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Crunchy air-fried spring rolls are my favorite shortcut when I'm craving something satisfying and crispy but don't want to mess with the stove or preheat the oven. They're super quick to whip together whether you're making a snack for yourself or passing a tray to friends. You get that golden crunch outside and steamy veggie center just like the ones out—but without all the heavy oil.
I first gave these a try after a tiring workday when I was thinking about ordering in. Couldn't believe how easy it was to nail the crunch. Ever since then, my buddies basically demand them for game nights.
Inviting Ingredients
- Vegetable oil: Two tablespoons Brings out flavors and softens veggies Stick with something neutral—nothing with a strong taste
- Napa cabbage: Two cups, shredded fine Light crunch and softness Hunt for crisp leaves with lots of color
- Bean sprouts: Two cups Delivers a tiny pop of sweetness and moisture Keep an eye out for the fresh, snappy kind
- Carrots: One cup, shredded Good for color and that sweet bite Pick ones that don't feel rubbery
- Mushrooms: One cup, chopped up Brings a savory, earthy flavor Pick ones that aren't squishy
- Green onion: Half cup, sliced thin Adds a kick of aroma Look for perky green stalks
- Cornstarch stirred with water: Keeps stuffing together and seals up rolls Make sure to mix until smooth so it isn't lumpy
- White sugar: One and a half tablespoons Lifts all the flavors A touch of sweetness does wonders
- Salt: One teaspoon Can't skip the seasoning Use a fine kind so it mixes easy
- Ground black pepper: Half teaspoon For a hint of warmth Fresh is always best
- Spring roll wrappers: Eight to twelve Find them in the freezer—grab wheat ones, not rice
- Oil for brushing: Two to three tablespoons Gets that good golden crisp Just brush it on for best results
Easy Instructions
- Chop All Veggies:
- Shred your carrots and cabbage, slice onions, and dice mushrooms. That way everything softens the same and is easy to roll up.
- Sizzle Up the Filling:
- Heat oil in a big skillet over medium. Toss in your mushrooms, sprouts, carrots, and cabbage when the oil's hot. Stir for two or three minutes till they're getting tender but not mushy.
- Mix Everything Together:
- Add in green onions, salt, sugar, pepper, and part of the cornstarch slurry. Toss for a couple more minutes. The mix should wilt slightly but still be bright. Slide it off the heat and let it cool.
- Fill and Roll:
- Lay a wrapper on the counter like a diamond. Brush the top edge with some more smooth cornstarch mix. Put about three spoonfuls of veggies near the bottom, fold up the bottom point, then tuck the sides and roll up tight. Use more cornstarch to stick it closed if needed. Repeat with the rest.
- Get the Air Fryer Hot:
- Preheat your air fryer at four hundred (that's Fahrenheit) for three minutes so the rolls cook even.
- Brush & Line Up Your Rolls:
- Brush oil all around each roll and set them in the fryer basket spaced out so air can move freely.
- Fry for Crunch:
- Twelve to fifteen minutes at four hundred—flip them over halfway so both sides turn golden and crisp.
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I always sneak in plenty of mushrooms for my favorite filling. They grab all the flavors and keep the inside juicy—plus, my brother tries to grab every mushroom roll before anyone else can!
Smart Storage
Pop leftover spring rolls into a container with a lid and chill in the fridge. They’ll be good for three days. To bring the crispy back, toss them in the air fryer at three seventy five for three minutes. You can freeze them un-cooked and cook straight from the freezer—just tack on a couple extra minutes in the air fryer.
Ingredient Swaps
Can’t get napa cabbage? Go with regular green or savoy. If you’re not into mushrooms, just use more sprouts or carrots. Slaw mixes from the store work too and skip some chopping. If there’s no spring roll wrappers, egg roll wrappers are fine—they're just a bit thicker.
How to Serve
These are perfect with an easy dip. Mix soy sauce and splash in some rice vinegar or go with sweet chili sauce for a kick. For parties, try a tray of pickled veggies next to them to balance things out. Sometimes I’ll put a big bowl of noodle salad on the side to make a meal.
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Cultural Backstory
Spring rolls are a classic starter you’ll find all over Asia, but using the air fryer is a fresh twist. They’re usually enjoyed for special events, but with modern gadgets, anyone can make them anytime. That's part of why they're catching on—quick and still special.
Common Recipe Questions
- → What can I do to keep spring rolls from going soggy in an air fryer?
Brush some oil all over before cooking and make sure they’re not packed in tightly so the air can move around. Try not to let your filling get watery.
- → Which sauces go well with these air fryer spring rolls?
Sweet chili, tangy vinaigrette, plain soy, or thick hoisin all bring something tasty. Just dunk in whatever you’re craving.
- → Can I toss meat into the filling too?
Definitely! Cooked chicken or ground pork can mix in with the veggies for more bite and protein.
- → Can spring roll wrappers be swapped with egg roll wrappers?
Egg roll wrappers will work if that’s what you have. The texture won’t be the same, but they still come out tasty.
- → What’s the best way to keep and reheat leftover spring rolls?
Pop leftovers in the fridge and air fry them again at 350°F for about 4 or 5 minutes so they get their crunch back.