Name: Air Fryer Spring Rolls
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 tbsp olive oil (For sautéing the filling); 2 cloves garlic, minced; 4 oz mushrooms, chopped small (Adds umami flavor); 1 lb ground chicken, 93% lean (Recommended for less grease); 1.5 cups shredded green cabbage (Alternatively, you can use coleslaw mix); 1.5 cups shredded carrots (Alternatively, you can use coleslaw mix); 2 green onions, thinly sliced; 1 tbsp soy sauce; 2 tbsp rice vinegar (For tanginess); 1 tsp cornstarch (To bind the mixture); 12-15 pieces spring roll wrappers (Rice or wheat-based or egg roll wrappers); Pinch cornstarch mixed with water (To seal spring roll wraps); Spray avocado oil spray (For air frying)

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How I Discovered Air Fryer Spring Rolls

The first time I tried Air Fryer Spring Rolls I was chasing that perfect crunch without standing over a pot of hot oil. It started as a weeknight experiment and ended with the whole family hovering over the basket like it was a golden treasure chest. If you like the idea of crispy wrappers that shatter when you bite in, filled with savory, slightly tangy ground chicken and vegetables, you are in for a treat. I often pair them with something quick on the side, like a slice of quick air fryer garlic bread when I want a carb to sop up the dipping sauce.

The Secret Behind Perfect Air Fryer Spring Rolls

What makes these spring rolls sing is the balance of textures and a simple list of ingredients that I always keep on hand: 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 (Alternatively, you can use 3 cups of coleslaw mix instead of the cabbage and carrots), 2 green onions (thinly sliced), 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp cornstarch, 12 – 15 spring roll wrappers (rice or wheat-based or egg roll wrappers), Salt & pepper, Pinch of cornstarch mixed with water (slurry to seal spring roll wraps), Avocado oil spray (for air frying (you can also use more regular olive oil)). The mushrooms add an umami note that keeps things from being one-dimensional, and the rice vinegar brightens the whole filling so it does not feel heavy.

A few years ago I brought these to a casual potluck and someone suggested serving them next to little skewers of spicy fish. That reminded me to pair crunchy finger food with a bold bite; you could also do something like these bang-bang salmon bites for a surf-and-turf table at a party.

Make the Filling: the stove work that matters

Make the Filling: I heat 1 tbsp olive oil in a skillet, toss in 2 garlic cloves (minced) and let them sizzle until fragrant, then add 4 oz mushrooms (chopped small). The smell of garlic and mushrooms in the pan is one of my favorite kitchen sounds—the sort that tells you dinner is going to be good. Next the 1 lb ground chicken (93% lean recommended) goes in; break it up and let it brown evenly. I season with salt & pepper, then fold in 1 ½ cups shredded green cabbage and 1 ½ cups shredded carrots (or the 3 cups of coleslaw mix if I am trying to save time). Add 2 green onions (thinly sliced), 1 tbsp soy sauce, and 2 tbsp rice vinegar for that tang. To bind everything lightly, I stir in 1 tsp cornstarch dissolved in a splash of water so the juices thicken and glaze the filling. Cook until the chicken is fully done and the vegetables have softened but still have a little bite.

Tip: keep the vegetable shreds small so they tuck into the wrappers without making them soggy. Another tip I learned is to use 93% lean chicken—less grease means crisper rolls.

Cool the Filling: IMPORTANT and why patience wins

Cool the Filling: IMPORTANT — this is where many people lose the crisp. If you try to wrap hot filling, steam builds inside the roll and the wrapper goes soft. I always spread the filling on a shallow tray or bowl and let it cool to room temperature, or pop it in the fridge for 15–20 minutes if I am short on time. Cooling firms up the mixture and makes assembling much cleaner. If you want to make these ahead, you can store the cooled filling in an airtight container for up to 3 days. When I meal-prep, I sometimes freeze the rolled, uncooked spring rolls on a tray, then transfer them to a bag so they do not stick together; they reheat beautifully in the air fryer straight from frozen.

How to know when the filling is cooked right: the chicken should be fully opaque with no pink, and the mixture should feel moist but not watery. If you are worried, the internal temperature of the chicken should reach 165 degrees Fahrenheit.

Assemble Spring Rolls: little details that matter

Assemble Spring Rolls: Lay out your 12 – 15 spring roll wrappers (rice or wheat-based or egg roll wrappers) on a clean surface. Keep a small bowl with a pinch of cornstarch mixed with water (slurry to seal spring roll wraps) nearby to glue the edges. Spoon a modest amount of cooled filling near the edge closest to you, fold the bottom over, tuck the sides in, and roll up snugly, sealing the edge with the cornstarch slurry. You want neat little cylinders that are sealed tight so they do not unfurl in the air fryer. If a wrapper tears, dab the tear with slurry and press it back together; the wrapper will crisp and hide the seam.

Tip: I roll each one somewhat tight because air frying makes the filling compress slightly and tight rolls crisp more evenly. Another trick is to brush or lightly spray the outside with avocado oil spray (for air frying (you can also use more regular olive oil)) so they brown beautifully.

Air Fry Them: the satisfying finish

Air Fry Them: Preheat the air fryer to around 375 degrees if your model requires it. Place the rolls seam-side down in a single layer, giving them a little breathing room so the air circulates and every side gets golden. Lightly spray the tops with avocado oil spray and cook for about 8–12 minutes, flipping once halfway through, until the wrappers are evenly browned and crisp. You will know they are done when they have a deep golden color, make a nice crunch when tapped, and the filling inside is steaming hot. If you like extra blistered edges, bump the temperature in the last minute or two and watch closely.

When I make a big batch, I cook in two or three rounds and keep the first batch on a wire rack in a warm oven so they do not steam on a plate. Reheating leftovers in the air fryer for 3–4 minutes brings back that original crisp much better than a microwave.

Small changes I make and what to serve with them

I love to play with variations. For a vegetarian twist I sometimes swap the ground chicken for cooked lentils and add a little smoked paprika and a splash of soy for depth; those are a great pairing alongside BBQ lentil meatballs if you are doing a vegetarian spread. For a seafood version, diced shrimp cooks quickly and gives a bright, briny hit. If you want a bit more heat, a teaspoon of chili garlic sauce folded into the filling wakes things up.

As for dipping, my go-to is a simple mix of soy sauce, rice vinegar, a hint of sesame oil, and a spoonful of sweet chili sauce. Hoisin with a splash of lime is another favorite. These spring rolls work as an appetizer, a main with a big salad, or a snack to nibble on during movie night. They are one of those dishes that make you feel like you are doing something a little fancy, with minimal fuss.

A couple of final tips: do not overfill the wrappers, cool the filling completely before wrapping, and spray lightly rather than drenching in oil. Those three small habits are what take this from good to reliably great in my kitchen.

Conclusion

If you want a dependable, crowd-pleasing recipe that gives you crunch, savory satisfaction, and a lot of flexibility, these Air Fryer Spring Rolls are one of my favorites. For another take or extra inspiration, check out this well-written companion recipe: Air Fryer Spring Rolls | All Ways Delicious.