Air Fryer Veggie Spring Rolls

You’ll make eight crisp rolls using eight 8.5-inch rice papers filled with 2 cups shredded cabbage, 1 cup julienned carrots, 1/2 cup sliced bell pepper, and 1/2 cup sliced mushrooms. Sauté 1 tbsp oil with 2 cloves minced garlic and 1 tsp grated ginger, add 2 tsp soy sauce until fragrant. Roll tightly, brush each with 1 tsp oil, air fry at 375°F for 8–10 minutes — then discover how to finish them.

Ingredients

You’ll need 12 rice paper wrappers, 2 cups shredded green cabbage, 1 cup julienned carrots, 1 cup thinly sliced red bell pepper, 1 cup sliced mushrooms (shiitake or cremini), 3 scallions thinly sliced, 2 cloves garlic minced, 1 tablespoon minced fresh ginger, 2 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon cornstarch (for sealing), a light spray of neutral oil for the air fryer, and salt and black pepper to taste; optional: 1/2 cup bean sprouts and a handful of cilantro for brightness.

Measure precisely. Toss fillings with soy and sesame; pat dry for crispness. Use fresh vegetables for vivid aroma.

Wet wrappers, place a modest mound, apply cornstarch to seal, and use a tight rolling technique so rolls cook evenly.

Equipment Needed

You’ll want a set of essential tools: a 12‑inch nonstick skillet, an 8‑inch chef’s knife, a 2‑quart mixing bowl, and a 12×18‑inch cutting board for rolling and prepping.

Use an air fryer with at least a 3.2‑quart basket, adjustable timer and temperature (preheat to 375°F) so the rolls come out golden and crisp in about 7–10 minutes.

Optional accessories that sharpen results include a silicone oil brush (¼‑inch bristles), heatproof tongs, nonstick parchment rounds, and an instant‑read thermometer to verify a 165°F internal filling.

Essential Kitchen Tools

If you’re making air fryer veggie spring rolls, gather a 3–4 qt mixing bowl for the filling and a 1–2 qt bowl for the sealing water, an 8-inch chef’s knife that slices cleanly through carrots and cabbage, and a sturdy cutting board with a non-slip mat so layers don’t slide. Add a 12×12-inch damp cloth to keep wrappers pliable, a metal spatula with a thin edge for gentle lifting, and a small digital scale for 5–10 g accuracy when portioning. Use flexible silicone brushes to apply water and oil, and clipped measuring spoons (1/4–1 tsp) for sauces. These kitchen gadgets and cooking essentials keep workflow efficient, let textures stay crisp or tender as you prefer, and invite creative technique refinement with measured, tactile confidence.

Air Fryer Specs

Air fryers with 3–5 qt (2.8–4.7 L) baskets work best for 8–12 spring rolls at a time, letting hot air circulate freely so wrappers turn evenly golden and crisp. You’ll want an air fryer capacity that fits a single layer; overcrowding yields soggy seams. Preheat to 375°F (190°C), use 8–10 minutes, flip at 4 minutes for even browning. You’ll feel the sizzle, smell toasted edges, see translucent rice paper become lacy and crisp.

Adjust temperature settings by ±10°F for altitude or wrapper thickness; you’ll notice crispness and color respond immediately, so tweak for consistent results every single batch.

Optional Accessories

Grab a few optional tools to speed up prep and sharpen results: a silicone work mat (12 × 16 in / 30 × 40 cm) gives a cool, nonstick surface for wrapping; 9–12 in (23–30 cm) tongs let you turn rolls without tearing delicate wrappers; an oil mister (6–8 oz / 180–240 ml) produces a fine, even sheen that browns to a golden, crackling crust; a 1 in (2.5 cm) pastry brush helps seal seams with a glossy egg or water wash; and a wire cooling rack (10 × 15 in / 25 × 38 cm) lifts rolls so steam escapes and edges stay crisp.

Place small dipping bowls for sauces nearby and stack spring roll wrappers on the mat within arm’s reach today.

Step-by-Step Instructions

Preheat your air fryer to 375°F (190°C).

Pat 12 rice wrappers dry.

In a bowl combine 2 cups shredded cabbage, 1 cup grated carrot, 1/2 cup thinly sliced bell pepper, 2 minced green onions and 1 tbsp soy sauce; for gentle Veggie blending pulse once in a food processor to keep crunch.

Lay one wrapper, brush 1 tsp water on edges, place 2–3 tbsp filling 1 inch from edge.

Fold bottom up, fold sides in, roll tightly; repeat Spring roll assembly for remaining wrappers.

Lightly spray rolls with 1 tsp oil each.

Arrange seam-side down in a single layer in the fryer basket.

Cook 8–10 minutes, flipping halfway, until edges are golden brown and crisp.

Expect an audible crackle when they finish.

Tips and Variations

Brush each roll with 1 tsp neutral oil or lightly spray, then air fry at 400°F (200°C) for 8–10 minutes, flipping halfway so they turn golden-brown and crackle when tapped.

For extra crisp, tuck a 1–2 mm strip of parchment under a few rolls to lift hot air circulation, or add 1 tsp cornstarch to 1/4 cup water and brush the seam for a firmer seal.

For fillings, you can use 1/2 cup shredded carrot + 1/2 cup thinly sliced cabbage + 2 tbsp scallions, or swap for 1/2 cup chopped shiitake + 1/4 cup crumbled firm tofu and 1 tsp toasted sesame for an umami punch.

Crisping Techniques

For a reliably crisp shell, spray or lightly brush each roll with 5–10 mL (1–2 tsp) neutral oil, arrange them single-layer with 1–2 cm spacing, and air-fry at 200°C (400°F) for 8–12 minutes, flipping once at 4–6 minutes — you’ll see a golden-brown color and hear a faint sizzle when they’re ready.

Use a light oil mist for uniform browning; avoid puddles. Preheat the air fryer 2–3 minutes to stabilize heat.

For extra crunch, give rolls a 1–2 minute blast at 210°C (410°F) at the end. Rotate trays if cooking larger batches to maintain even airflow.

Test one roll for doneness before serving. These crisping methods focus on precise timing and temperature, optimizing texture while keeping fillings moist and inventive.

Try different oil sprays.

Creative Filling Ideas

Although you’ll want to keep fillings balanced, aim for roughly 200–250 g total filling per 8–10 spring rolls and build contrast:

150 g thinly shredded cabbage + 80–100 g julienned carrot + 30–40 g sliced scallions sautéed 3–4 minutes with 1 tsp soy sauce and 1 tbsp sesame oil yields a fragrant, slightly sweet base.

Swap in a Mushroom medley (150 g), sautéed until golden, for umami depth; add Spicy tofu (100 g) crumbled with 1 tsp chile paste for heat. Roast 120 g Sweet potato cubes until caramelized for sweetness.

Stir in 40 g Quinoa blend for body, or keep Classic carrot and Crunchy cabbage raw for snap. Finish with Fresh herbs: 8–10 Thai basil leaves for perfume. Roll and air-fry 10–12 minutes.

Dipping Sauces and Serving Suggestions

Sauces make the rolls sing: prepare a tangy sweet-chili (1/4 cup sweet chili sauce, 1 tsp lime juice, 1/2 tsp fish sauce), a creamy peanut dip (3 tbsp creamy peanut butter, 2 tbsp warm water, 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp chili oil) and a bright soy-sesame dip (3 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1/2 tsp honey, sliced scallion).

For dipping sauce ideas, whisk each until smooth; adjust acidity or heat to taste.

Serving platter suggestions: use a long platter. Garnish peanut dip with crushed peanuts, sweet-chili with lime zest, soy-sesame with toasted sesame seeds.

Arrange rolls upright for crisp edges to show. You’ll delight guests with glossy sauces and playful dipping.

Storage and Reheating

Once the rolls cool for 10 minutes to stop steam from soggying the wrapper, place them seam-side down in a single layer or in layers separated by paper towels in an airtight container; refrigerate up to 3–4 days.

For longer storage, freeze flat on a tray 1 hour, then transfer to a labeled freezer bag, removing as much air as possible — freezing methods preserve texture.

To reheat, preheat your air fryer to 375°F (190°C); air-fry 6–8 minutes, flipping once, until edges crisp and center reaches 165°F (74°C).

Alternatively, bake at 400°F (200°C) for 10–12 minutes. Thawing in fridge overnight shortens reheating time.

You’ll notice a renewed crunch and warm vegetable aroma when using these reheating techniques. Serve immediately for best flavor and texture.

Conclusion

You’ll love how these air-fried veggie spring rolls crisp in 10–12 minutes at 375°F, yielding golden shells that shatter with a satisfying crunch and reveal warmly seasoned cabbage, carrot, bell pepper, and mushroom filling. Brush with 1 tsp oil before cooking, and rest rolls 2 minutes on a rack to set. Serve immediately with 2 tbsp soy-ginger dipping sauce for a bright, savory contrast that elevates every bite, and enjoy a healthier, restaurant-quality snack today.

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Lauren Price

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