Air Fryer Vegetable Spring Rolls
Air Fryer Vegetable Spring Rolls are not only a healthier alternative to the traditional deep-fried version but also a versatile snack or appetizer that you can easily customize. With a crispy exterior and savory veggie filling, these spring rolls offer both flavor and texture in every bite. Plus, they’re quick to make, require minimal ingredients, and can be tailored to fit various dietary needs.
Calories: 104kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 cups finely shredded napa cabbage
- 2 cups mung bean sprouts
- 1 cup finely shredded carrots
- 1 cup finely chopped shiitake mushrooms or baby portabella as a substitute
- ½ cup finely sliced green onion
- 1 tablespoon cornstarch mixed with 1 tablespoon water cornstarch slurry
- 1 ½ tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For Preparing the Spring Rolls:
- 12 square spring roll wrappers
- 1 tablespoon cornstarch mixed with 1 tablespoon water to secure the spring rolls
- 2-3 tablespoons vegetable oil for brushing
For the Sweet Chili Dipping Sauce:
- ¼ cup Thai sweet chili sauce
- 2 tablespoons distilled white vinegar
- 2-4 tablespoons finely chopped cilantro
Instructions
- Prepare the Filling:
- Heat a large pan or wok over medium heat. Add vegetable oil and sauté napa cabbage, bean sprouts, carrots, and shiitake mushrooms until slightly softened (about 2-3 minutes). Stir constantly.
- Add the green onions, cornstarch slurry, sugar, salt, and pepper. Stir for 1-2 more minutes. Remove from heat and let cool in a large bowl.
- Preheat the Air Fryer:
- Preheat your air fryer to 400°F (200°C).
- Assemble the Spring Rolls:
- Lay a spring roll wrapper on a flat surface in a diamond shape (corner facing you). Brush the top corner with cornstarch slurry.
- Place about 3 tablespoons of the vegetable filling in the center of the wrapper. Fold the lower third over the filling, then fold in the left and right corners. Roll from the bottom up to form a cylinder and seal the edges with more cornstarch slurry. Repeat with remaining wrappers.
- Air Fry the Spring Rolls:
- Brush each spring roll lightly with vegetable oil. Place in a single layer in the air fryer basket, leaving space between each roll.
- Air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Make the Dipping Sauce:
- In a small bowl, mix the Thai sweet chili sauce, white vinegar, and cilantro. Adjust seasoning to taste.
- Serve:
- Serve the spring rolls immediately with the dipping sauce.
Notes
- For a healthier option, use a spray to lightly coat the spring rolls with oil.
- These spring rolls can be frozen before or after cooking. If freezing before cooking, freeze them on a baking sheet for 2-3 hours, then transfer to a freezer bag. Air fry from frozen at 400°F (200°C) for 15-18 minutes.
- You can easily add protein (such as shredded rotisserie chicken, tofu, or shrimp) to the vegetable filling for a heartier meal.
- Calories: 104 kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 1g
- Cholesterol: 1mg
- Sodium: 302mg
- Potassium: 167mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 1873 IU
- Vitamin C: 7mg
- Calcium: 23mg
- Iron: 1mg