Air Fryer Vegetable Spring Rolls

These Air Fryer Vegetable Spring Rolls are crisp, golden, and packed with tender-crisp vegetables, with a savory sesame-soy filling tucked inside a beautifully crunchy wrapper. The air fryer gives them that satisfying fried texture with just a light coating of oil, making them a practical option when you want something crisp without deep-frying.

The filling has a lovely balance of cabbage, carrots, bell pepper, mushrooms, bean sprouts, and green onions, brightened with fresh garlic and ginger. I especially like keeping the vegetables slightly crisp; it gives every bite a little texture instead of turning the filling soft and watery. They are also a great way to make a simple vegetable appetizer feel special, even on a busy weeknight.

Serve them hot with sweet chili sauce for dipping. My favorite part is how quickly they go from the air fryer to the table, so they work equally well as an appetizer, snack, or light lunch.

Love these spring rolls? Pin them to your Easy Appetizers board so you can find them the next time a crispy craving hits!

Why You’ll Love This Recipe

• Crispy Without Deep-Frying: The air fryer creates a golden, crunchy wrapper with only a light coating of oil.
• Packed With Vegetables: Cabbage, carrots, peppers, mushrooms, bean sprouts, and green onions make a colorful, flavorful filling.
• Weeknight-Friendly: The filling cooks in just a few minutes, making these surprisingly manageable for homemade spring rolls.
• Easy to Customize: Swap in other quick-cooking vegetables based on what you have in the refrigerator.
• Perfect for Dipping: Sweet chili sauce adds a sweet, tangy contrast to the savory filling.

Ingredients

Vegetable Filling

2 cups finely shredded cabbage

1 medium carrot, julienned

½ red bell pepper, thinly sliced

½ cup bean sprouts

½ cup mushrooms, thinly sliced

3 spring onions, thinly sliced

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tsp cooking oil

Seasoning and Wrapping

1½ tbsp soy sauce

1 tsp sesame oil

10-12 spring roll wrappers

1 tsp cornstarch

1 tbsp water

Cooking oil, for brushing or spraying

For Serving

Sweet chili sauce, for serving

Instructions

1. Cook the aromatics. Heat 1 tsp cooking oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds, just until fragrant.
2. Stir-fry the vegetables. Add the mushrooms, carrot, cabbage, and bell pepper. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
3. Finish the filling. Stir in the bean sprouts and spring onions. Add the soy sauce and sesame oil, then cook for another 1-2 minutes, until the vegetables are tender-crisp and most of the excess moisture has cooked away.
4. Cool completely. Transfer the filling to a plate or shallow bowl and spread it out to cool. The filling should be completely cool and fairly dry before you assemble the spring rolls.
5. Make the sealing paste. Stir the cornstarch and water together in a small bowl until smooth.
6. Fill the wrappers. Place a spring roll wrapper in a diamond shape. Spoon 2-3 tbsp of filling near the lower corner, leaving enough room around the edges to fold.
7. Roll the spring rolls. Fold the bottom corner over the filling, fold both side corners toward the center, then roll the wrapper upward into a tight cylinder. Brush the final edge with the cornstarch mixture and press gently to seal.
8. Prepare for air frying. Lightly brush or spray the spring rolls with cooking oil. Arrange them in a single layer in the air fryer basket, leaving space between each roll for the hot air to circulate.
9. Air fry. Cook at 190°C / 375°F for 8-12 minutes, turning halfway through, until the wrappers are crisp and deeply golden. Cooking time can vary depending on your air fryer and the size of the rolls.
10. Rest and serve. Let the spring rolls rest for 2-3 minutes before serving hot with sweet chili sauce.

Cooking Notes

Keep the filling dry: Excess moisture is the most common cause of soggy spring rolls. Cook the vegetables until the liquid has evaporated, then cool the filling completely.

Do not overfill: About 2-3 tbsp of filling per wrapper makes the rolls easier to seal and helps prevent splitting.

Avoid overcrowding: Arrange the rolls in a single layer with space between them. Cook in batches if necessary.

For extra crispiness: Give the rolls a light, even coating of oil rather than heavily brushing them.

Wrapper variation: Spring roll wrappers vary in size and thickness, so the exact number of rolls and cooking time may differ.

Serving note: Nutrition estimates exclude sweet chili sauce because serving amounts vary.

Nutrition

Estimated Nutrition per Serving

• Calories: 130 kcal
• Fat: 3.8 g
• Carb: 21.0 g
• Protein: 4.0 g

Estimated yield: 4 servings, based on approximately 10-12 spring rolls total.

These values are estimates. Wrapper size, brand, soy sauce, cooking oil, and the exact amount of filling can substantially change the final nutrition.

Recipe Science

Air-fryer spring rolls rely on a relatively dry filling and circulating hot air to create a crisp exterior. The vegetables are briefly stir-fried with garlic and ginger, then seasoned with soy sauce and sesame oil before being enclosed in thin wrappers. Keeping the filling dry prevents steam from softening the wrapper during cooking.

The vegetables are well suited to quick stir-frying because they retain some structure while developing savory, aromatic flavors. The relatively short air-frying time then browns and crisps the wrapper without requiring a deep pan of oil. Cooling the filling before wrapping also makes the wrappers easier to handle and reduces excess steam.

These spring rolls are practical for everyday cooking because the vegetable filling can be prepared ahead and refrigerated until needed. For best texture, assemble and air fry close to serving time. Leftovers can be reheated in the air fryer until warmed through and crisp; avoid microwaving if you want to preserve the crunchy wrapper.

Dietary Notes & Health Alerts: Sodium is primarily contributed by the soy sauce and spring roll wrappers. Depending on the brands used, this recipe is unlikely to exceed 20% of the FDA Daily Value for sodium per serving, but the exact amount can vary considerably. For a lower-sodium version, use reduced-sodium soy sauce and compare wrapper labels before purchasing. Saturated fat is expected to remain below 20% of the Daily Value per serving. Added sugar is primarily dependent on the sweet chili sauce, which is served separately; use a smaller portion or a lower-sugar sauce if needed.

FAQ

• Can I make the filling ahead of time? Yes. Cool the filling completely, then refrigerate it in an airtight container for up to 2 days. Drain away any accumulated moisture before wrapping.
• Why did my spring rolls turn soggy? The filling may have contained too much moisture, or the basket may have been overcrowded. Cook the vegetables until excess liquid evaporates, cool the filling completely, and leave space between the rolls.
• Can I use different vegetables? Yes. Thinly sliced zucchini, snow peas, napa cabbage, or additional bell pepper can work well. Avoid vegetables that release a lot of water unless they are cooked thoroughly first.
• Can I freeze them? For the best texture, freeze assembled uncooked spring rolls in a single layer before transferring them to a freezer-safe container. Air fry from frozen, adding several minutes to the cooking time as needed.
• Why do I need to turn them halfway through? Turning helps the wrapper brown more evenly and reduces the chance of one side remaining pale or soft.

Conclusion

These vegetable spring rolls are a reminder that homemade appetizers do not have to be complicated. Keep the filling dry, give the rolls room in the air fryer, and you will be rewarded with that irresistible crisp texture.

Make them your own with the vegetables and dipping sauce your family loves. What would you add to the filling for your perfect spring roll?

Happy cooking, from my kitchen to yours!