Description
Crispy air-fried vegetable spring rolls – a tasty, healthier twist on classic Asian spring rolls, perfect as an appetizer or snack.
Ingredients
- 8 spring roll wrappers
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell pepper (any color)
- 1/4 cup chopped green onions
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce (or tamari for gluten‑free)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (optional, helps bind filling)
- Cooking oil spray
Instructions
- Combine cabbage, carrots, bell pepper, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch in a bowl. Mix well.
- Place one spring roll wrapper on a clean surface. Spoon about 2 tablespoons of filling near one corner.
- Fold that corner over the filling, then fold in the two side edges.
- Roll firmly toward the remaining corner, sealing the edge with a dab of water.
- Repeat with remaining wrappers and filling.
- Preheat your air fryer to 375 °F (190 °C) for about 3 minutes.
- Lightly spray each roll with oil.
- Arrange rolls in the air fryer basket in a single layer, leaving space between them.
- Cook for 8–10 minutes, flipping halfway through, until golden brown and crispy.
- Carefully remove and serve warm with your favorite dipping sauce (such as sweet chili or soy sauce).
Notes
- Feel free to customize fillings—add mushrooms, bean sprouts, or tofu.
- Avoid overcrowding the basket to ensure even crisping.
- Spray or brush with oil for best results.
- To freeze: assemble then flash-freeze on a baking sheet. Once solid, transfer to a freezer bag. Air-fry frozen rolls at 375 °F for 10–12 minutes.