Air Fryer Spring Rolls

There’s nothing quite like the satisfying crunch of a freshly made spring roll, bursting with flavor and texture. These Air Fryer Spring Rolls come together in just about 30 minutes and are a fantastic way to enjoy a guilt-free version of a favorite appetizer. The secret is in the air fryer, which delivers perfectly crispy wrappers without the need for deep frying.

This recipe is perfect for a casual weeknight dinner or for impressing guests at your next gathering. You can prepare the filling ahead of time, making assembly quick and easy when you’re ready to cook.

Why You’ll Love This Recipe

• Air frying creates an incredibly crispy exterior without the extra oil.
• A flavorful filling made with ground chicken and fresh vegetables.
• Faster preparation and cook time compared to traditional spring rolls.
• Versatile recipe that can be adjusted to use whatever veggies you have on hand.

What You’ll Need

Gather these ingredients to get started on your delightful spring rolls!

For the Filling

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 4 oz mushrooms, chopped small
• 1 lb ground chicken, 93% lean recommended
• 1 ½ cups shredded green cabbage (*)
• 1 ½ cups shredded carrots (*)
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp cornstarch
• Salt & pepper to taste

For the Wrappers

• 12 – 15 spring roll wrappers, rice or wheat-based or egg roll wrappers
• Pinch of cornstarch mixed with water, for sealing spring roll wraps

For Air Frying

• Avocado oil spray (or more olive oil)

Note: You can use 3 cups of coleslaw mix instead of the cabbage and carrots.

Substitutions & Swaps

• Ground turkey or tofu can replace ground chicken.
• Use tamari for a gluten-free option.
• Add any veggies like bell peppers or bean sprouts.
• Replace rice vinegar with apple cider vinegar if needed.

How to Make It

Prepare your kitchen for a flavorful cooking experience!

1. Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped mushrooms and cook until softened, around 3 to 4 minutes.

2. Cook the Chicken

Add the ground chicken to the skillet. Season with soy sauce, rice vinegar, salt, and pepper. Cook for about 5-7 minutes until the chicken is fully cooked. Stir in the shredded cabbage, carrots, and green onions, and mix well. Cook for another 2-3 minutes until the vegetables are slightly tender. Mix in the cornstarch and remove from heat.

3. Cool the Filling

Allow the filling to cool for at least 10 minutes. This step is crucial to prevent the wrappers from becoming soggy during assembly.

4. Assemble Spring Rolls

Lay a spring roll wrapper on a flat surface at a diagonal angle. Place about 2-3 tablespoons of the filling near the corner closest to you. Fold the wrapper over the filling, then fold in the sides and continue rolling tightly. Seal the edge with the cornstarch slurry.

5. Air Fry Them

Lightly spray the air fryer basket with avocado oil. Place the assembled spring rolls in a single layer, leaving space between them. Spray the tops lightly with oil. Air fry at 375°F for about 12-15 minutes, flipping halfway through, until golden and crispy.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months (wrap tightly).
Reheat: Using the air fryer at 350°F for 5-7 minutes.

Tips for Best Results

• Ensure the filling is completely cool before wrapping to avoid tearing.
• Don’t overcrowd the air fryer; cook in batches if necessary.
• Spray both sides of the spring rolls for even crispiness.
• Experiment with different veggies for various flavors.

Serving Suggestions

• Serve with sweet chili sauce for dipping.
• Pair with a fresh Asian-style salad.
• Enjoy as appetizers at your next party.