Air Fryer Vegetable Spring Rolls
These homemade air fryer vegetable spring rolls have a crisp pastry wrapper and a simple cabbage-and-carrot filling. They are lightly brushed with oil and air fried until golden, making them an easy appetizer or teatime snack.
Servings: 8
Equipment
- Air fryer
- Wide frying pan
- Grater or food processor
- pastry brush
- small bowl
Ingredients
For the spring rolls
- 8 spring roll pastry sheets 21 × 21 cm, thawed according to the packet instructions
- 2 tablespoons avocado oil or peanut oil for brushing
For the cornflour slurry
- 2 tablespoons cornflour
- 1 tablespoon water
For the vegetable filling
- 1 tablespoon sesame oil
- 3 cups cabbage finely shredded
- 1 cup carrots finely shredded
- Salt to taste
- Black pepper to taste
Instructions
- Add the cornflour and water to a small bowl. Mix until smooth and set aside. This slurry will be used to seal the spring rolls.
- Finely shred the cabbage and carrots into thin, short strips so the filling is easy to roll.
- Heat 1 tablespoon oil in a wide pan over medium-high heat.
- Add the shredded cabbage and carrots. Season with salt and black pepper.
- Stir-fry the vegetables for 3–4 minutes, until slightly softened but not watery.
- Transfer the filling to a plate and allow it to cool completely. Warm filling can soften the pastry sheets.
- Place one spring roll sheet on a clean surface with one corner facing you. Keep the remaining sheets covered so they do not dry out.
- Place approximately 2 tablespoons of the cooled filling near the bottom corner. Use less filling when working with smaller pastry sheets.
- Fold the bottom corner firmly over the filling and roll forward once.
- Fold the left and right corners towards the centre, keeping the filling enclosed.
- Continue rolling tightly towards the final corner. Brush the corner with the cornflour slurry and press gently to seal.
- Repeat with the remaining pastry sheets and filling. Keep the prepared spring rolls covered while assembling the rest.
- Preheat the air fryer to 185°C | 365°F for 5 minutes.
- Lightly brush all sides of the spring rolls with oil.
- Arrange the spring rolls in the air fryer basket in a single layer, leaving a little space between each one. Cook in batches if necessary.
- Air fry at 185°C | 365°F for 10 minutes.
- Turn the spring rolls, brush any dry areas lightly with oil and air fry for another 6–8 minutes, until crisp and evenly golden.
- Serve immediately with sweet chilli sauce, sriracha or another favourite dipping sauce.
Video
Notes
- Use flour-based spring roll pastry sheets, not rice paper wrappers.
- Remove only the number of pastry sheets you need.
- Keep them covered with a slightly damp kitchen towel while assembling the rolls so they do not dry out.
- Make sure the vegetable filling is completely cool and not watery before rolling. Do not overfill the pastry sheets, as they may split during cooking.
- If using 25 × 25 cm pastry sheets, they can be cut into four equal squares for mini spring rolls.
- Use a smaller quantity of filling in each one.
- Cooking time will vary depending on the wrapper thickness, spring roll size and air fryer model.
- Reheat leftover spring rolls at 185°C | 365°F for 3–5 minutes, turning once, until crisp.