Crispy Air Fryer Spring Rolls
These air fryer spring rolls are crispy, savory, and simple to make, featuring seasoned ground chicken, mushrooms, cabbage, and carrots. Perfect as an appetizer or a quick weeknight meal.
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.
Notes
Best served hot with dipping sauces such as sweet chili, soy-sesame, or peanut sauce. Can be made ahead and frozen for later use. Make sure the filling is completely cool before assembly to maintain crispness.