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Made with very little oil, these golden air fryer spring rolls with homemade peanut sauce are so good you’ll wonder whether it’s okay to eat all 22 of them in one sitting. Filled with veggies, rice noodles, and your favorite Asian sauces, they’re way better than takeout.
Irresistibly golden and crunchy, these easy Air Fryer Spring Rolls are packed with tender veggies and rice noodles for the ultimate takeout-style appetizer. Dipped into homemade peanut sauce, biting into these crispy little packets is an explosion of your favorite Asian flavors: soy sauce, oyster sauce, ginger, and lots of garlic.
Why I Love This Spring Rolls Recipe
- Efficiency: You can have almost two dozen delicious spring rolls ready in under an hour. They’re perfect for when you’re short on time but still want to enjoy a homemade meal.
- Versatility: You can easily adjust the recipe by omitting sauces or utilizing leftover veggies for the filling, making them a great option for using up what you have on hand.
- Convenience: These spring rolls can be frozen, offering a quick and easy solution for hectic days when you need a meal in a pinch. Just grab them from the freezer and air fry them!
- Better Option: With a crispy exterior and a juicy, veggie-packed interior, these spring rolls are a guilt-free pleasure, and eating healthier doesn’t have to sacrifice flavor.
Spring Rolls vs Egg Rolls?
Although there are spring roll and egg roll wrappers, they can be used interchangeably. That means their only significant difference lies in the filling. Spring rolls are usually veggie-only, while egg rolls tend to have a mixture of pork or shrimp and veggie fillings. However, that’s as far as their differences go.
Recipe Ingredients
It’s time to use up all those Asian ingredients hidden in your pantry! Check the recipe card at the bottom of the post for full ingredient amounts.
For the Spring Rolls
- Cabbage – Green cabbage is best.
- Carrots – You can substitute them for shredded zucchini.
- Rice noodles
- Garlic – Please don’t use garlic powder for this.
- Oyster sauce – Hoisin sauce is a good alternative.
- Fresh ginger – Don’t use ground ginger.
- Sesame oil – Peanut oil is a great substitute.
- Rice vinegar
- Shao xing wine – Feel free to substitute it for cooking sake.
- Soy sauce – I used regular soy sauce, but you can use low-sodium.
- Ground white pepper
- Egg roll wrappers
For the Sauce
- Smooth peanut butter – Crunchy peanut butter works too.
- Peanut oil
- Soy sauce
- Chili oil – Leave it out if you’re not a fan of heat.
How to Make Air Fryer Spring Rolls
These vegetable spring rolls are a lot easier to make than it seems. You just have to assemble them, and the air fryer will do the rest for you!
- Make the sauce. Whisk the peanut butter, peanut oil, soy sauce, and chili oil in a small bowl until completely combined. Set it aside.
- Blanch the veggies. Fill a large pot with water and bring it to a boil over high heat. Add the cabbage and carrots. Let them blanch for 2-3 minutes. Remove them from the pot using a mesh strainer or slotted spoon.
- Add the sauces. Add the noodles, cabbage, and carrots to a large mixing bowl. Let them cool for 10-15 minutes. Squeeze them to remove any excess moisture. Stir well. Add the garlic, oyster sauce, ginger, sesame oil, rice vinegar, shao xing wine, soy sauce, and ground white pepper. Toss until completely combined.
- Fold them. Extend an egg roll wrapper on a flat surface. Add about 2-3 tablespoons of filling along one side, leaving a 1″ edge. Wrap the left and right sides inward. Grab the 1″ edge and fold it over the filling, tucking it in as you roll the egg roll. Moisten the end with water to seal the egg roll. Repeat this for all the wrappers and filling.
- Fry them. Place the spring rolls in the air fryer basket without overlapping them. Give them a light spray of cooking oil. Cook them at 390 F for 2 minutes. Use some kitchen tongs to flip them over and spray them with more cooking spray. Cook the spring rolls for an additional 2-3 minutes. They should be golden and crispy. If they’re still not super crunchy, let them cook for an extra minute at a time until ready. The cooking time will depend on how much moisture is in your filling.
- Serve. Remove the spring rolls from the air fryer and serve them with peanut sauce on the side.
Recipe Tips And Variations
- Don’t forget to squeeze. Removing as much moisture as possible from the filling will help the spring rolls come out super crunchy. Excess moisture softens them and can cause the oil to splatter.
- Don’t forget to flip them. Always flip the spring rolls halfway through the frying time to ensure they’re evenly cooked on all sides.
- Use a wire rack. Setting them on a wire rack to cool after frying helps them maintain their crunch, unlike paper towels, where the steam is trapped against the spring roll and plate.
- Use leftover vegetables. Use all your leftover veggies like broccoli, cauliflower, or zucchini. Just blanch them with the cabbage and get rolling!
- Add chicken. Adding a couple of tablespoons of shredded rotisserie chicken to each spring roll is a quick way to use up leftovers and make them heartier.
- Use smoked salmon. Adding 1-2 slices of smoked salmon to each spring roll will boost their protein.
- Make them plain. All the sauces and spices in the filling add extra flavor but feel free to leave them out if you’re in a rush. Your spring rolls will turn out plain but super tasty when paired with the peanut sauce.
Serving Suggestions
These air fryer spring rolls are great with other take-out-style dishes like Chinese Chicken and Broccoli and Pork Chop Suey. Other Asian-inspired favorites of mine include my Pepper Steak Stir Fry, Chicken Lettuce Wraps, and Orange Chicken Bites. Don’t forget the fried rice! I’ve got a Chicken Fried Rice Recipe and a Shrimp Fried Rice one, so choose your favorite.
How to Store & Reheat
- Once fully cooled, refrigerate the spring rolls in an airtight container for up to 4 days. To freeze, assemble them as usual, but do not cook them. Set them on a parchment-lined baking tray. Pop the tray into the freezer for 1-2 hours. Transfer the frozen spring rolls to a freezer-friendly bag or container. Freeze for up to 3 months. There is no need to thaw them before air-frying them. Just add an additional 1-2 minutes of cooking time to the spring rolls and enjoy.
- To reheat refrigerated spring rolls, place them in the air fryer at 350˚F for 2-3 minutes on each side or until crunchy. You can also heat them in the oven at 350˚F for 10 to 12 minutes.
More Easy Air Fryer Recipes
- Crispy Air Fryer Onion Rings
- Air Fryer Chicken Breasts
- Air Fryer Salmon
- Crispy Air Fryer Buffalo Shrimp
- Air Fryer Corn on the Cob
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Air Fryer Vegetable Spring Rolls with Peanut Sauce
These air fryer spring rolls are packed with veggies, rice noodles, and Asian sauces. Dipped in peanut sauce, they're way better than takeout!
Ingredients
For the Peanut Sauce:
- 2 tablespoons smooth peanut butter
- 3½ tablespoons soy sauce
- 1½ tablespoons peanut oil
- ¼ teaspoon chili oil
For the Spring Rolls:
- water,, for blanching
- 1 head medium cabbage,, shredded, about 9 to 10 cups
- 2½ cups shredded carrots
- 2 bundles thin rice noodles,, cooked and strained
- ¼ cup oyster sauce,, or hoisin sauce
- ¼ cup soy sauce
- ¼ cup minced garlic
- 3 tablespoons sesame seed oil
- 2 tablespoons rice vinegar
- 1½ tablespoons grated ginger
- 1 tablespoon shao xing wine
- 1 teaspoon ground white pepper,, or ground black pepper
- 20 to 22 egg roll wrappers
Instructions
- Whisk the peanut butter, soy sauce, peanut oil, and chili oil in a small bowl until completely incorporated. Set it aside.
- Fill a large pot with water, set it over high heat, and bring it to a boil. Add cabbage and carrots and blanch them for 3 minutes. Drain.
- Transfer the blanched cabbage and carrots to a large mixing bowl and stir in the cooked rice noodles. Let the mixture cool for 10 to 15 minutes. Then, squeeze them to remove any excess moisture.
- To the cabbage mixture, stir in the oyster sauce, soy sauce, garlic, sesame oil, rice vinegar, ginger, shao xing wine, and ground pepper. Toss until thoroughly combined.
- Extend an egg roll wrapper on a flat surface. Add 2 to 3 tablespoons of the filling along one side, leaving a 1" edge. Wrap the left and right sides inward. Grab the 1" edge and fold it over the filling, tucking it in as you roll the egg roll. Moisten the end with water to seal the egg roll. Repeat this for all the wrappers and filling.
- Place egg rolls in the air fryer basket without overlapping them. Give them a light spray of cooking oil. Cook them at 390˚F for 2 minutes. Use kitchen tongs to flip them over and spray them with more cooking spray. Cook the spring rolls for an additional 2 to 3 minutes. They should be golden and crispy.
- Remove the spring rolls from the air fryer and serve them with the peanut sauce on the side.
Notes
- Spring Roll Wrappers vs. Egg Roll Wrappers: Spring roll wrappers are made with rice flour and are thinner and more delicate than egg roll wrappers but can be used interchangeably. In terms of frying, Egg Roll Wrappers are best.
- Vegetables: I love the crunch of cabbage and carrots, but you can also use leftover veggies. Broccoli, cauliflower, zucchini, and mushrooms are all great substitutions. Leftover shredded chicken or chopped salmon can also be used.
- Peanut Butter: I like to use smooth peanut butter for the dipping sauce, but you are welcome to use your favorite crunchy peanut butter.
- Chili Oil: If you can’t find chili oil, sesame seed oil is a good substitute. Just add a pinch of cayenne pepper or red pepper flakes for spice.
- Use a wire rack to cool the spring rolls after frying. This helps them maintain their crunch, unlike paper towels, where the steam is trapped against the spring roll and plate.
Nutrition
Serving: 1egg roll | Calories: 97kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 479mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2048IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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These rolls are amazing, and I’m now making them for the second time this week. I used shredded cabbage in a bag and added lean ground turkey. These spring rolls make a great lunch option!
I’m glad you like the spring rolls and are making them again! Using bagged shredded cabbage and lean ground turkey sounds like a healthy choice. They’re perfect for lunch! Thank YOU! 🙂