Air Fryer Spring Rolls
These Air Fryer Spring Rolls are golden, crispy, and packed with juicy shrimp and cabbage. No deep-frying, no mess—just 10 minutes in the air fryer for that perfect crunch. Serve them warm with chili sauce for the easiest homemade appetizer or snack.
Servings: 8 spring rolls
Ingredients
- 120 g cabbage finely sliced
- 2 tablespoons oil
- 2 cloves garlic minced
- 60 g shrimp cut into small pieces
- 1 stalk scallion cut into rings
- 1 teaspoon oyster sauce
- salt to taste
- 3 dashes ground white pepper
- spring roll pastry
- 1 egg lightly beaten, for egg wash
Instructions
- In a skillet, heat 1 tablespoon of oil over medium heat. Stir-fry the garlic until aromatic but not browned. Add the shrimp and stir a few times, then add the cabbage and scallions. Stir to combine.
- Add the oyster sauce, salt, and black pepper. Stir to mix well. (Note: Do not add water—you don’t want a watery filling.) Cook until the vegetables are just wilted but still slightly crisp. Remove from heat and let cool completely.
- On a flat surface lined with parchment paper, place about 2 teaspoons of filling onto each wrapper. Roll tightly and seal the edge with egg wash.
- Brush oil on the bottom of the air fryer basket. Arrange the spring rolls in a single layer. Brush the tops with oil and air fry at 190°C (375°F) for 10 minutes.
- Enjoy warm with your favorite chili sauce for dipping.
Video
Notes
After the filling cools, some liquid may seep out. Be sure to drain any excess moisture before wrapping—this helps keep the spring rolls crisp during cooking and prevents them from turning soggy.
Check out the post for a step-by-step photo guide on rolling spring rolls.
Nutrition
Serving: 8spring rolls | Calories: 145kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 223mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg