Perfect Air Fryer Veggie Spring Rolls: Crispy Without Deep Frying 12 Minutes
Crispy veggie spring rolls without the oil bath — brush lightly, cook at 390°F for 12 minutes, flip once. No soggy wrappers.
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Aug 17, 2026
Ingredients
Step-by-Step Method
Cook the Filling
Heat 1 tbsp oil in a wok or wide pan on high flame. Add ginger-garlic paste and green chilli, stir for 20 seconds until raw smell fades. Add carrot and capsicum first — they need 1 minute more than cabbage. Add cabbage last, stir-fry on high for 2 minutes. Add soy sauce, vinegar, and salt, toss once, and spread the filling on a plate to cool completely. This step is non-negotiable — hot or warm filling creates steam inside the roll and softens the wrapper.
Separate the Wrappers
Peel wrappers apart gently while they are still cool from the fridge — warm wrappers tear. Place a damp cloth over the stack you're not using yet to keep them from drying out. Work on a clean, dry surface. If a wrapper tears near the edge, set it aside for practice rolls first.
Roll and Seal
Place a wrapper flat, one corner pointing toward you like a diamond. Spoon 2 tablespoons of cooled filling in a horizontal line across the lower third of the wrapper. Fold the bottom corner up over the filling, fold in both side corners, then roll firmly upward. Brush the top corner with the flour-water paste and press to seal. The roll should feel firm but not tight enough to crack the wrapper. Repeat with remaining wrappers.
Preheat and Brush
Preheat the air fryer to 200°C for 3 minutes. Brush each roll lightly on all sides with oil — use a pastry brush rather than spray for even coverage. Place rolls in the basket seam-side down with a small gap between each one. Do not stack. Cook in batches if needed.
Air Fry Until Golden
Air fry at 200°C for 7 minutes, then flip each roll using tongs. Continue cooking for another 6 to 8 minutes until the surface is deep golden and blistered. If the ends are colouring faster than the middle, drop to 180°C for the final 3 minutes. The wrapper should feel firm when tapped — if it still feels soft anywhere, give it 2 more minutes.
Serve
Remove from the air fryer and serve within 5 minutes. Cut diagonally if serving on a platter. Pair with sweet chilli sauce or a dipping mix of 2 tbsp soy sauce, 1 tsp rice vinegar, and a few drops of chilli oil. These do not hold crispness well — serve while hot.
Frequently Asked Questions
Why must the filling be completely cool before rolling?
Hot or even warm filling releases steam inside the roll, which softens the wrapper and stops it going crisp. Spread the cooked filling out on a plate to cool completely before you fill and roll. This step is non-negotiable for crisp results.
What air fryer temperature and time do the spring rolls need?
Preheat to 200°C for 3 minutes, air fry the rolls seam-side down for 7 minutes, flip, and cook another 6 to 8 minutes until deep golden and blistered. If the ends colour faster than the middle, drop to 180°C for the final 3 minutes.
How do I seal the rolls so they do not open?
Brush the top corner with a paste of 2 tablespoons flour mixed with 3 tablespoons water and press to seal, then place the rolls seam-side down in the basket. Roll them firm but not so tight that the wrapper cracks.
Why do my wrappers keep tearing?
Peel them apart gently while they are still cool from the fridge, because warm wrappers tear more easily, and keep a damp cloth over the ones you are not using so they do not dry out. Work on a clean, dry surface.
