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Air Fryer Spring Rolls

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Shatteringly crispy air fryer spring rolls with a thin wheat-starch wrapper and savory vegetable filling cooked at 390°F for chip-like crunch. Works for both frozen and homemade spring rolls.

Ingredients

Scale
  • For the filling:
  • 2 cups napa cabbage, finely shredded
  • 1 cup carrots, julienned or shredded
  • 1 cup bean sprouts
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp oyster sauce (optional — omit for vegetarian)
  • For assembly:
  • 12 spring roll wrappers (8-inch square, thawed)
  • 2 tbsp cornstarch + 2 tbsp water (sealing slurry)
  • Neutral oil spray (avocado or vegetable)

Instructions

  1. Heat a wok or large pan over high heat until smoking. Add 1 tablespoon neutral oil and stir-fry the cabbage and carrots for 2 minutes until slightly wilted. Add garlic and ginger and stir 30 seconds.
  2. Add bean sprouts, soy sauce, oyster sauce, and sesame oil and toss for 1 minute more. Spread the filling on a sheet pan and let it cool completely — blot any pooling liquid with paper towels until the filling is visibly dry.
  3. Keep thawed spring roll wrappers covered with a damp kitchen towel as you work. Separate them one at a time to avoid tearing.
  4. Place a wrapper in the diamond position (one corner pointing toward you). Place 2 tablespoons of filling in a horizontal line in the lower third, leaving 1 inch of wrapper on each side.
  5. Fold the bottom corner tightly over the filling and tuck it under. Fold both side corners in, then roll upward firmly. Seal the final corner with cornstarch slurry and press to close.
  6. Preheat air fryer to 390°F. Arrange spring rolls in a single layer without touching and spray generously with neutral oil on all sides.
  7. Air fry at 390°F for 8–10 minutes, flipping halfway through, until golden and shatteringly crispy.

Notes

Do not thaw frozen spring rolls before air frying — cook straight from frozen to prevent condensation from softening the wrapper.

The filling must be completely dry before rolling. Even a small amount of residual moisture will make the wrapper soggy no matter the cooking temperature.

For extra crispiness, use thin lumpia wrappers instead of standard spring roll wrappers.

For a pork and shrimp version, stir-fry ½ cup minced raw shrimp and ¼ cup ground pork first until cooked through, then add the vegetables. Cook the filling even drier than the vegetable-only version.

Find it online: https://airfrycentral.com/air-fryer-spring-rolls/