Air Fryer Spring Rolls Recipe

A stack of air fryer spring rolls filled with vegetables sits enticingly on a white plate, showcasing a perfect blend of crispiness and flavor.

5 from 1 vote

Air Fryer Spring Rolls Recipe

How long to cook air fryer spring rolls not frozen, homemade with cabbage and dipping sauce are easy to make from scratch for dinner.

Prep Time20

Cook Time12

Course: Appetizer, Entree

Cuisine: Chinese, Japanese

Keyword: air fryer, cabbage, egg rolls, ninja foodi, spring rolls, vegetarian

Servings:

Author: Justine

Equipment

1 air fryer
1 Bowl

Ingredients

12 large spring roll pastry wrappers like egg roll wrappers but thinner
3 cup coleslaw mix
1 cup bean sprouts
1 cup mushrooms sliced thin
2 tbsp minced garlic
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp ginger grated
1 tbsp cornstarch + 2 tbsp water together
1 spray olive oil

Instructions

In a large bowl, combine garlic, soy sauce, sesame oil, and ginger. Mix well. To the sauce, add the coleslaw mix, beansprouts, and mushrooms. Toss well to coat. Allow to marinate for 5 minutes before tossing again.
Lay out two overlapping spring roll wrappers like a diamond. Place a spoonful of the vegetable mixture in the center.
Mix the cornstarch and water with a fork whisked until smooth. Set aside. Fold the sides of the wrapper over the filling, then fold the bottom over and roll tightly. Use the cornstarch-water mixture to seal the edge.
Preheat the air fryer to 375°F (190°C) for 5 minutes. Lightly coat the spring rolls with olive oil cooking spray and place them in the air fryer basket, making sure they are not touching.
Air fry for 10-12 minutes, turning halfway through, or until they are golden brown and crispy to your liking. Serve with your favorite dipping sauce.
Spring Roll Sauce - 1/4 c soy sauce + 1/2 c ketchup + 1/4 c white vinegar + 2-3 tbsp cornstarch to thicken + 2-3 tbsp water + 1/2 tsp red pepper flakes is what you need. Put a small saucepan over the stovetop on medium/high heat. Whisk together all ingredients except the water and cornstarch (that is to thicken at the end). Heat until it begins to bubble.Start with whisking in a small cup 2 tbsp cornstarch + 2 tbsp water until smooth and pour that into sauce. Allow to bubble and thicken. If you want it thicker do the same with the remaining 1 tbsp cornstarch + water until thicker.Remove from heat, it will continue to thicken as it cools as well

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