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Air Fryer Vegetable Spring Rolls: A Crispy Twist on an Asian Classic

Preparation: 30 minutes Cooking: 12 minutes Cook
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Spring rolls, with their delicate rice paper wrappers and fresh, crisp fillings, have long been a beloved staple in Asian cuisine. These delectable parcels of goodness are a symbol of spring and renewal in many Asian cultures, often served during the Lunar New Year and other festive occasions. Today, we’ll embark on a culinary journey to create a twist on this classic dish by preparing Air Fryer Vegetable Spring Rolls. This modern take infuses traditional flavors with a healthy, crispy texture, thanks to the magic of air frying.

Historical Context:

The history of spring rolls can be traced back to ancient China. Initially, they were a seasonal delicacy served during the springtime, filled with fresh, seasonal vegetables and meats. Over time, spring rolls have evolved and diversified across Asia, with each region adding its own unique flavors and ingredients.


1. Prepare the Filling:

a. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat.

b. Add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

c. Add shiitake mushrooms, red bell pepper, and carrots. Sauté for 2-3 minutes until they begin to soften.

d. Add shredded cabbage and bean sprouts to the skillet. Stir-fry for another 2-3 minutes until the vegetables are slightly tender.

e. In a small bowl, combine soy sauce, sesame oil, rice vinegar, sugar, salt, and pepper. Pour this sauce over the vegetable mixture and stir-fry for an additional 2 minutes. Remove from heat and let it cool.

2. Assemble the Spring Rolls:

a. Place a spring roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond).

b. Spoon 2-3 tablespoons of the vegetable filling onto the lower third of the wrapper.

c. Fold the bottom corner over the filling, then fold in the sides.

d. Brush the top corner with beaten egg and roll up the spring roll, sealing it.

e. Repeat this process for the remaining wrappers and filling.

3. Air Fry the Spring Rolls:

a. Preheat your air fryer to 350°F (180°C) for about 3 minutes.

b. Lightly spray the spring rolls with cooking spray to ensure they become crispy.

c. Place the spring rolls in the air fryer basket in a single layer, ensuring they don’t touch.

d. Air fry for 6-8 minutes, turning halfway through, or until they turn golden brown and crispy.

4. Prepare the Dipping Sauce:

a. In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha sauce, minced garlic, and grated ginger. Adjust the sriracha sauce to your desired level of spiciness.

b. Garnish the sauce with sesame seeds and chopped green onions.

5. Serve and Enjoy:

a. Transfer the crispy Air Fryer Vegetable Spring Rolls to a serving platter.

b. Serve them with the prepared dipping sauce on the side.


prep time
cooking time
Preparation: 30 minutes Cooking: 12 minutes
total time
42 minutes


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  • 2 cups finely shredded cabbage

  • 1 cup julienned carrots

  • 1 cup bean sprouts

  • 1 cup sliced shiitake mushrooms

  • 1/2 cup thinly sliced red bell pepper

  • 2 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 teaspoon sugar

  • Salt and pepper to taste

  • 2 tablespoons vegetable oil for sautéing

  • For Assembling:

  • 12 spring roll wrappers

  • 1 egg, beaten (for sealing the rolls)

  • Cooking spray

  • Dipping Sauce:

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1/2 teaspoon sriracha sauce (adjust to taste)

  • 1 clove garlic, minced

  • 1 teaspoon grated ginger

  • Sesame seeds and chopped green onions for garnish


Prepare the filling.
Assemble the spring rolls.
Air fry the spring rolls.
Prepare the dipping sauce.
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