There’s something craveable about a spring roll that’s crisp on the outside and tender, savory on the inside — but without the greasy heaviness of deep frying. These Air Fryer Spring Rolls deliver that perfect contrast: a golden, crunchy wrapper hugging a fragrant filling of ground chicken, mushrooms, cabbage and carrots, brightened with rice vinegar and green onion. They’re fast enough for a weeknight, impressive enough for guests, and pair beautifully with a simple soy-vinegar dipping sauce or a spicy chili paste. If you like rice-paper snacks with that same light, crisp finish, you might also enjoy this take on similar rolls I tested recently: air fryer spring roll variations that use different wrappers and fillings.
Why You’ll Love This Air Fryer Spring Rolls
- Crispy texture without deep frying — all the crunch with a lot less oil.
- Balanced, savory filling — lean ground chicken paired with earthy mushrooms and sweet carrots.
- Quick to make — most of the hands-on time is just sautéing and a little assembly.
- Versatile — use rice, wheat, or egg-roll wrappers depending on preference.
- Kid-friendly and portable — great for lunches, game-day snacks, or a casual dinner.
- A lighter take on a classic comfort finger food — satisfying and not overly heavy.
- Easy to customize with sauces and add-ins while keeping the same basic method.
What Is Air Fryer Spring Rolls?
Air Fryer Spring Rolls are a modernized version of the classic fried spring roll. The filling is cooked on the stovetop — in this recipe, garlic, mushrooms and ground chicken are sautéed and combined with shredded cabbage, carrots, green onions, soy sauce, rice vinegar and a cornstarch slurry to bind everything together. The filling is cooled, wrapped in spring roll or egg-roll wrappers, then lightly sprayed with oil and crisped in the air fryer until golden.
In terms of taste, expect umami from the chicken and mushrooms, a gentle tang from rice vinegar, and a pleasant sweetness and crunch from the carrots and cabbage. These are typically served as an appetizer, snack, or part of a casual meal alongside dipping sauces. If you enjoy similar handheld bites with a light, crisp finish, see how this approach compares to other rice-paper rolls in my tests of air fryer rice paper noodle rolls.
Ingredients for Air Fryer Spring Rolls
For the Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 oz mushrooms, chopped small
- 1 lb ground chicken (93% lean recommended)
- 1 ½ cups shredded green cabbage
- 1 ½ cups shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch (mixed with a splash of water as a slurry)
- Salt & pepper, to taste
For Rolling
- 12–15 spring roll wrappers (rice or wheat-based or egg roll wrappers)
- Avocado oil spray (for air frying)
For Serving (optional)
- Extra soy sauce, rice vinegar, or your favorite dipping sauce
Ingredient Notes (Substitutions, Healthy Swaps)
- Gluten-free: Use rice paper wrappers or certified gluten-free wrappers and a gluten-free soy sauce (tamari) in place of regular soy sauce.
- Lower fat: Stick with the 93% lean ground chicken as written, or use ground turkey breast for a similarly lean swap.
- Vegetable boost: Add more shredded cabbage or carrots to increase fiber and volume without changing technique.
- Wrapper choices: Rice paper yields a lighter, slightly chewier finish; egg-roll or wheat wrappers crisp up to a more substantial crunch. The cooking time in the air fryer stays similar.
- Cornstarch alternative: If you don’t have cornstarch, a tiny dusting of flour can help bind — but cornstarch gives a clearer, glossy finish to the filling.
Step-by-Step Instructions
Step 1 – Sauté aromatics and mushrooms
Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and 4 oz chopped mushrooms and sauté until the mushrooms are browned and fragrant.
Visual cue: Mushrooms should be soft and slightly caramelized with the garlic aromatic.
Pro cue: Don’t crowd the pan — if the mushrooms steam, they won’t brown. Use medium heat and give them space to release moisture.
Step 2 – Cook the ground chicken
Add 1 lb ground chicken to the pan and break it up with a spatula. Cook until no pink remains and the meat is lightly browned.
Visual cue: Chicken should be uniformly cooked with small browned bits.
Pro cue: Use the spatula to scrape up any browned bits from the bottom of the pan — they add flavor to the filling.
Step 3 – Add vegetables and seasonings
Stir in 1 ½ cups shredded green cabbage, 1 ½ cups shredded carrots, and 2 thinly sliced green onions. Add 1 tbsp soy sauce, 2 tbsp rice vinegar, and the 1 tsp cornstarch mixed with a splash of water. Season with salt and pepper to taste. Cook just until the cabbage is slightly wilted but still has texture.
Visual cue: Filling should look coated and slightly glossy from the cornstarch slurry.
Pro cue: Taste and adjust the seasoning — a little extra rice vinegar brightens the whole mixture.
Step 4 – Cool the filling completely
Remove the filling from heat and spread it in a shallow dish to cool to room temperature before wrapping.
Visual cue: Filling should be cool to the touch before you handle wrappers.
Pro cue: Wrapping while the filling is hot makes wrappers soggy and hard to seal — cooling is essential for crisp results.
Step 5 – Assemble the spring rolls
Place 12–15 spring roll wrappers on a clean surface. Spoon a portion of the cooled filling onto each wrapper, fold the sides in, then roll tightly to seal.
Visual cue: Rolls should be snug with no loose ends; seams tucked underneath.
Pro cue: Lightly wet the wrapper edge with a dab of water to ensure a secure seal.
Step 6 – Air fry until golden
Preheat your air fryer to 375°F (190°C). Arrange the rolls in the basket in a single layer with space between them. Spray lightly with avocado oil and air fry for 8–10 minutes, turning halfway through, until golden and crisp.
Visual cue: Rolls should be evenly golden and sound crisp when tapped.
Pro cue: Don’t overcrowd the basket — work in batches if needed to keep the heat circulating.
Step 7 – Serve warm
Serve immediately with extra soy sauce, rice vinegar, or your favorite dipping sauce.
Visual cue: Hot, crispy exterior with a steaming, flavorful filling inside.
Pro cue: A squeeze of fresh lime or a few drops of rice vinegar on the dip adds a sharp contrast to the rich filling.
Pro Tips for Success
- Dry filling before wrapping: Ensure filling is cool and not overly wet — excess moisture will make wrappers soggy.
- Use consistent portions: A small ice cream scoop or tablespoon helps portion filling evenly for uniform rolls.
- Two quick sprays: Lightly spray before cooking and again halfway through if needed to achieve an even golden color.
- Rotate the basket: If your air fryer cooks unevenly, rotate the basket or flip the rolls for consistent browning.
- Don’t overfill wrappers: Leave enough space to fold the ends and roll tightly; overfilling leads to splitting.
- Crispness check: If rolls are not crisp enough after 10 minutes, add 1–2 minutes but watch closely to prevent burning.
- Reheat carefully: Re-crisp in the air fryer at 350°F for a few minutes rather than microwaving for the best texture.
Flavor Variations (Optional)
- Spicy version: Add 1–2 tsp sriracha or a pinch of red pepper flakes to the filling for heat.
- Ginger boost: Stir in 1 tsp freshly grated ginger with the garlic for a brighter flavor.
- Hoisin-sweet option: Mix a teaspoon of hoisin into the filling before cooling for a slightly sweet, savory note.
- Extra veg: Fold in finely chopped bell pepper or bean sprouts for more crunch (adjust cooling time if moisture increases).
- Sesame finish: After air frying, brush a touch of sesame oil on the hot rolls and sprinkle with sesame seeds (optional and minimal oil).
Serving Suggestions
- Dipping sauces: Offer soy-vinegar mix, sweet chili sauce, or a simple soy sauce with a splash of rice vinegar.
- Appetizer spread: Pair with edamame, a light cucumber salad, and steamed dumplings for a party platter.
- Weeknight meal: Serve with steamed rice and a quick stir-fried green vegetable for a simple dinner.
- Picnic or lunchbox: Let cool, then pack with a small dipping container — great for on-the-go eating.
- Party tray: Slice larger rolls diagonally and arrange on a platter with small bowls of dipping sauces for guests.
Make-Ahead, Storage & Reheating
- Make-ahead: You can prepare the filling 1–2 days ahead and refrigerate in an airtight container. Let it cool completely before sealing the container.
- Assembly ahead: Wrap the rolls and place them on a baking sheet lined with parchment, then cover and refrigerate for up to 24 hours before air frying. Avoid storing assembled raw rolls for too long or the wrappers may become sticky.
- Refrigerator storage: Cooked spring rolls will keep in the fridge for up to 3 days in an airtight container.
- Reheating: Best method is to reheat in the air fryer at 350°F (175°C) for 3–5 minutes until crisp. Avoid microwaving unless you don’t mind a softer wrapper; if microwaving, crisp briefly in the air fryer afterward.
Storage and Freezing Instructions
- Freezing: These spring rolls freeze reasonably well if frozen uncooked. Arrange assembled rolls on a tray in a single layer and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Air fry from frozen at 375°F (190°C), adding 2–4 minutes to the cook time and checking for even browning.
- Cooked freezing: Freezing after cooking is not ideal because the wrapper tends to soften and lose crispness when thawed and reheated. For best texture, freeze raw, then cook from frozen when ready.
- Thawing: If you prefer to thaw before air frying, thaw in the refrigerator for several hours and pat dry before cooking to avoid sogginess.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|———|——–|——|—–|——|——-|
| 260 kcal | 18 g | 24 g | 8 g | 2 g | 520 mg |
Nutrition values are estimates and may vary depending on ingredients and portion sizes.
FAQ About Air Fryer Spring Rolls
Q: Why did my wrappers turn out soggy?
A: The most common cause is packaging hot, moist filling into the wrapper. Let the filling cool completely and avoid excess moisture in the filling before wrapping.
Q: How do I know the filling is fully cooked?
A: Ground chicken should have no pink remaining and be cooked through before you cool and wrap it. Small browned bits in the pan are a good sign it’s cooked.
Q: Can I use rice paper wrappers instead of the ones listed?
A: Yes—rice paper works and gives a slightly different texture. Soak them briefly to soften, fill carefully, and watch the air-fry time as they can crisp more quickly.
Q: What dipping sauce pairs best?
A: A simple mix of soy sauce and rice vinegar works great. You can also use sweet chili sauce, hoisin-based dips, or even a chili-garlic paste for more heat.
Q: How long do leftover rolls keep their crispness?
A: Stored in the fridge, they lose some crispness after a day but can be re-crisped in the air fryer for best results.
Q: Can I make these vegetarian?
A: For a vegetarian option, swap the ground chicken for firm tofu or a seasoned plant-based ground product (optional swap) and cook the filling the same way.
Notes
- Presentation tip: Serve rolls on a long platter with dipping bowls and garnish with thinly sliced green onions or toasted sesame seeds.
- Small upgrades: A sprinkle of fresh cilantro or a squeeze of lime on the dipping sauce adds brightness.
- Seasoning adjustments: Taste the filling before cooling and tweak soy sauce or vinegar for a balanced salty-acid profile.
- Portion control: Two spring rolls per person is a good appetizer portion; three to four makes a light meal when paired with sides.
- Safety note: If air frying in batches, keep cooked rolls warm in a low oven (200°F/95°C) so they stay crisp until serving.
Air Fryer Spring Rolls
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Poultry
Description
Crispy air-fried spring rolls filled with savory ground chicken, mushrooms, cabbage, and carrots, perfect for appetizers or snacks.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 oz mushrooms, chopped small
- 1 lb ground chicken (93% lean recommended)
- 1 ½ cups shredded green cabbage
- 1 ½ cups shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch (mixed with a splash of water as a slurry)
- Salt and pepper, to taste
- 12–15 spring roll wrappers (rice or wheat-based or egg roll wrappers)
- Avocado oil spray (for air frying)
- Extra soy sauce, rice vinegar, or your favorite dipping sauce (optional)
Instructions
- Sauté aromatics and mushrooms: Heat olive oil in a skillet over medium heat. Add garlic and mushrooms; sauté until browned.
- Cook the ground chicken: Add ground chicken to the pan and break it up. Cook until no pink remains.
- Add vegetables and seasonings: Stir in cabbage, carrots, green onions, soy sauce, rice vinegar, and cornstarch slurry. Season with salt and pepper.
- Cool the filling completely: Remove from heat and spread in a shallow dish to cool.
- Assemble the spring rolls: Place wrappers on a surface, spoon filling onto each, fold sides in, and roll tightly to seal.
- Air fry until golden: Preheat air fryer to 375°F (190°C). Arrange rolls in a single layer, spray with oil, and air fry for 8–10 minutes.
- Serve warm: Serve immediately with dipping sauces of choice.
Notes
For gluten-free, use rice paper wrappers and gluten-free soy sauce. Adjust seasoning to taste before cooling the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian