Crispy, savory, and unexpectedly simple—these air fryer spring rolls turn a handful of everyday ingredients into a crunchy appetizer or weeknight main. Filled with seasoned ground chicken, mushrooms, cabbage, and carrots, they come together fast and crisp up beautifully in the air fryer. If you like quick air-fryer bites, you might also enjoy these air fryer apple pie bombs for dessert after the meal.
Why you’ll love this dish
These spring rolls check a lot of boxes: fast to make, kid-friendly, and crisp without deep-frying. The air fryer delivers golden, blistered wrappers while the filling stays juicy when you follow a few simple steps. They work as party finger food, a quick family dinner, or a make-ahead freezer option for busy nights.
“I made a batch for a game night and they disappeared—crispy outside and perfectly seasoned inside.” — a reader review
What makes them especially practical is the flexibility: use rice or wheat wrappers, swap coleslaw mix for the shredded cabbage and carrots, and scale from 12 to 15 rolls depending on how plump you like them.
Step-by-step overview
This recipe breaks into four quick phases:
- Make the filling: brown the ground chicken with mushrooms and aromatics, add veg and seasoning, then thicken slightly.
- Cool the filling completely: this is crucial to prevent soggy wrappers.
- Assemble: wrap, roll, and seal each spring roll with a cornstarch slurry.
- Air fry: spray lightly with oil and cook until evenly crisp.
Expect about 35–45 minutes total time (including cooling) and 12–15 finished rolls.
What you’ll need
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 oz mushrooms, finely chopped
- 1 lb ground chicken (93% lean recommended) — cook to safe temp 165°F (74°C)
- 1 ½ cups shredded green cabbage (*)
- 1 ½ cups shredded carrots (*)
- Alternatively: 3 cups coleslaw mix instead of shredded cabbage + carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch (for the filling; mix with a tablespoon of water to make a slurry)
- 12–15 spring roll wrappers (rice wrappers, wheat-based spring roll wrappers, or egg roll wrappers)
- Salt & pepper, to taste
- Pinch of cornstarch mixed with water (small slurry to seal the wrappers)
- Avocado oil spray (or light olive oil spray) for air frying
Notes/substitutions: Use ground turkey or pork in place of chicken. For vegetarian rolls, replace meat with crumbled firm tofu or tempeh and increase mushrooms. If your cabbage is watery, toss it with a little salt, let sit 10 minutes, then squeeze dry.
Step-by-step instructions
Make the Filling:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and chopped mushrooms. Sauté until mushrooms release liquid and start to brown, 3–4 minutes.
- Add ground chicken, breaking it up with a spoon. Cook until no pink remains and edges begin to brown, about 6–8 minutes. Season with salt and pepper.
- Stir in shredded cabbage and carrots (or 3 cups coleslaw mix). Cook 2–3 minutes until vegetables soften but still hold texture.
- Add soy sauce and rice vinegar. Mix 1 tsp cornstarch with 1 tbsp water and stir into the pan to slightly thicken the mixture. Cook 30–60 seconds until the filling is glossy and binds.
- Taste and adjust seasoning.
Cool the Filling: IMPORTANT
- Transfer the filling to a shallow dish and spread it out to cool quickly. Let it come to room temperature, then refrigerate until completely cool. Hot or warm filling will steam the wrappers and make them soggy; chilling ensures crispness.
Assemble Spring Rolls:
- Place a wrapper on a clean work surface in diamond orientation (one corner toward you). Spoon about 2 tablespoons of filling near the bottom third of the wrapper.
- Fold the bottom corner up over the filling, then fold both side corners toward the center to encase the filling.
- Roll snugly toward the top corner. Dab a little cornstarch slurry (pinch cornstarch + water) on the top corner to seal. Place rolls seam-side down on a tray.
- Repeat until all rolls are assembled. If you’re not cooking immediately, freeze them in a single layer on a tray, then transfer to freezer bags once firm.
Air Fry Them:
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Lightly spray the spring rolls with avocado oil spray, focusing on the exposed wrapper.
- Arrange in a single layer seam-side down without overcrowding (cook in batches if needed).
- Air fry at 375°F for 8–10 minutes, flipping halfway, until golden brown and crisp on all sides. For frozen rolls, increase to 12–15 minutes and check that the internal temperature reaches 165°F (74°C).
- Remove and rest 1–2 minutes before serving. Serve with dipping sauce.
Best ways to enjoy it
Serve hot with one or more dipping sauces: sweet chili, soy-sesame, peanut sauce, or a simple mix of soy sauce and rice vinegar. For a full meal, plate several spring rolls on a bed of lightly dressed mixed greens and a side of jasmine rice or quick cucumber salad. These also pair nicely with bold mains—try serving them alongside this popular air-fried bang bang chicken for a textural contrast.
Presentation tip: arrange 3–4 rolls fan-style with a ramekin of sauce in the center, garnish with sliced green onion and sesame seeds.
Storage and reheating tips
- Refrigerator: Store cooled, cooked spring rolls in an airtight container for up to 3–4 days.
- Freezer: Freeze assembled but uncooked rolls on a tray until firm, then transfer to a freezer bag for up to 2 months. You can also freeze cooked rolls; use within 1–2 months.
- Reheating: From refrigerated, re-crisp in the air fryer at 350°F (175°C) for 3–5 minutes. From frozen, air fry at 375°F for 10–12 minutes until heated through and crisp.
Food safety: always ensure the ground chicken reaches an internal temperature of 165°F (74°C).
Pro chef tips
- Cool completely: never assemble with hot filling — it’s the most common cause of soggy spring rolls.
- Dry the veg: squeeze excess moisture from cabbage or coleslaw before adding to the filling.
- Don’t overfill: about 2 tablespoons per wrapper keeps rolls tidy and seals easily.
- Seal properly: a thin cornstarch slurry sets like glue and stays clear when cooked.
- Spray, don’t drown: a light mist of oil crisps the outside without making wraps greasy.
- Rotate for even browning: flip halfway through cooking and check edges for doneness.
Creative twists
- Vegetarian: swap ground chicken for crumbled firm tofu, add shredded shiitake, and use hoisin for extra flavor.
- Spicy: mix sambal oelek or sriracha into the filling and serve with a chile-lime dipping sauce.
- Shrimp & pork combo: replace half the chicken with small-diced cooked shrimp for a surf-and-turf roll.
- Mediterranean spin: use ground lamb, chopped spinach, feta, and a smear of tzatziki for a different profile.
- Wrapper swaps: rice paper gives a chewier shell when pan-fried; egg roll wrappers go extra-crispy in the air fryer.
Common questions
Q: Can I bake these instead of using an air fryer?
A: Yes. Arrange on a parchment-lined baking sheet, brush or spray lightly with oil, and bake at 400°F (200°C) for 12–16 minutes, flipping halfway, until golden.
Q: How long does the filling need to cool?
A: Aim for at least 30 minutes at room temperature, then chill in the fridge for another 20 minutes if possible. The cooler the filling, the less steam and moisture you’ll trap in the wrapper.
Q: Can I make these ahead and freeze?
A: Absolutely. Freeze assembled, uncooked rolls on a tray until solid, then store in a freezer bag. Cook from frozen in the air fryer, adding a few minutes to the time.
Q: What if my wrappers crack while rolling?
A: That usually means they’re too dry. Lightly moisten the edges with water before filling to make them pliable. Work quickly so the wrapper doesn’t dry out.
Q: Is it safe to use ground chicken?
A: Yes—just ensure the cooked filling reaches 165°F (74°C). Use a food thermometer if you’re unsure.
If you want more air-fryer inspiration or dessert ideas to complement these rolls, check the linked recipes in the article body above.
Crispy Air Fryer Spring Rolls
Ingredients
Filling ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 4 oz mushrooms, finely chopped
- 1 lb ground chicken (93% lean recommended) Cook to safe temp 165°F (74°C)
- 1.5 cups shredded green cabbage Or substitute with 3 cups coleslaw mix
- 1.5 cups shredded carrots
- 2 green onions thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch (for thickening) Mix with 1 tbsp water to make a slurry
- 12-15 pieces spring roll wrappers Can use rice or wheat wrappers
- Salt & pepper, to taste
- 1 pinch cornstarch mixed with water Small slurry to seal wrappers
- Avocado oil spray or light olive oil spray for air frying
Instructions
Make the Filling
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and chopped mushrooms. Sauté until mushrooms release liquid and start to brown, 3–4 minutes.
- Add ground chicken, breaking it up with a spoon. Cook until no pink remains and edges begin to brown, about 6–8 minutes. Season with salt and pepper.
- Stir in shredded cabbage and carrots (or 3 cups coleslaw mix). Cook for 2–3 minutes until vegetables soften but still hold texture.
- Add soy sauce and rice vinegar. Mix 1 tsp cornstarch with 1 tbsp water and stir into the pan to slightly thicken the mixture. Cook 30–60 seconds until the filling is glossy and binds.
- Taste and adjust seasoning.
Cool the Filling
- Transfer the filling to a shallow dish and spread it out to cool quickly. Let it come to room temperature, then refrigerate until completely cool.
- Hot or warm filling will steam the wrappers and make them soggy; chilling ensures crispness.
Assemble Spring Rolls
- Place a wrapper on a clean work surface in diamond orientation (one corner toward you). Spoon about 2 tablespoons of filling near the bottom third of the wrapper.
- Fold the bottom corner up over the filling, then fold both side corners toward the center to encase the filling.
- Roll snugly toward the top corner. Dab a little cornstarch slurry on the top corner to seal. Place rolls seam-side down on a tray.
- Repeat until all rolls are assembled. If not cooking immediately, freeze them in a single layer on a tray, then transfer to freezer bags once firm.
Air Fry Them
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Lightly spray the spring rolls with avocado oil spray, focusing on the exposed wrapper.
- Arrange in a single layer seam-side down without overcrowding (cook in batches if needed).
- Air fry at 375°F for 8–10 minutes, flipping halfway, until golden brown and crisp on all sides. For frozen rolls, increase time to 12–15 minutes and ensure internal temperature reaches 165°F (74°C).
- Remove and rest 1–2 minutes before serving. Serve with dipping sauce.