Homemade vegetable spring rolls crisp up beautifully in the air fryer with just a spray of oil — no vat of hot oil needed. Fill them with a quick stir-fry of crunchy veg. Here's how.
Key takeaways
Q: How do you make spring rolls in an air fryer?
A: Roll a cooled veg filling in spring roll wrappers, spray with oil, and air fry at 190°C (375°F) for 10–12 minutes, until crisp.
Q: How do you seal them?
A: Brush the edge with a flour-water paste so they don't unroll.
The method
Stir-fry shredded cabbage, carrot, pepper and beansprouts with soy and ginger, then cool it so the wrappers don't go soggy. Roll tightly in spring roll wrappers, sealing the edge with a flour-water paste, spray with oil, and air fry until crisp and golden, turning once.
The recipe
Air Fryer Vegetable Spring Rolls
Ingredients
- Spring roll wrappers
- Cabbage, carrot, pepper, beansprouts
- Soy, ginger, garlic
- Flour-water paste, oil spray
Method
- Stir-fry the veg; cool completely.
- Roll tightly; seal with paste.
- Spray with oil; single layer.
- Air fry at 190°C for 10–12 minutes.
Tips
- Cool the filling so wrappers stay crisp.
- Roll tightly and seal the edge.
- Spray with oil for golden crunch.
Frequently asked questions
How do you make spring rolls in an air fryer?
Roll a cooled stir-fried veg filling in wrappers, seal with a flour-water paste, spray with oil, and air fry at 190°C for 10–12 minutes until crisp and golden.
How do you stop spring rolls being soggy?
Cool the filling completely before rolling and don't overfill — a hot or wet filling steams the wrapper and stops it crisping.
Cooking frozen ones instead?
See our guide to air frying frozen spring rolls — they go straight in from frozen, no defrosting.