Crispy Air-Fryer Vegetable Spring Rolls
Equipment
- Air fryer, 5- or 6-quart
- Bowls, medium and small
- Kitchen scissors
- Parchment paper
- Pastry brush
- Wire rack
Ingredients
For the Noodles
- 43 g dried rice vermicelli noodles
- Boiling water as needed
For the Vegetable Filling
- 1 garlic clove crushed
- 2 tablespoons fresh ginger finely chopped
- 1 shallot thinly sliced
- 1 large carrot cut into matchsticks
- 1/2 Napa cabbage finely shredded
- 1/2 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 2 teaspoons peanut oil
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
For the Spring Rolls
- 10 large vegan spring roll wrappers approximately 8 3/4-inch
- Water for sealing
- Cooking spray
Instructions
Prepare the Noodles
- Place the rice vermicelli noodles in a medium bowl.
- Cover the noodles with boiling water.
- Leave them to soften for approximately 2 minutes.
- Drain the noodles thoroughly.
- Cut the noodles into shorter lengths with kitchen scissors.
Cook the Vegetable Filling
- Line the air-fryer basket with parchment paper.
- Add the garlic, ginger, shallot, carrot, Napa cabbage, Chinese five-spice powder, sesame oil, and peanut oil.
- Toss until evenly combined.
- Air-fry at 175°C (350°F) for 5 minutes, or until the vegetables have softened.
- Transfer the cooked vegetables to a medium bowl.
- Combine the soy sauce and cornstarch in a small bowl.
- Add the soy sauce mixture and noodles to the vegetables.
- Toss until thoroughly combined.
- Allow the filling to cool to room temperature.
Assemble the Spring Rolls
- Place one spring roll wrapper on a clean work surface.
- Place approximately 1/4 cup filling in a line one-third of the way up from the bottom edge.
- Leave a 3/4-inch border on both sides.
- Fold the bottom of the wrapper over the filling.
- Fold both sides inward and roll the wrapper up firmly.
- Brush the final edge with water and press to seal.
- Repeat with the remaining wrappers and filling.
Air-Fry the Spring Rolls
- Preheat the air fryer to 175°C (350°F) for 3 minutes.
- Spray the spring rolls generously with cooking spray.
- Arrange five spring rolls in the basket without allowing them to overlap.
- Air-fry for 12 minutes, turning halfway through, until golden and crisp.
- Transfer the cooked spring rolls to a wire rack.
- Repeat with the remaining five spring rolls.
- Serve hot with your preferred dipping sauce.
Notes & Wine Advice
Serving Suggestions
Serve the spring rolls hot with sweet chilli sauce, plum sauce, soy dipping sauce, or a ginger-lime dip. They also work well alongside fried rice, noodles, or a crunchy Asian-style salad.Recipe Notes
Allow the filling to cool completely before assembling the rolls. Warm filling creates steam and can soften or tear the wrappers. Do not overfill them, and keep unused wrappers covered with a slightly damp kitchen towel to prevent drying.Variations
Add sliced mushrooms, bean sprouts, spring onions, or finely chopped water chestnuts. Peanut oil can be replaced with vegetable oil. For extra heat, add chilli flakes or finely chopped fresh chilli to the vegetable filling.Storage
Store cooked spring rolls in an airtight container in the refrigerator for up to two days. Reheat them in the air fryer at 175°C (350°F) for 4 to 6 minutes. Uncooked rolls can be frozen in a single layer and transferred to a freezer container once firm.Wine Advice
A crisp Riesling balances the savoury filling and complements sweet or spicy dipping sauces. Sauvignon Blanc is another refreshing choice.Nutrition values
————————————————————————————————–
Air fryer spring rolls deliver a crisp, golden wrapper and a savoury vegetable filling without the large quantity of oil required for deep-frying. Inside each roll is a colourful mixture of rice vermicelli, Napa cabbage, carrot, shallot, garlic, ginger, and Chinese five-spice. Sesame and peanut oils add nutty depth, while soy sauce gives the filling its characteristic savoury flavour.
A Lighter Way to Make Spring Rolls
Traditional spring rolls are commonly submerged in hot oil until crisp. An air fryer uses rapidly circulating hot air instead, allowing the wrappers to become golden with only a coating of cooking spray. The result is lighter and less greasy while still providing the crunch expected from a freshly cooked spring roll.
Cooking the vegetables in the air fryer before assembling the rolls softens them and removes some excess moisture. This step also develops the flavours of the ginger, garlic, shallot, and Chinese five-spice. Explore more convenient recipes in the air-fryer collection.
Preparing a Balanced Filling
Rice vermicelli gives the filling structure without making it heavy. Soak the noodles only until tender, drain them thoroughly, and cut them into shorter lengths. Long strands can make the rolls difficult to fill, roll, and eat.
Napa cabbage has a mild flavour and tender texture that work particularly well in spring rolls. Finely shred it so the filling cooks evenly. The carrot should be cut into thin matchsticks, while the shallot, garlic, and ginger need to be chopped finely enough to spread throughout the mixture.
Cornstarch thickens the soy sauce and helps it cling to the noodles and vegetables. Allow the completed filling to cool to room temperature before placing it on the wrappers. Warm filling produces steam, which can soften the pastry or cause it to tear.
Rolling Them Neatly
Place the filling slightly below the centre of each wrapper, leaving space along the sides. Fold the bottom edge over the filling, bring both sides inward, and continue rolling firmly. Brush the final edge with water and press gently to seal it.
Avoid using too much filling. Overfilled wrappers are harder to close and may burst during cooking. Keep wrappers that are waiting to be filled beneath a slightly damp kitchen towel because exposure to air can make them dry, brittle, and difficult to fold.
Food should be prepared on clean surfaces and leftovers must be refrigerated promptly. Further practical information is available in the FDA safe food handling guidance.
Cooking for Maximum Crispness
Coat the assembled rolls generously but evenly with cooking spray. Arrange them in a single layer with space between each one. Overcrowding restricts the airflow and can leave pale or soft areas on the wrappers.
Turn the rolls halfway through cooking so both sides brown evenly. Cooking them in two batches is preferable to forcing all ten into the basket. Transfer each finished batch to a wire rack rather than a flat plate, as air circulation underneath helps preserve the crisp texture.
These crispy vegetable rolls are suitable as an appetiser, party snack, or part of a larger Asian-inspired meal. Serve them with sweet chilli sauce, plum sauce, or a ginger-lime dip. Find more serving ideas among the appetiser recipes and vegetable dishes.
Variations and Storage
Add mushrooms, bean sprouts, spring onions, or finely chopped water chestnuts for additional texture. Fresh chilli or chilli flakes provide extra heat. Replace the peanut oil with vegetable oil when a milder flavour is preferred, although all ingredient labels should still be checked carefully when cooking for someone with an allergy.
Store cooked rolls in an airtight container in the refrigerator for up to two days. Reheat them in the air fryer at 175°C (350°F) for four to six minutes. Microwaving is not recommended because it makes the wrappers soft.
Uncooked rolls can be frozen in a single layer and transferred to a freezer container once firm. With careful rolling and enough space in the basket, air fryer spring rolls become evenly browned, satisfyingly crisp, and easy to serve.