Easy Air Fryer Spring Rolls
My love for spring rolls started long before I had an air fryer — but once I discovered I could skip the hot oil and still get that satisfying crunch, everything changed.
These are filled with seasoned pork, crisp cabbage, and a savory splash of soy and sesame. Ready in under 35 minutes, they’re the kind of recipe that earns a permanent spot in your weekly rotation.
Variations & Substitutions
Swap ground pork for ground chicken or turkey if you want a lighter protein option — both work beautifully with the soy and sesame flavors. You can use finely chopped cooked shrimp for a coastal twist. You can also replace oyster sauce with hoisin sauce for a slightly sweeter profile.
If you’re not a fan of cabbage, finely shredded bok choy or bean sprouts make a great stand-in. Glass noodles added to the filling give a more traditional restaurant-style texture that’s hard to beat.
Tips & Tricks for Perfect Results
The single most important tip: let your filling cool completely before rolling. Hot filling creates steam inside the wrapper, which leads to soggy spring rolls. Keep wrappers covered with a damp towel while you work so they don’t dry out and crack.
Don’t overfill! Two tablespoons per roll is plenty. Roll them snugly but not too tight. For extra crispiness, give them a second light spray of oil right before they go into the air fryer. Flip at the halfway mark every single time.
Serving Suggestions
These spring rolls are absolute crowd-pleasers on an appetizer spread alongside dumplings, edamame, and wonton soup. For a fuller meal, pair them with fried rice or lo mein noodles and a crisp Asian cucumber salad on the side.
Sweet chili sauce is a classic dipping companion, but a spicy peanut sauce or a simple mix of soy sauce, rice vinegar, and chili flakes is equally fantastic. Set them out at your next gathering with a few dipping sauces in small bowls and watch them disappear faster than you can plate them.
Equipment Needed
You really don’t need much beyond the basics to pull these off successfully at home.
- Cooking spray
- Air fryer (basket-style or oven-style both work)
- Large skillet or wok
- Cutting board and sharp knife
- Mixing bowl
- Pastry brush or small bowl for the cornstarch slurry
- Tongs for flipping
Prep Ahead Tips
The filling can be made up to 2 days in advance and stored in an airtight container in the fridge — just make sure it’s fully chilled before you roll. You can also assemble the uncooked spring rolls, place them on a parchment-lined baking sheet, and refrigerate for up to 24 hours before air frying.
For longer storage, freeze them in a single layer first, then transfer to a freezer bag. Air fry directly from frozen at 375°F for 14–16 minutes, flipping halfway through. No thawing required.
Budget Tips
A bag of coleslaw mix (shredded cabbage and carrots pre-mixed) costs under $3 and eliminates the need to buy a whole head of cabbage and separate carrots — a small win that adds up. Ground pork is typically one of the most affordable proteins at the grocery store.
Spring roll wrappers come in large packs, so freeze the extras for your next batch. Making these at home costs a fraction of takeout prices, and you get a full dozen rolls for the price of maybe four at a restaurant.
Storage & Reheating
Leftover cooked spring rolls keep well in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 4–5 minutes — they’ll crisp right back up like they’re fresh. Avoid the microwave if you can; it softens the wrapper and you lose all that satisfying crunch.
For freezing cooked spring rolls, freeze in a single layer first, then bag them. Reheat from frozen in the air fryer at 375°F for about 8–10 minutes, flipping once.
Easy Air Fryer Spring Rolls
Ingredients
For the Filling:
- 2 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 1 cup cooked ground pork or shrimp chopped
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp oyster sauce
- ½ tsp black pepper
For Assembly:
- 12 spring roll wrappers found in the freezer section
- 1 tbsp cornstarch + 2 tbsp water for sealing
- Cooking spray or light brush of oil
Instructions
- Make the filling. Heat a skillet over medium-high heat and cook your ground pork or shrimp until done. Add garlic and ginger, cook 1 minute. Toss in cabbage, carrots, and green onions. Stir in soy sauce, sesame oil, oyster sauce, and pepper. Cook 2–3 minutes until the veggies soften slightly. Let the mixture cool completely before wrapping — this step matters!
- Prep your wrappers. Lay a spring roll wrapper flat on a clean surface, angled like a diamond. Place about 2 tablespoons of filling in the lower third of the wrapper.
- Roll them up. Fold the bottom corner up over the filling, fold in both sides, then roll tightly toward the top corner. Dab the cornstarch slurry on the final edge to seal. Repeat with remaining wrappers.
- Air fry. Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray the basket and the spring rolls with cooking spray. Arrange in a single layer — don’t stack them. Air fry for 10–12 minutes, flipping halfway through, until golden and crispy.
- Serve immediately with sweet chili sauce, soy sauce, or your favorite dipping sauce.
