Air Fried Spring Rolls (Printable Version)

Golden spring rolls filled with savory veggies, air fried to crispy perfection, served with tangy sweet chili sauce.

# What You Need:

→ Spring Rolls

01 - 1 tablespoon vegetable oil
02 - 2 cups shredded green cabbage
03 - 1 cup julienned carrots
04 - 1 cup bean sprouts
05 - 1/2 cup sliced shiitake mushrooms
06 - 2 green onions, thinly sliced
07 - 2 garlic cloves, minced
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 12 spring roll wrappers
11 - Cooking spray or additional vegetable oil for air frying

→ Sweet Chili Dipping Sauce

12 - 1/3 cup rice vinegar
13 - 1/4 cup water
14 - 1/4 cup granulated sugar
15 - 2 tablespoons sweet chili sauce
16 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Steps:

01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add shredded cabbage, julienned carrots, sliced mushrooms, green onions, and minced garlic. Cook while stirring for 4-5 minutes until vegetables begin to soften.
02 - Add bean sprouts, soy sauce, and sesame oil to the skillet. Stir-fry for an additional 1-2 minutes. Transfer to a bowl and allow to cool slightly.
03 - Position a spring roll wrapper on a clean work surface with one corner pointing toward you. Place 2 tablespoons of filling near the bottom corner. Fold the bottom corner up and over the filling, tuck in the side corners, and roll tightly away from you. Seal the final edge with a small amount of water. Repeat with remaining wrappers and filling.
04 - Preheat air fryer to 390°F for 3 minutes. Lightly brush or spray assembled spring rolls with vegetable oil on all sides. Arrange rolls in a single layer in the air fryer basket without overlapping. Work in batches if necessary.
05 - Air fry for 8-10 minutes, turning rolls halfway through cooking time, until golden brown and crispy on all sides.
06 - In a small saucepan, combine rice vinegar, water, granulated sugar, and sweet chili sauce. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve sugar completely. Add cornstarch slurry and cook while stirring continuously for approximately 1 minute until sauce thickens. Remove from heat and allow to cool to room temperature.
07 - Arrange hot spring rolls on a serving platter. Serve with cooled sweet chili dipping sauce on the side.

# Expert Advice:

01 -
  • Air frying cuts the oil way down, so you get that impossible crunch without the heavy feeling afterward.
  • The whole thing comes together in under an hour, making it perfect for impressing people on a weeknight.
  • That sweet chili sauce is the real star, tangy and spicy in ways that make every bite feel special.
02 -
  • Soggy rolls happen when the filling isn't cool enough or when you make them too far in advance, so always let the vegetables cool before assembling.
  • The cornstarch slurry in the sauce is what transforms it from thin and forgettable to glossy and clingy, coating each bite perfectly.
03 -
  • Arrange your rolls so they're not touching in the air fryer basket, letting that hot air circulate freely on all sides for maximum crispiness.
  • Keep a small bowl of water nearby while rolling, using just your fingertip to seal each wrapper so they don't tear or come apart during cooking.
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