Name: Crispy Air Fryer Spring Rolls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 12 spring roll wrappers (thin wheat-based type); 2 cups cabbage, shredded; 1 cup carrots, julienned; 1 cup bean sprouts; 2 green onions, sliced; 2 tbsp soy sauce; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp ginger, minced; Cooking spray or light oil for brushing

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Air fryer spring rolls are one of my favorite appetizers to make when I want something crispy, flavorful, and just a little bit healthier than the deep-fried version. The thin, golden wrapper shatters with each bite, giving way to a warm, savory filling that I can easily customize. I love serving these with a tangy sweet chili sauce or soy-based dipping sauce for the perfect finishing touch.

Why You’ll Love This Recipe

I like this recipe because it gives me all the crunch and flavor of traditional spring rolls without the heavy oil from deep frying. I also enjoy how versatile the filling can be—sometimes I stick to a simple mix of sautéed vegetables, and other times I add shrimp, chicken. The air fryer makes them quick, easy, and nearly foolproof, and rolling them turns into a fun, hands-on activity. Crispy Air Fryer Spring Rolls Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spring roll wrappers (thin wheat-based type)
Cabbage, shredded
Carrots, julienned
Bean sprouts
Green onions, sliced
Soy sauce
Sesame oil
Garlic, minced
Ginger, minced
Cooking spray or light oil for brushing

Directions

I start by heating a skillet over medium heat and adding a bit of sesame oil.
I sauté the garlic and ginger until fragrant, then toss in the cabbage, carrots, and bean sprouts.
I add soy sauce and stir until the vegetables just start to soften, keeping them slightly crisp. If I’m using protein, I cook it separately and stir it in at this stage.
I let the mixture cool slightly so it’s easier to handle.
I place a spring roll wrapper on a flat surface, add a small amount of filling near one corner, and roll tightly, folding in the sides as I go.
I lightly brush or spray the rolls with oil.
I arrange them in the air fryer basket in a single layer, making sure they aren’t touching.
I cook at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden brown and crispy.
I serve immediately with my favorite dipping sauce.

Servings and timing

This recipe makes about 12 spring rolls, serving 4 people as an appetizer. The total time is around 25 minutes, including 15 minutes for prep and 10 minutes for cooking.

Variations

I like experimenting with different fillings—sometimes I use mushrooms for an earthy flavor, or swap the cabbage for bok choy. I’ve also made a spicy version by adding a little sriracha to the soy sauce. If I want a fusion twist.

storage/reheating

I store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. When reheating, I pop them back in the air fryer at 350°F (175°C) for 3–4 minutes so they crisp back up. I avoid microwaving them because the wrapper turns soft.

FAQs

How do I keep the wrappers from drying out while I’m rolling?

I keep them covered with a slightly damp towel so they stay pliable and easy to roll.

Can I make these spring rolls ahead of time?

Yes, I sometimes roll them ahead and keep them in the fridge for a few hours before air frying. I just cover them to prevent drying.

Can I freeze uncooked spring rolls?

I can—once they’re rolled, I freeze them on a tray, then transfer them to a freezer bag. When cooking from frozen, I add 2–3 extra minutes in the air fryer.

What dipping sauces go well with these?

I like sweet chili sauce, soy sauce with rice vinegar, peanut sauce, or even a spicy mayo.

Can I make these gluten-free?

Yes, I can use gluten-free spring roll wrappers and a gluten-free soy sauce alternative like tamari.

Conclusion

Making crispy air fryer spring rolls is simpler than it seems, and I love how they deliver big flavor with less oil. They’re fun to roll, endlessly customizable, and always a hit at the table. Whether I’m making them for a weeknight snack or as a party appetizer, they disappear fast.