If you love crunchy snacks that don’t leave you feeling heavy, these air fryer veggie spring rolls are about to become a staple. They’re crisp on the outside, packed with colorful vegetables, and come together faster than you’d think. No deep-frying, no splattering oil, and no complicated steps.
Just a handful of simple ingredients, quick assembly, and a golden, satisfying finish. Pair them with a dipping sauce and you’ve got a crowd-pleasing appetizer, light lunch, or fun side.
Easy Air Fryer Veggie Spring Rolls – Crispy, Light, and Weeknight-Friendly
Ingredients
- Spring roll wrappers: 12–16 square wrappers (spring roll pastry, not rice paper)
- Green cabbage: 2 cups, finely shredded
- Carrots: 1 cup, julienned or shredded
- Red bell pepper: 1 small, thinly sliced
- Scallions: 3, thinly sliced
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, freshly grated
- Mushrooms (optional): 1 cup, finely chopped (shiitake or button)
- Soy sauce or tamari: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Sesame oil: 1 teaspoon
- Cornstarch: 1 teaspoon (optional, helps absorb moisture)
- Neutral oil: 1–2 tablespoons (for sautéing and brushing)
- Water and flour slurry for sealing: 1 tablespoon flour mixed with 2 tablespoons water
- Dipping sauce (optional): Sweet chili sauce, soy sauce with a splash of rice vinegar, or peanut sauce
Instructions
- Prep the veggies: Shred the cabbage, julienne the carrots, slice the pepper and scallions, and chop the mushrooms if using.Keep the pieces thin so they cook fast and roll neatly.
- Sauté the filling: Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic and ginger, cook 30 seconds until fragrant. Add mushrooms (if using) and cook 2–3 minutes.Stir in cabbage, carrots, and bell pepper; cook 3–5 minutes until just tender but still bright.
- Season and cool: Add soy sauce, rice vinegar, and sesame oil. Toss to coat. If the mixture looks wet, sprinkle in cornstarch and cook 30–60 seconds.Spread the filling on a plate to cool slightly. Cool filling prevents soggy wrappers.
- Preheat the air fryer: Set to 375°F (190°C) for 3–4 minutes. Lightly oil the basket or use a perforated liner to reduce sticking.
- Assemble the rolls: Place a wrapper on a clean surface like a diamond. Spoon 2–3 tablespoons of filling near the bottom corner.Fold the bottom corner over the filling, then fold in the two sides snugly. Roll up tightly toward the top corner. Brush the top corner with the flour-water slurry and seal.Repeat with remaining wrappers.
- Light oil for crispness: Brush or spray each roll lightly with oil. This step helps the wrappers blister and crisp evenly.
- Air fry: Arrange rolls in the basket in a single layer with space between them. Cook at 375°F (190°C) for 7–9 minutes. Flip and cook another 4–6 minutes until deep golden and crisp.Time may vary by air fryer; keep an eye on them in the last few minutes.
- Serve: Let rest 2 minutes to set. Serve hot with your favorite dipping sauce.
What Makes This Special
- Quick and healthier: The air fryer gives you that classic crunch with minimal oil, so you get flavor and texture without the heaviness.
- Flexible filling: Use what you have—cabbage, carrots, mushrooms, peppers, or leafy greens. It’s a great way to clear out the crisper.
- Make-ahead friendly: Prep the filling or roll them in advance, then cook right before serving for peak crispness.
- Perfect for all eaters: Naturally vegetarian and can be made vegan or gluten-free with simple swaps.
- Great texture contrast: Tender, savory veggies inside a crackly wrapper hits that irresistible bite every time.
Ingredients
- Spring roll wrappers: 12–16 square wrappers (spring roll pastry, not rice paper)
- Green cabbage: 2 cups, finely shredded
- Carrots: 1 cup, julienned or shredded
- Red bell pepper: 1 small, thinly sliced
- Scallions: 3, thinly sliced
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, freshly grated
- Mushrooms (optional): 1 cup, finely chopped (shiitake or button)
- Soy sauce or tamari: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Sesame oil: 1 teaspoon
- Cornstarch: 1 teaspoon (optional, helps absorb moisture)
- Neutral oil: 1–2 tablespoons (for sautéing and brushing)
- Water and flour slurry for sealing: 1 tablespoon flour mixed with 2 tablespoons water
- Dipping sauce (optional): Sweet chili sauce, soy sauce with a splash of rice vinegar, or peanut sauce
Instructions
- Prep the veggies: Shred the cabbage, julienne the carrots, slice the pepper and scallions, and chop the mushrooms if using.
Keep the pieces thin so they cook fast and roll neatly.
- Sauté the filling: Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic and ginger, cook 30 seconds until fragrant. Add mushrooms (if using) and cook 2–3 minutes.
Stir in cabbage, carrots, and bell pepper; cook 3–5 minutes until just tender but still bright.
- Season and cool: Add soy sauce, rice vinegar, and sesame oil. Toss to coat. If the mixture looks wet, sprinkle in cornstarch and cook 30–60 seconds.
Spread the filling on a plate to cool slightly. Cool filling prevents soggy wrappers.
- Preheat the air fryer: Set to 375°F (190°C) for 3–4 minutes. Lightly oil the basket or use a perforated liner to reduce sticking.
- Assemble the rolls: Place a wrapper on a clean surface like a diamond. Spoon 2–3 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the two sides snugly. Roll up tightly toward the top corner. Brush the top corner with the flour-water slurry and seal.Repeat with remaining wrappers.
- Light oil for crispness: Brush or spray each roll lightly with oil. This step helps the wrappers blister and crisp evenly.
- Air fry: Arrange rolls in the basket in a single layer with space between them. Cook at 375°F (190°C) for 7–9 minutes. Flip and cook another 4–6 minutes until deep golden and crisp.
Time may vary by air fryer; keep an eye on them in the last few minutes.
- Serve: Let rest 2 minutes to set. Serve hot with your favorite dipping sauce.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 5–7 minutes until hot and crisp.
- Freeze unbaked: Place assembled, uncooked rolls on a baking sheet and freeze until solid, then transfer to a freezer bag.
Air fry from frozen at 360°F (182°C) for 10–12 minutes, flipping halfway, then finish at 380°F (193°C) for 2–3 minutes to crisp.
- Freeze cooked: Freeze after cooling. Reheat at 360°F (182°C) for 8–10 minutes. They won’t be quite as shatter-crisp as fresh, but still tasty.
Health Benefits
- Fiber-rich vegetables: Cabbage, carrots, and peppers support digestion and help keep you full with relatively few calories.
- Lower in oil: Air frying uses far less oil than deep-frying, which can help cut saturated fat and overall calories while maintaining crunch.
- Micronutrients: Carrots bring beta-carotene, peppers add vitamin C, and mushrooms offer B vitamins and umami without meat.
- Customizable for dietary needs: Use tamari for gluten-free, skip the egg wash in favor of the flour-water slurry for a fully vegan version, and load up on additional greens if you like.
Pitfalls to Watch Out For
- Wet filling: Excess moisture makes rolls soggy and prone to tearing.
Cook off liquid and allow the filling to cool before rolling.
- Overstuffing: Too much filling bursts wrappers and prevents even crisping. Stick to 2–3 tablespoons per roll.
- Crowded basket: Overlapping rolls steam instead of crisp. Cook in batches with space between each roll.
- Skipping oil: A light brush or spray of oil is key for a blistered, golden surface in the air fryer.
- Using rice paper: Rice paper dries out and gets tough in the air fryer.
Choose spring roll pastry or egg roll wrappers for best results.
Recipe Variations
- Spicy Kimchi: Add 1/2 cup chopped kimchi to the filling and reduce soy sauce slightly. Serve with gochujang mayo.
- Tofu Boost: Crumble and sauté firm tofu with the veggies for extra protein. Season with a splash of soy sauce and white pepper.
- Peanut-Ginger: Stir 1 tablespoon peanut butter into the warm filling with a squeeze of lime and extra ginger.
Dip in sweet chili-lime sauce.
- Thai-Inspired: Add shredded purple cabbage, cilantro, and a hint of lemongrass. Serve with a tangy fish sauce-lime dip (or vegan nuoc cham).
- Curry Veggie: Sprinkle 1–2 teaspoons yellow curry powder while sautéing. Finish with a drizzle of coconut milk for richness.
- Gluten-Free: Use gluten-free spring roll wrappers and tamari.
Brush lightly with oil and handle gently as some GF wrappers are delicate.
FAQ
Can I bake these instead of air frying?
Yes. Brush with oil and bake at 400°F (200°C) on a lined sheet for 18–22 minutes, flipping halfway. They’ll be crisp, though not quite as crackly as the air fryer version.
What’s the difference between spring roll and egg roll wrappers?
Spring roll wrappers are thinner and fry or air fry to a delicate, shatter-crisp texture.
Egg roll wrappers are thicker and chewier. Either works here, but spring roll pastry gives a lighter crunch.
Can I use rice paper?
Rice paper doesn’t perform well in the air fryer; it tends to dry out and become tough. If you want a rice paper version, it’s better to pan-sear with a little oil or enjoy them fresh (uncooked) as summer rolls.
How do I keep the rolls from bursting?
Avoid overfilling, roll tightly but not too tight, and make sure the seam is sealed with the slurry.
Let the filling cool, and don’t overcrowd the air fryer so they crisp instead of steam.
What dipping sauces work best?
Sweet chili sauce is a classic. Soy sauce with a bit of rice vinegar and a pinch of sugar is simple and balanced. Peanut sauce, sriracha mayo, or a ginger-scallion sauce are also great.
Can I add meat or seafood?
Absolutely.
Add cooked, finely chopped shrimp or ground chicken/pork. Season well and keep the pieces small so the rolls wrap neatly and cook evenly.
How do I make them extra crispy?
Brush lightly with oil, preheat the air fryer, and don’t skip flipping. For an ultra-crisp finish, increase the temperature to 380°F (193°C) for the last 2–3 minutes.
In Conclusion
These easy air fryer veggie spring rolls deliver big crunch and bright flavor with minimal fuss.
The method is straightforward, the ingredients are flexible, and the results feel restaurant-worthy without deep frying. Keep a pack of wrappers in your freezer and some go-to veggies on hand, and you can whip up a batch any night of the week. Serve hot with your favorite sauce and enjoy that satisfying, light, and crispy bite.
