Crispy Air-Fryer Vegetable Spring Rolls
Crispy Air-Fryer Vegetable Spring Rolls are filled with rice noodles, cabbage, carrot, ginger, and Chinese five-spice. They become golden and crunchy with considerably less oil than traditionally fried 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
Serving: 1 spring roll | Calories: 105 kcal | Carbohydrates: 18 g | Protein: 2.5 g | Fat: 2.5 g | Saturated Fat: 0.4 g | Sodium: 230 mg | Sugar: 1.5 g