in an air fryer
A brief stir-fry drives off vegetable moisture before rolling, so the wrappers dehydrate rather than steam in the air fryer. A thin oil spray improves heat transfer and browning, while space between rolls lets fast convection strip surface moisture. The cornflour paste sets as it heats, keeping the seam closed.
Equipment notes
Assumes a 4-5 litre basket holding 6-8 spring rolls in one layer with gaps. In a smaller single-drawer model, cook in batches and start checking at 7 minutes; in a dual-zone fryer, split evenly between drawers and swap or shake positions halfway if one side browns faster.
Common pitfalls
- Wrappers blister but stay pale by minute 10: there is too little oil on the surface; add a very light second spray and cook 1-2 minutes more.
- Rolls split along the side seam: the filling was too wet or overfilled; drain and cool the vegetables fully, then use closer to 1 tablespoon filling per wrapper.
- Soggy underside after flipping: the rolls were touching or sitting in pooled moisture; leave finger-width gaps and dry the basket before the next batch.
- Dark tips with a chewy centre: the rolls are too tightly packed or rolled too thick; reduce filling, roll evenly, and cook at 170°C for 2-3 minutes longer.
Variations & substitutions
- Add finely sliced mushrooms, but fry them until their liquid has evaporated or the wrappers will soften during cooking.
- Use rice paper wrappers for a gluten-free-style version; they need soaking briefly and cook best at 170°C as they brown and crack more quickly.
- Swap soy sauce for tamari for a similar savoury flavour, with no meaningful timing change.
- Add cooked glass noodles to the filling; chop them short and keep the portion small, as they trap steam and can make the centre softer.
Storage & reheating
Keep cooled spring rolls in the fridge for up to 3 days and reheat in the air fryer at 180°C for 4-6 minutes, turning once, until crisp and hot throughout.
Nutrition
Calories: 250
