If you love a crispy bite without the heavy oil, these air fryer vegetable spring rolls will be your new favorite. They’re crunchy on the outside, full of fresh veggies inside, and come together quickly. You don’t need deep-frying skills or a huge mess to get great results.

The air fryer delivers that golden, crackly texture with a fraction of the oil. Serve them as a snack, appetizer, or light dinner with your favorite dipping sauce.

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Why This Recipe Works

Close-up detail: A just-air-fried vegetable spring roll cut on the diagonal, revealing a tight, colo

These spring rolls are built on simple, dependable techniques. The filling is sautéed just enough to soften and concentrate flavor without turning soggy.

The wrappers get lightly brushed with oil to encourage even browning in the air fryer. The result is a crisp shell that stays intact and a flavorful center that doesn’t leak. The method is forgiving, flexible with what you have on hand, and quick enough for weeknights.

Shopping List

Spring roll wrappers (8–10-inch size, not rice paper; look for wheat-based wrappers in the freezer section)
Green cabbage, finely shredded (about 3 cups)
Carrots, julienned or grated (1 cup)
Red bell pepper, thinly sliced (1 medium)
Scallions, thinly sliced (3–4)
Garlic, minced (2 cloves)
Fresh ginger, minced (1 tablespoon)
Soy sauce or tamari (2 tablespoons)
Rice vinegar (1 tablespoon)
Sesame oil (1 teaspoon)
Neutral oil (avocado, canola, or grapeseed), for sautéing and brushing
Cornstarch (1 teaspoon, optional, helps absorb moisture)
Salt and pepper, to taste
Optional add-ins: mushrooms, bean sprouts, snap peas, tofu crumbles, or shredded zucchini (well-drained)
Dipping sauces: sweet chili sauce, soy sauce with a splash of rice vinegar, or peanut sauce

Instructions

Cooking process: Overhead shot of an air fryer basket mid-cook at 375°F, a single layer of evenly s

Prep the veggies. Shred the cabbage thinly, julienne the carrots, and slice the bell pepper and scallions.
Mince the garlic and ginger. Keep everything in similar sizes for even cooking.
Sauté the filling. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add garlic and ginger and cook for 30 seconds until fragrant.
Add cabbage, carrots, and bell pepper. Stir-fry 3–4 minutes until slightly tender but still crisp.
Season and cool. Stir in soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper. If the mixture seems wet, sprinkle in cornstarch and toss.
Remove from heat. Transfer to a tray to cool for 10 minutes; a cooler filling keeps wrappers crisp.
Set up your station. Place a small bowl of water nearby, lay out the wrappers, and keep a plate for rolled spring rolls. Lightly oil or spray your air fryer basket.
Fill and roll. Place a wrapper on a clean surface with a corner facing you (diamond shape).
Spoon 2–3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner.

Dab the tip with water to seal. Repeat.
Brush with oil. Lightly brush or spray each roll with neutral oil. This is key for even browning and crispness in the air fryer.
Air fry. Preheat your air fryer to 375°F (190°C) for 3 minutes.
Place spring rolls in a single layer with a little space between them. Air fry for 8–10 minutes, turning halfway. They should be golden and crisp.
Serve hot. Let them rest for 2 minutes to set, then serve with sweet chili sauce, soy-vinegar dip, or peanut sauce.

How to Store

Refrigerate: Keep leftover cooked spring rolls in an airtight container for up to 3 days.
Reheat in the air fryer at 350°F (175°C) for 4–6 minutes until crisp.
Freeze (uncooked): Freeze rolled, uncooked spring rolls on a sheet pan until solid, then transfer to a bag. Air fry from frozen at 370°F (188°C) for 12–14 minutes, flipping once.
Freeze (cooked): Cool completely, then freeze. Reheat in the air fryer at 360°F (182°C) for 8–10 minutes.
Avoid sogginess: Store sauces separately and re-crisp in the air fryer instead of the microwave.

Final dish presentation: Restaurant-quality plating of a trio of golden, crisp vegetable spring roll

Why This is Good for You

These spring rolls pack a lot of vegetables into a craveable bite.

You get fiber from cabbage and carrots, plus vitamins A and C from peppers and carrots. The filling is sautéed in minimal oil, and air frying uses a fraction of the fat compared to deep-frying. They’re also flexible for dietary needs.

Use tamari for gluten-free, or add tofu for extra protein. The balance of veggies and a crunchy shell makes them satisfying without feeling heavy.

What Not to Do

Don’t overload the filling. Too much filling causes tearing and uneven cooking. Stick to 2–3 tablespoons per roll.
Don’t skip cooling the filling. Hot, steamy filling makes wrappers soggy and prevents crisping.
Don’t crowd the basket. Airflow is essential.
Cook in batches so every roll browns evenly.
Don’t use rice paper for this method. Rice paper works better for fresh rolls or different cooking techniques; wheat wrappers crisp best in the air fryer.
Don’t forget to oil the surface. A light brush or spray of oil is the difference between pale and golden.

Recipe Variations

Mushroom umami: Add finely chopped shiitake or cremini mushrooms to the sauté for a savory boost.
Tofu and veggie: Crumble firm tofu, press out moisture, and sauté with the veggies. Season with a splash of soy sauce.
Spicy kick: Add chili garlic sauce, sriracha, or red pepper flakes to the filling.
Thai-inspired: Toss the filling with a little lime juice, cilantro, and a touch of fish sauce (or vegan alternative) before rolling.
Crunchy add-ins: Bean sprouts or finely shredded snap peas add texture; make sure to pat them dry.
Low-sodium: Use low-sodium soy sauce and boost flavor with ginger, garlic, and a splash of rice vinegar.

FAQ

Can I use frozen vegetables?

Yes, but thaw and drain them well. Sauté briefly to cook off extra moisture before rolling, or your spring rolls may steam instead of crisp.

What if I can’t find spring roll wrappers?

Look for them in the freezer section labeled “spring roll” or “lumpia” wrappers.

Egg roll wrappers are thicker and still work, but you’ll need a minute or two more in the air fryer.

How do I keep the wrappers from tearing?

Don’t overfill, and roll tightly but gently. Keep wrappers covered with a slightly damp towel while you work so they don’t dry out and crack.

Do I need to preheat the air fryer?

Preheating helps the wrappers start crisping right away. It’s not strictly required, but it improves browning and texture.

Why are my spring rolls pale?

They likely need a little more oil or time.

Lightly brush all sides with oil and add 1–2 minutes. Also make sure you’re not overcrowding the basket.

Can I bake these instead?

Yes. Bake at 400°F (200°C) on a parchment-lined sheet, brushing with oil, for 15–18 minutes, turning once.

They won’t be quite as crisp as air fried but still tasty.

What dipping sauce goes best?

Sweet chili sauce is a classic. Soy sauce with rice vinegar and a pinch of sugar works well, and creamy peanut sauce is great if you like something richer.

How can I make them gluten-free?

Use gluten-free tamari and check that your wrappers are labeled gluten-free. Many wheat-based wrappers aren’t, so look for gluten-free alternatives made specifically for spring rolls.

In Conclusion

Air fryer vegetable spring rolls give you the crunch you crave with a lighter touch.

The filling is fresh, flavorful, and flexible, and the air fryer makes the process quick and low-maintenance. Keep a batch in the freezer for fast snacks or appetizers, and pair with your favorite sauce. With a few simple tips, you’ll get golden, crisp spring rolls every time.