Air Fryer Vegetable Spring Rolls
These air fryer vegetable spring rolls are crispy, light, and easy to make. They use simple ingredients and cook fast. Anyone can prepare them, and everyone will enjoy them.
Equipment
- Air fryer
- Large skillet
- mixing bowl
- Cutting board
- Chef’s knife
- Measuring spoons
- Small brush for oil
Ingredients
- Spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ red bell pepper thinly sliced
- ½ cup mushrooms finely chopped
- ½ cup bean sprouts
- 2 green onions sliced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- Salt and pepper
- Light cooking oil for brushing
Instructions
- Heat a skillet. Add garlic and ginger.
- Add cabbage, carrots, mushrooms, bean sprouts, and bell pepper.
- Season with soy sauce, sesame oil, salt, and pepper. Cook until veggies soften.
- Let the filling cool slightly.
- Place a spring roll wrapper on a flat surface. Add a spoonful of filling.
- Roll tightly: fold the bottom, fold the sides, and roll to seal. Use water to seal edges.
- Preheat air fryer to 375°F (190°C).
- Brush each roll lightly with oil.
- Air fry for 8–10 minutes, flipping halfway.
- Serve warm with your favorite dipping sauce.
Notes
Do not overfill the wrappers.
Keep unused wrappers under a damp towel to prevent drying.
A light brush of oil helps the rolls crisp.
Add tofu or glass noodles for variation.
For extra crunch, air fry 1–2 minutes longer.