Spring rolls are a beloved appetizer across Asian cuisines, known for their thin, crisp wrappers and flavorful fillings. This vegetable-packed version combines cabbage, carrots, bell peppers, bean sprouts, and spring onions for a colorful mix that’s both fresh and satisfying.
The filling is lightly stir-fried with garlic, soy sauce, and sesame oil, ensuring it stays vibrant and slightly crunchy. Instead of deep frying, the rolls are air-fried for a fraction of the oil, making them lighter yet still irresistibly crispy.
They’re great for entertaining because you can prep the rolls ahead of time, refrigerate or freeze them, and cook just before serving. Pair them with sweet chili sauce, soy dip, or peanut sauce for the perfect bite.
Prepare the Filling
- Heat oil in a large pan or wok over medium-high heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add cabbage, carrots, bell peppers, bean sprouts, and spring onions.
- Stir-fry for 3–4 minutes until vegetables are slightly softened but still crisp.
- Season with soy sauce, sesame oil, salt, and pepper.
- Stir well, cook for another minute, then remove from heat.
7. Let the filling cool completely before wrapping.
Assemble the Spring Rolls
Place a spring roll wrapper on a clean surface with a corner pointing toward you.
Add 2 tbsp of filling near the bottom third of the wrapper.
Fold the bottom corner over the filling, then fold in both sides.
Roll tightly and seal the edge with water.
Repeat with remaining wrappers and filling.
Air Fry the Spring Rolls
Preheat the air fryer to 180°C (360°F).
Arrange rolls in a single layer in the air fryer basket.
Brush or spray lightly with oil.
Air fry for 5 minutes, then flip, brush the other side with oil, and cook for another 5 minutes.
For extra crispiness, air fry an additional 2–4 minutes.
Serve
Serve immediately with sweet chili sauce, soy dip, or your favorite chutney.
Tips and Tricks
- Cool filling completely — A hot filling can steam the wrapper and make it soggy.
- Seal tightly — This prevents the rolls from opening during cooking.
- Don’t overcrowd the basket — Cook in batches for even crisping.
- Freezer-friendly — Freeze uncooked rolls in a single layer; cook directly from frozen, adding 2–3 minutes to cooking time.
- Add variety — Try adding mushrooms, tofu, or shredded cooked noodles for a twist.
Frequently Asked Questions
Yes, bake at 200°C (392°F) for 15–18 minutes, flipping halfway through.
Yes, but the texture will be different — softer and chewier rather than crispy.
Yes, assemble and refrigerate uncooked rolls for up to 6 hours before cooking.
Use gluten-free wrappers and tamari instead of soy sauce for a gluten-free version.
