Oh my gosh, you have to try these Air Fryer Spring Rolls (Vegetable)! They’re my absolute favorite way to get that crispy, golden crunch without all the oil and mess of deep frying. I remember the first time I made them – I was skeptical they’d turn out right, but wow, that first bite convinced me instantly. Now they’re my go-to appetizer for everything from game nights to last-minute dinner parties.
The magic happens when fresh veggies meet that hot air circulation in your air fryer. You get all the satisfying crispiness of traditional spring rolls with way less guilt. Plus, they’re ready in about 30 minutes start to finish – perfect for when those cravings hit but you don’t want to spend hours in the kitchen.
What I love most is how versatile they are. Feel like adding mushrooms? Go for it! Want to spice them up with some chili flakes? Absolutely! These vegetable spring rolls adapt to whatever flavors you’re craving while staying light and delicious.
Why You’ll Love These Air Fryer Spring Rolls (Vegetable)
Trust me, once you try this recipe, you’ll never go back to deep-fried spring rolls again. Here’s why:
- So dang crispy: That perfect golden crunch you crave? The air fryer delivers it beautifully without all that greasy mess.
- Healthier in minutes: We’re talking 90% less oil than traditional frying, but all the flavor and texture you love.
- Crazy versatile: Swap veggies based on what’s in your fridge – I’ve thrown in everything from zucchini to bean sprouts with great results.
- No frying drama: No oil splatters, no lingering fried-food smell – just pop them in the air fryer and walk away.
- Weeknight hero: From fridge to table in 30 minutes flat when you need a quick appetizer or snack.
My kids actually prefer these over takeout now (shocking, I know!). They’re that good.
Ingredients for Air Fryer Spring Rolls (Vegetable)
Here’s everything you’ll need to make these crispy beauties – I like to keep my ingredients prepped and ready to go before I start rolling:
- 12 spring roll wrappers (the thin wheat kind – see notes below about rice paper)
- 2 cups shredded cabbage (I use the pre-shredded slaw mix when I’m feeling lazy)
- 1 cup shredded carrots (finely grated – I run mine through the food processor)
- 1/2 cup chopped bell peppers (any color works – I like the red ones for sweetness)
- 1/4 cup chopped green onions (both white and green parts)
- 2 cloves garlic, minced (fresh is best here!)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp grated ginger (keep some frozen ginger in your freezer for emergencies)
- 1 tbsp cooking oil (I use avocado or peanut oil for high heat)
- Water for sealing wrappers (a little bowl next to your workstation helps)
Ingredient Notes & Substitutions
Don’t stress if you don’t have everything exactly – this recipe is super flexible:
- Wrappers: Rice paper works if you’re gluten-free, but note they cook differently (less crispy). Wheat wrappers give that classic crunch.
- Veggies: No bell peppers? Try mushrooms or bean sprouts. Shredded zucchini works too (just squeeze out excess moisture).
- Soy sauce: Coconut aminos or tamari make great substitutes. For extra umami, add 1/2 tsp mushroom powder.
- Spice lovers: Toss in some minced chili or red pepper flakes with the veggies.
I’ve made these with all sorts of veggie combos – as long as you keep the total volume about the same, they’ll turn out great!
Equipment You’ll Need
No fancy gadgets required here – just a few basics to make your air fryer spring roll magic happen:
- Air fryer (any model works – I’ve tested this in multiple brands)
- Mixing bowls (one for filling, one for water)
- Pastry brush (for lightly coating with oil if you want extra crispness)
- Damp kitchen towel (to keep those wrappers from drying out while you work)
- Sharp knife (for prepping veggies – or use your food processor to save time)
That’s it! The beauty of this recipe is its simplicity.
How to Make Air Fryer Spring Rolls (Vegetable)
Okay, let’s get rolling! (Pun totally intended.) The key here is taking it step by step – I promise it’s easier than it looks. First, you’ll want to make sure your veggie filling has cooled completely – trust me, wrapping hot filling leads to soggy wrappers and frustration. I usually spread mine out on a plate to speed up the cooling while I prep my workspace.
Don’t skip preheating your air fryer – that initial blast of heat is what gives us that beautiful crispness. And remember to flip those rolls halfway through! I set a timer for 5 minutes so I don’t forget. The last thing you want is one perfectly golden side and one pale side – been there, done that!
Step-by-Step Instructions
- Sauté the filling: Heat your oil in a large pan over medium. Add garlic and ginger, stirring for about 30 seconds until fragrant – your kitchen should smell amazing already! Toss in all your chopped veggies and sauté for 3 minutes until they just start to soften.
- Season and cool: Drizzle in the soy sauce, give it a good stir, and cook 2 more minutes. Transfer to a bowl or plate to cool completely – about 15 minutes. (This is when I prep my rolling station!)
- Prep your wrappers: Keep those spring roll wrappers under a damp towel – they dry out crazy fast! Place one on a clean surface with a corner pointing toward you (diamond shape).
- Fill and roll: Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom up over the filling, then fold in the sides tightly – like a burrito! Roll upward, sealing the top corner with a dab of water. Repeat until all filling is used.
- Air fry time: Preheat your air fryer to 375°F (190°C). Arrange spring rolls in a single layer – no touching! Cook for 5 minutes, then flip carefully with tongs. Cook another 3-5 minutes until golden and crisp.
Watch them carefully that last minute – they can go from perfect to overdone in no time! Let them cool just a minute before serving (if you can resist).
Tips for Perfect Air Fryer Spring Rolls (Vegetable)
Here are my hard-earned tricks for spring roll success:
- Don’t overcrowd: Give each roll some breathing room in the basket – I usually do 6 at a time max in my 5-quart fryer.
- Spritz for extra crisp: A light mist of oil before cooking makes them extra golden (but they’ll still crisp up without it).
- Seal tightly: Any gaps means filling will leak out – press firmly when rolling and use enough water to seal.
- Check early: All air fryers run differently – start checking at 7 minutes total.
- Fresh is best: These taste amazing right out of the air fryer – the crispness fades as they sit.
If your first few come out messy, don’t sweat it! My early attempts looked more like veggie burritos – you’ll get the hang of the rolling technique fast.
Serving Suggestions
Oh, the dipping sauce possibilities! These air fryer spring rolls are perfect with my go-to sweet chili sauce (store-bought or homemade – no judgment here). For something richer, whip up a quick peanut dip by mixing peanut butter with a splash of soy sauce, lime juice, and water to thin. They’re also fantastic with a simple side of pickled veggies or a crisp Asian slaw. Honestly? They disappear so fast I sometimes skip the sides entirely!
Storing & Reheating Air Fryer Spring Rolls (Vegetable)
Okay, confession time – these hardly ever last long enough to store at my house! But when we do have leftovers (miracle of miracles), here’s the trick: let them cool completely, then tuck them into an airtight container with a paper towel to absorb any excess moisture. They’ll keep their crunch for about 2 days in the fridge.
To reheat, pop them back in the air fryer at 350°F for 2-3 minutes – no need to thaw if they’re cold from the fridge. The air fryer works its magic again, bringing back that perfect crispiness better than any microwave ever could. Just don’t forget to give them a little shake halfway through!
Air Fryer Spring Rolls (Vegetable) Nutritional Info
Now, I’m no nutritionist, but here’s the scoop on what’s in these crispy little bundles of joy! Keep in mind these are estimates – your exact numbers might change based on the veggies you use or how much oil you spritz on.
- Calories: About 45 per spring roll
- Fat: 1.5g (mostly from that tiny bit of oil)
- Carbs: 7g (hello, delicious wrapper!)
- Protein: 1g (surprising for a veggie appetizer!)
- Fiber: 1g (thanks to all those fresh veggies)
Compared to deep-fried versions that can run 100+ calories each, I’d say these are definitely worth celebrating with an extra dip in that sweet chili sauce!
FAQs About Air Fryer Spring Rolls (Vegetable)
Can I freeze these spring rolls? Absolutely! Freeze them before cooking – lay them in a single layer on a baking sheet until solid, then transfer to a freezer bag. No need to thaw before air frying – just add 2-3 extra minutes to the cook time. I always keep a batch in my freezer for last-minute cravings!
What’s better – rice or wheat wrappers? Wheat wrappers give that classic crispy crunch we all love, while rice paper works if you’re gluten-free (though they’ll be more chewy than crispy). My grandma would insist on wheat, but I say use what works for you!
Can I add protein to these? Oh yes! I often toss in crumbled tofu or chopped mushrooms for extra heartiness. Just make sure any additions are cooked and cooled with the veggies. Shredded chicken works too if you’re not strictly vegetarian.
Why did my spring rolls burst open? Usually means either overfilling or not sealing tightly enough. Stick to about 2 tablespoons of filling per roll, and really press that final edge with water. My first batch looked like veggie explosions – practice makes perfect!
Share Your Results!
I’d love to see your crispy creations! Tag me on Instagram @AirFryerAdventures or leave a rating below – your feedback makes my day. Happy air frying, friends!
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Crispy Air Fryer Spring Rolls Ready in Only 30 Minutes
- Total Time: 30 minutes
- Yield: 12 spring rolls
- Diet: Vegetarian
Description
Crispy vegetable spring rolls made in an air fryer. They are a healthier alternative to deep-fried versions.
Ingredients
- 12 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped bell peppers
- 1/4 cup chopped green onions
- 2 cloves minced garlic
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tbsp cooking oil
- Water for sealing wrappers
Instructions
- Heat oil in a pan over medium heat.
- Add garlic and ginger. Cook for 1 minute.
- Add cabbage, carrots, bell peppers, and green onions. Stir-fry for 3 minutes.
- Add soy sauce. Cook for 2 more minutes. Let the mixture cool.
- Place a spring roll wrapper on a flat surface.
- Add 2 tablespoons of filling to the center.
- Fold the sides inward and roll tightly. Seal the edge with water.
- Preheat air fryer to 375°F (190°C).
- Place spring rolls in the air fryer basket in a single layer.
- Cook for 8-10 minutes, flipping halfway through, until golden brown.
- Serve immediately with dipping sauce.
Notes
- Do not overfill the spring rolls to prevent breaking.
- Keep unused wrappers covered with a damp cloth to avoid drying.
- Adjust cooking time based on your air fryer model.
- You can add other vegetables like mushrooms or bean sprouts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian