These Air Fryer Spring Rolls are so shatteringly crispy, you'll never believe they weren't deep-fried. Packed with a vibrant filling of shredded cabbage, carrots, bean sprouts, and glass noodles, they come together in under 20 minutes with barely any oil. Whether you're meal prepping, hosting a party, or just craving that satisfying crunch on a Tuesday night, this recipe delivers takeout-level results straight from your air fryer — minus the grease and the guilt.
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Why You'll Love This Air Fryer Spring Rolls Recipe
I've been making spring rolls for years — the traditional deep-fried kind, the fresh rice paper kind, all of them. But ever since I started experimenting with my air fryer, I honestly can't go back. The first time I pulled a batch of these out of the basket and heard that crackle when I picked one up, I knew this was going to become a regular thing in my kitchen. The wrapper gets this incredible, even golden color all the way around, and the filling stays perfectly tender and juicy inside.
What I love most is how approachable this recipe is. You don't need a giant pot of bubbling oil. You don't need a deep-fry thermometer. You don't need to worry about splattering grease or that lingering fried smell in your kitchen for the next three days. Just load up the basket, hit start, and flip them once halfway through. That's it. If you've tried my Vietnamese Fresh Spring Rolls, think of these as their crispy, warm, cozy cousin — perfect for cooler evenings or when you want something with a little more crunch.
They're also endlessly customizable. Swap the veggies, add some protein, change up the dipping sauce — I'll walk you through all the variations below. The base recipe is naturally vegan, which makes it great for feeding a crowd with mixed dietary needs. And at just 18 minutes from start to finish, these might be the fastest appetizer in your rotation.
Ingredients for Air Fryer Spring Rolls
One of the best things about this recipe is how simple the ingredient list is. You probably have most of these in your kitchen already. Here's what each component brings to the party:
- Green cabbage — The backbone of the filling. It stays slightly crunchy even after cooking, giving you that textural contrast against the crispy wrapper. Shred it as finely as you can for the best results.
- Carrots — Julienned thin so they cook quickly and add a natural sweetness and beautiful color to every bite.
- Bean sprouts — These add a fresh, watery crunch that keeps the filling from feeling too dense.
- Glass noodles (vermicelli) — Soaked and snipped into short pieces, they give the filling body and help absorb the seasoning.
- Garlic and ginger — The aromatic duo that makes everything taste better. Fresh is non-negotiable here.
- Soy sauce and sesame oil — A little goes a long way. These season the raw filling so everything tastes balanced before it even hits the air fryer.
- Spring roll wrappers — Look for the thin, wheat-based wrappers in the freezer section of your Asian grocery store. Don't confuse these with rice paper wrappers, which are a different product entirely.
- Cornstarch slurry — Your secret weapon for keeping those spring rolls sealed shut during cooking.
Substitutions and Variations
This recipe is a fantastic blank canvas. Here are some of my favorite ways to switch things up:
- Add protein: Mix in cooked and crumbled ground pork, shrimp, or seasoned tofu crumbles for a heartier filling. Just make sure any protein is pre-cooked, since the air fry time is short.
- Go gluten-free: Swap the soy sauce for coconut aminos and use gluten-free spring roll wrappers (rice-based ones are available at most Asian markets).
- Make them spicy: Add a teaspoon of sriracha or a finely diced Thai chili directly into the filling mixture for a kick of heat.
- Switch the veggies: Shredded purple cabbage, julienned zucchini, diced mushrooms, or water chestnuts all work beautifully. Just keep the total volume around 4 cups so you don't overstuff them.
- Try a different sauce: Peanut dipping sauce, hoisin-based sauce, or a simple soy-ginger dip are all excellent alternatives.
How to Make Air Fryer Spring Rolls
Step 1: Prepare the Filling
Start by combining your shredded cabbage, julienned carrots, bean sprouts, and soaked glass noodles in a large mixing bowl. Add the minced garlic, grated ginger, and sliced green onions. Drizzle in the soy sauce and sesame oil, sprinkle in the white pepper, and toss everything together until the vegetables are evenly coated. One important tip: don't salt the vegetables ahead of time or let the filling sit too long — the salt in the soy sauce will draw out moisture, and excess liquid is the enemy of a crispy spring roll.
Step 2: Roll the Spring Rolls
Place a spring roll wrapper on your work surface in a diamond orientation (one corner pointing toward you). Spoon about 2 tablespoons of filling onto the lower third of the wrapper, shaping it into a tight log. Fold the bottom corner up and over the filling, then fold in the left and right sides snugly — like you're wrapping a burrito. Roll it up tightly toward the top corner, keeping even pressure so there are no air pockets. Before you seal, brush that top corner with your cornstarch slurry, then press it down firmly. The tighter you roll, the crispier the result. Repeat with the remaining wrappers.
Step 3: Air Fry Until Golden
Preheat your air fryer to 390°F (200°C) — this step matters, so don't skip it. A hot air fryer means the wrapper starts crisping immediately on contact. Give each spring roll a generous spray of cooking oil on all sides. Arrange them in a single layer in the basket, leaving a little space between each one so the hot air can circulate. Cook for 8 minutes total, flipping them at the 4-minute mark. You're looking for a deep golden brown color and a wrapper that sounds hollow when you tap it.
Step 4: Make the Dipping Sauce and Serve
While your spring rolls are getting crispy, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. That's it — four ingredients, thirty seconds, and you've got a sauce that's sweet, salty, tangy, and nutty all at once. Serve it alongside the hot spring rolls and try not to eat them all before they make it to the table.
What to Serve with Air Fryer Spring Rolls
These spring rolls work as an appetizer, a snack, or part of a bigger spread. Here are some of my favorite pairings:
- Air Fryer Chicken Wings — the ultimate crispy combo for game day or a casual dinner party.
- A big bowl of steamed jasmine rice and your favorite stir-fry for a complete meal.
- A light Asian-inspired salad with sesame ginger dressing to keep things fresh and balanced.
- Wonton soup or hot and sour soup — spring rolls and soup is a classic pairing for good reason.
- Fried rice or lo mein if you're going all-in on a takeout-style dinner at home.
Tips for the Crispiest Air Fryer Spring Rolls
- Don't overfill: It's tempting to pack in as much filling as possible, but overstuffed spring rolls burst open during cooking. Stick to about 2 tablespoons per roll.
- Squeeze out excess moisture: If your bean sprouts or cabbage seem particularly wet, give the filling a gentle squeeze with clean hands or press it in a fine-mesh strainer before rolling.
- Spray generously: Oil spray isn't optional here. It's what creates that deep-fried color and crunch. Hit every surface — top, bottom, and sides.
- Don't overcrowd the basket: Air fryers work by circulating hot air. If the spring rolls are touching or stacked, you'll get steamed spots instead of crispy ones. Cook in batches if needed.
- Preheat your air fryer: A cold start leads to uneven cooking and a less crispy wrapper. According to Healthline's review of air frying, preheating also helps reduce overall cook time, which preserves more nutrients.
- Seal them well: Every unsealed edge is a place where the filling can leak out and burn onto your basket. Be generous with the cornstarch slurry and press those seams firmly.
How Do You Store Leftover Spring Rolls?
If you somehow have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between layers so they don't stick together. For longer storage, freeze them on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They'll keep in the freezer for up to 2 months. Pro tip: freeze them before cooking for the best results — just add 2-3 extra minutes to the air fry time when cooking from frozen.
Can You Reheat Air Fryer Spring Rolls?
Absolutely, and the air fryer is by far the best tool for the job. Preheat it to 350°F, arrange the spring rolls in a single layer, and reheat for 3-4 minutes until they're hot through and crispy again. The microwave will make them soggy, and the oven takes too long for what should be a quick reheat. If reheating from frozen, go with 375°F for about 5-6 minutes, flipping once.
Are Air Fryer Spring Rolls Healthy?
Compared to traditional deep-fried spring rolls, these are significantly lighter. Deep frying submerges the food in oil, meaning the wrapper absorbs a substantial amount of fat. Air frying uses just a light misting of oil spray, which can reduce the overall fat content by up to 75%. The filling itself is loaded with vegetables and glass noodles, making these a solid source of fiber and vitamins. They're naturally vegan, low in saturated fat, and you control exactly what goes into them — no mystery ingredients.
Can You Use Rice Paper Instead of Spring Roll Wrappers?
You can, but the result will be quite different. Rice paper wrappers are thinner and more delicate. They'll crisp up in the air fryer, but they tend to be more brittle and shatter rather than giving you that classic, chewy-crunchy texture. If you do use rice paper, dip each sheet in warm water for just a few seconds — you want it pliable but still slightly firm. Wheat-based spring roll wrappers are really the way to go for the most authentic result and the best crunch factor.
Why Are My Spring Rolls Not Crispy?
This is the number one question I get, and it almost always comes down to one of three things. First, not enough oil spray — you need a visible, even coating on every surface for browning to happen. Second, overcrowding the basket, which traps steam and prevents the hot air from doing its job. And third, too much moisture in the filling. If your vegetables released water while you were rolling, drain it off before using the filling. A wet filling creates steam inside the wrapper, which fights against crispiness from the inside out. Follow those three rules — oil, space, and dry filling — and your spring rolls will crackle every single time.
Air Fryer Spring Rolls
Ingredients
Equipment
Method
- Combine the shredded cabbage, julienned carrots, bean sprouts, soaked and chopped glass noodles, minced garlic, grated ginger, and sliced green onions in a large mixing bowl. Add the soy sauce, sesame oil, and white pepper. Toss everything together until the vegetables are evenly coated.
- Mix cornstarch and water in a small bowl until smooth to create a sealing slurry. Set aside.
- Place a spring roll wrapper on a clean surface in a diamond orientation. Spoon about 2 tablespoons of filling onto the lower third. Fold the bottom corner up and over the filling, fold in the left and right sides, and roll tightly toward the top corner. Brush the top corner with cornstarch slurry to seal. Repeat with remaining wrappers.
- Preheat your air fryer to 390°F (200°C).
- Spray the spring rolls generously with cooking spray on all sides. Arrange in a single layer in the air fryer basket, leaving space between each roll. Cook for 8 minutes total, flipping at the 4-minute mark, until deep golden brown and crispy.
- While the spring rolls cook, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil in a small bowl for the dipping sauce.
- Serve the spring rolls immediately with the dipping sauce on the side. Enjoy while hot and crispy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Kitchen Tools You'll Need
- Air Fryer
- Cutting Board
- Kitchen Tongs
- Mandoline Slicer (optional, for julienning)
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