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.
Easy Air Fryer Spring Rolls
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.
With almost two dozen of them on your table within an hour, preparing them is nothing but time well spent. Don’t worry if you’re in a rush or have yet to go to the supermarket! You can omit the sauces or use leftover veggies in the filling. Freezing them for later is also a great time-saving idea for hectic days.
Wonderfully crackly on the outside and juicy on the inside, you’d never guess these spring rolls are healthier! That said, eating the entire batch suddenly doesn’t seem like a bad idea. 🤔 After all, they’re loaded with veggies, aren’t they?
What’s The Difference Between Spring Rolls & 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.
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.
Homemade Spring Roll Variations
These easy variations will give your air fryer spring rolls some new life when you’re in a rush or need some extra protein.
- 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.
How to Make Air Fryer Vegetable Spring Rolls
These air fryer spring rolls are a lot easier to make than it seems. You just have to assemble them, 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.
Tips for Success
Follow these tips for the crispiest air fryer spring rolls:
- 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.
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 these air fryer spring rolls in an airtight container for up to 4 days.
- To reheat them, place them in the air fryer at 350˚F for 2-3 minutes on each side or until nice and crunchy. You can also heat them in the oven at 350˚F for 10 to 12 minutes.
Can I Freeze These?
- Yes, but you’ll need to freeze them before air frying them; otherwise, the wrapper will soften.
- To Freeze: Assemble them as usual and then 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.
- Don’t thaw them before air frying them. Just add an additional 1-2 minutes of cooking time to the spring rolls and enjoy.
More Easy Air Fryer Recipes
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.
- 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.
Serving: 1 egg roll | Calories: 97 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 1 mg | Sodium: 479 mg | Potassium: 147 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 2048 IU | Vitamin C: 16 mg | Calcium: 33 mg | Iron: 1 mg | Net Carbs: 11 g
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.