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.
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.