Air Fryer Spring Rolls

Crisp, golden, and packed with savory-sweet filling, these Air Fryer Spring Rolls are the kind of snack or weeknight dinner everyone reaches for first. The ground chicken and mushrooms give a meaty, umami backbone while shredded cabbage and carrots add a bright crunch. Air frying keeps them lightly crisp without deep-frying, so you get all the texture and much less oil. Serve with a simple soy-vinegar dip or a little sweet chili sauce and watch them disappear. If you want a how-to refresher, I recently tested different wrapper types in my guide to air fryer spring rolls and found this approach the most reliable.

Why You’ll Love This Air Fryer Spring Rolls

• Light and crispy outside, juicy and flavorful inside — all with less oil than traditional frying.
• Uses straightforward pantry ingredients and comes together quickly.
• Versatile: works with rice, wheat, or egg-roll wrappers and can be adapted for picky eaters.
• Great for weeknight dinners, party appetizers, or a make-ahead freezer stash.
• Balanced texture: tender ground chicken, meaty mushrooms, and crunchy shredded cabbage and carrots.
• Easy to scale up or down — double the filling for a crowd or make a few as a snack.
• Air fryer gives a consistently even crisp that’s hard to beat at home.
• Perfect for dipping — soy and rice vinegar in the filling echo common dipping sauces.

What Is Air Fryer Spring Rolls?

Air Fryer Spring Rolls are handheld rolls made by wrapping a savory filling in thin wrappers and crisping them in an air fryer instead of deep-frying. The filling here is a simple sauté of ground chicken, mushrooms, garlic, shredded cabbage and carrots, seasoned with soy sauce and rice vinegar — bright, slightly tangy, and savory. The cooking method uses hot circulating air to brown and crisp the wrapper with minimal oil, giving you the satisfying crunch of traditional spring rolls without the excess fat. These are often served as appetizers, party finger food, or part of a casual weeknight meal. The overall vibe is comfort-forward and approachable: familiar Asian-inspired flavors, easy assembly, and reliably addictive results. For a lighter wrapper option and rolling tips, compare different paper wrappers like I did when testing air fryer rice paper noodle rolls to see how texture changes with each choice.

Ingredients for Air Fryer Spring Rolls

For the Filling

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 4 oz mushrooms, chopped small
• 1 lb ground chicken (93% lean recommended)
• 1 ½ cups shredded green cabbage
• 1 ½ cups shredded carrots (Alternatively, you can use 3 cups of coleslaw mix instead of the cabbage and carrots)
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp cornstarch
• Salt & pepper, to taste

For Wrapping & Frying

• 12–15 spring roll wrappers (rice or wheat-based or egg roll wrappers)
• Pinch of cornstarch mixed with water (slurry to seal spring roll wraps)
• Avocado oil spray (for air frying — you can also use more regular olive oil)

For Serving

• Extra soy sauce, vinegar, or your favorite dipping sauce (optional, not required)

Ingredient Notes (Substitutions, Healthy Swaps)

• Gluten-free: Use rice paper wrappers or certified gluten-free spring roll wrappers and tamari in place of soy sauce.
• Lower-fat: Use 93% lean ground chicken as suggested; you can reduce olive oil to 2 tsp if you prefer less oil.
• Vegetarian option (optional): Substitute ground chicken with crumbled firm tofu or a plant-based ground meat alternative and increase mushrooms for added umami.
• Coleslaw shortcut: If short on time, replace the cabbage and carrots with 3 cups of coleslaw mix — it’s called out in the recipe and saves shredding time.
• Wrapper notes: Rice paper gives a slightly chewier but translucent shell; wheat or egg-roll wrappers crisp more like a traditional fried roll. Choose based on texture preference.

Step-by-Step Instructions

Step 1 – Make the Filling

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add minced garlic and chopped mushrooms; sauté until mushrooms release moisture and start to brown.
3. Add the ground chicken and cook, breaking it up with a spatula, until no pink remains.
4. Stir in shredded cabbage, shredded carrots (or coleslaw mix), sliced green onions, 1 tbsp soy sauce, and 2 tbsp rice vinegar.
5. Mix 1 tsp cornstarch with a splash of water to form a slurry, add to the pan to slightly thicken any excess liquid, and season with salt and pepper to taste.

Visual cue: The filling should look moist but not soupy — vegetables wilting and glossy, chicken fully cooked and lightly browned.
Pro cue: Cook the chicken until just done — overcooking can dry the meat. The cornstarch slurry tightens the mixture so it’s easy to roll.

Step 2 – Cool the Filling: IMPORTANT

1. Transfer the filling to a shallow dish or baking sheet and spread it out so it cools quickly.
2. Chill briefly until warm or room temperature — you do not want hot filling when wrapping (it softens wrappers and can tear them).

Visual cue: The filling will look less steamy and should be easy to handle without steaming the wrappers.
Pro cue: Rapid cooling prevents soggy wraps and makes sealing much cleaner.

Step 3 – Assemble Spring Rolls

1. Lay a spring roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape) if using square wrappers.
2. Spoon about 2–3 tablespoons of cooled filling near the corner closest to you, forming a log about 1–1.5 inches from the edge.
3. Fold the bottom corner up over the filling, tuck tightly, then fold both side corners in and roll away from you to close.
4. Seal the final edge with the cornstarch-water slurry; place seam side down on a tray. Repeat with remaining wrappers.

Visual cue: Rolls should be snug, evenly filled, with sealed edges and minimal air pockets.
Pro cue: Keep a damp towel over unused wrappers to prevent drying out while you work.

Step 4 – Air Fry Them

1. Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
2. Spray each spring roll lightly with avocado oil or brush with a little olive oil.
3. Place rolls seam-side down in a single layer in the air fryer basket; do not overcrowd — cook in batches if needed.
4. Air fry for 8–10 minutes, flipping halfway through, until wrappers are golden brown and crisp.

Visual cue: Exterior should be evenly browned and crisp with no soft spots.
Pro cue: Light oil on the surface helps the wrapper brown uniformly without excess oil.

Step 5 – Serve

1. Let the spring rolls rest a minute or two after frying — they’ll crisp further and be easier to handle.
2. Serve warm with your dipping sauce of choice.

Visual cue: Crisp, golden shells with a fragrant savory filling peeking through when cut.
Pro cue: A quick squeeze of rice vinegar into your soy dipping cup brightens every bite.

Pro Tips for Success

• Dry vegetables well: Excess moisture in cabbage or carrots will create a soggy filling. Pat shredded veggies if they seem wet.
• Cool filling completely: Hot filling softens wrappers and makes sealing difficult — always cool to warm or room temperature.
• Don’t overfill: Too much filling stretches wrappers and causes tearing or bursting during air frying.
• Single layer cooking: Arrange rolls in a single layer with space around them for even air circulation and crisping.
• Light oil is key: A quick spray or brush yields crispness without deep-frying amounts of oil.
• Test a first roll: Fry one to check time and temperature for your air fryer model; adjust as needed.
• Re-crisp leftover rolls: Reheat in the air fryer for 3–4 minutes at 350°F to revive crispness.

Flavor Variations (Optional)

• Spicy Version (optional): Add 1–2 tsp sriracha or a diced jalapeño to the filling for heat.
• Ginger-Soy Boost (optional): Stir 1 tsp grated fresh ginger into the filling with the garlic for extra warmth.
• Cheesy Twist (optional): Add a small sprinkle of shredded cheese to the filling before rolling for a melty center (works best with wheat or egg wrappers).
• Herb Brightness (optional): Fold in a handful of chopped cilantro or Thai basil to the filling for a fresher finish.
• Peanut Crunch (optional): Mix 1–2 tbsp chopped toasted peanuts into the filling after cooling for texture and nutty flavor.
• Lighter Veg (optional): Replace some of the chicken with extra mushrooms and cabbage to increase veggies and lower calories.

Serving Suggestions

• Serve with a simple dipping trio: soy sauce, rice vinegar, and a sweet chili option for guests to mix.
• Pair with steamed jasmine rice and a crisp cucumber salad for an easy weeknight dinner.
• Add pickled vegetables on the side for acidity and color.
• Arrange as an appetizer platter with small bowls of different sauces for parties.
• Make them part of a larger Asian-inspired spread with miso soup and steamed greens.
• For a brunch twist, serve alongside an egg-and-scallion scramble for a fusion plate.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook the filling up to 2 days in advance and refrigerate in an airtight container. Cool the filling completely before assembling.
• Assemble and refrigerate: If you assemble rolls but won’t fry them the same day, store them seam-side down in a single layer with parchment between layers for up to 24 hours; fresh wrappers may soften over longer storage.
• Refrigerator storage: Cooked spring rolls keep well in the fridge for 3–4 days in an airtight container.
• Reheating: Reheat in the air fryer at 350°F for 3–6 minutes until crisp. Avoid microwaving if you want to preserve crispness; microwaves make them soggy.

Storage and Freezing Instructions

• Freezing: These spring rolls freeze well if you freeze them before air frying. Arrange assembled, un-fried rolls on a tray in a single layer and freeze until solid (about 1–2 hours). Transfer to a freezer bag or container.
• Cooking from frozen: Air fry frozen rolls at 375°F for 12–15 minutes, flipping halfway, until heated through and crisp.
• If you freeze already-cooked rolls, they will lose crispness but can be revived in the air fryer for 4–6 minutes. Freezing already-fried rolls is less ideal than freezing before frying.
• Label and store for up to 2 months for best quality.

Nutrition Facts (Per Serving)

| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 140 kcal | 10 g | 12 g | 4 g | 2 g | 380 mg |

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

FAQ About Air Fryer Spring Rolls

• Q: Why did my spring rolls get soggy?
  A: Soggy rolls usually mean excess moisture in the filling or hot filling was wrapped. Dry the shredded veggies and cool the filling fully before wrapping.

• Q: Can I use rice paper wrappers in the air fryer?
  A: Yes — rice paper crisps differently (a bit chewier). Light oil spray helps them brown evenly. Test one first to dial in time.

• Q: How do I know the filling is cooked through?
  A: Ground chicken should be fully opaque with no pink. Cook it thoroughly during the filling stage before cooling and wrapping.

• Q: Can I freeze assembled rolls after air frying?
  A: You can, but texture degrades. Better to freeze assembled un-fried rolls and air fry from frozen when ready.

• Q: My wrappers cracked while rolling. What did I do wrong?
  A: Cracking usually means wrappers were too dry or overfilled. Keep unused wrappers covered with a damp towel and use modest filling amounts.

• Q: How long do I air fry if I use egg roll wrappers?
  A: Time is similar — start checking at 8 minutes and cook 8–10 minutes total at 375°F, flipping once for even color.

Notes

• Presentation tip: Cut rolls on the bias and stagger them on a platter for eye appeal.
• Small upgrade: Brush a little toasted sesame oil on the filling before rolling for a nutty lift.
• Seasoning tweak: Taste the filling before cooling — a splash more soy or rice vinegar can balance salt and brightness.
• Portioning: Use the first roll as a size guide so all rolls cook evenly.
• Dipping suggestion: Offer contrasting sauces — a salty soy dip and a sweet-chili dip cover both flavor camps.
• Safety: Let hot filling cool to avoid steam burns when wrapping.

Air Fryer Spring Rolls

Crispy and packed with a savory-sweet filling, these Air Fryer Spring Rolls are a delightful snack or weeknight dinner option, featuring a flavorful blend of ground chicken, mushrooms, and fresh vegetables, cooked to perfection with minimal oil.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Cuisine Asian, Comfort Food

Servings 6 servings

Calories 140 kcal

Ingredients

  

For the Filling

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 4 oz mushrooms, chopped small
• 1 lb ground chicken (93% lean recommended)
• 1.5 cups shredded green cabbage
• 1.5 cups shredded carrots Alternatively, you can use 3 cups of coleslaw mix instead
• 2 green onions thinly sliced
• 1 tbsp soy sauce substitute with tamari for gluten-free option
• 2 tbsp rice vinegar
• 1 tsp cornstarch
• Salt & pepper, to taste

For Wrapping & Frying

• 12-15 pieces spring roll wrappers (rice or wheat-based or egg roll wrappers)
• Pinch of cornstarch mixed with water (slurry to seal spring roll wraps)
• Avocado oil spray for air frying, or use more regular olive oil

For Serving

• Extra soy sauce, vinegar, or your favorite dipping sauce optional, not required

Instructions

 

Make the Filling

• Heat 1 tbsp olive oil in a large skillet over medium heat.
• Add minced garlic and chopped mushrooms; sauté until mushrooms release moisture and start to brown.
• Add the ground chicken and cook, breaking it up with a spatula, until no pink remains.
• Stir in shredded cabbage, shredded carrots (or coleslaw mix), sliced green onions, 1 tbsp soy sauce, and 2 tbsp rice vinegar.
• Mix 1 tsp cornstarch with a splash of water to form a slurry, add to the pan to slightly thicken any excess liquid, and season with salt and pepper to taste.

Cool the Filling: IMPORTANT

• Transfer the filling to a shallow dish or baking sheet and spread it out so it cools quickly.
• Chill briefly until warm or room temperature — you do not want hot filling when wrapping.

Assemble Spring Rolls

• Lay a spring roll wrapper flat on a clean surface with one corner pointing toward you (diamond shape) if using square wrappers.
• Spoon about 2–3 tablespoons of cooled filling near the corner closest to you, forming a log about 1–1.5 inches from the edge.
• Fold the bottom corner up over the filling, tuck tightly, then fold both side corners in and roll away from you to close.
• Seal the final edge with the cornstarch-water slurry; place seam side down on a tray. Repeat with remaining wrappers.

Air Fry Them

• Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
• Spray each spring roll lightly with avocado oil or brush with a little olive oil.
• Place rolls seam-side down in a single layer in the air fryer basket; do not overcrowd — cook in batches if needed.
• Air fry for 8–10 minutes, flipping halfway through, until wrappers are golden brown and crisp.

Serve

• Let the spring rolls rest a minute or two after frying — they’ll crisp further and be easier to handle.
• Serve warm with your dipping sauce of choice.

Notes

For best results, dry vegetables well to avoid soggy filling and cool the filling completely before wrapping. Keep unused wrappers covered to prevent them from drying out.

Keyword Air Fryer Spring Rolls, Appetizers, Easy Dinners, healthy snacks, spring rolls