These air fryer spring rolls are extra crispy, easy to make, and packed with a flavorful ground chicken filling. Lighter, healthier, crispier than deep-fried, and they work with rice paper, spring roll, or egg roll wrappers. Perfect as an appetizer or side dish!
Air Fryer Spring Rolls At A Glance
- ✅ Recipe Name: Crispy Air Fryer Spring Rolls (High-Protein!)
- 🕒 Ready In: ~30 minutes (10 prep, 20 cook)
- 👪 Serves: 15 rolls
- 🍽 Calories: ~106 per roll
- 💪 Protein: 8g per roll
- 🥣 Main Ingredients: Ground chicken, cabbage, carrots, mushrooms, garlic, soy sauce, wrappers (rice paper, spring roll, or egg roll wrappers)
- 📖 Dietary Info: High-protein; easily made gluten-free (rice paper + tamari) or vegetarian (tofu/mushrooms)
- ⭐ Why You'll Love It: Crispier than deep-fried with way less oil, packed with a high-protein chicken filling, and easy to customize. Great as an appetizer, snack, or side.
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Homemade Air Fryer Spring Roll Recipe
Raise your hand if you ate spring rolls growing up. Whenever we had Chinese takeout, my dad always ordered spring rolls and orange chicken. They were crispy, crunchy, and utterly addictive, but they often left us feeling heavy from all that deep-frying. That's why I created this lighter, high-protein air fryer version (just like my air fryer healthy orange chicken recipe).
These air fryer spring rolls offer the same bold, yummy flavors without excess oil or grease, leaving you feeling light and satisfied. This simple recipe uses wholesome ingredients such as lean ground chicken, cabbage, carrots, green onion, garlic, and more. No random stuff.
The best part? You can choose from rice paper wrappers, wheat spring roll wrappers, or egg roll wrappers. I've tested and included cooking instructions for all three in the recipe card. My secret tip: rice paper rolls are the crispiest and lightest!
We love these with my air fryer teriyaki chicken, and a spicy Asian cucumber salad on the side never lasts long in our house.
Jump to:
- Air Fryer Spring Rolls At A Glance
- Homemade Air Fryer Spring Roll Recipe
- Why You'll Love This Air Fryer Recipe
- Ingredients You'll Need
- Best Wrappers for Air Fryer Spring Rolls
- How to Make Air Fryer Spring Rolls (Step-by-Step)
- How to Make Air Fryer Spring Rolls with Rice Paper (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Expert Tips For The Crispiest Spring Rolls
- Substitutions and Variations
- What to Serve with Spring Rolls
- How to Store, Freeze & Reheat
- Air Fryer Spring Rolls FAQs
- More Air Fryer Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Air Fryer Recipe
- Crispier than deep-fried: The air fryer gets them shatteringly crisp with a fraction of the oil. No pot of hot oil, no mess.
- High-protein: Each roll has 8 grams of protein from the lean ground chicken filling, so they actually fill you up.
- Three wrapper options: Use rice paper, wheat spring roll, or egg roll wrappers. I tested all three, and rice paper comes out the lightest and crispiest.
- Quick and easy: Start to finish in about 30 minutes, and any level cook can pull them off.
- Freezer-friendly: Prep a batch, freeze for up to a month, then air-fry straight from frozen whenever you want.
- Easy to customize: Swap the chicken for turkey, pork, or tofu, and make them gluten-free with rice paper and tamari.
⭐️⭐️⭐️⭐️⭐️
Thought they came together easily and tasted great. Just what I was craving but much healthier. Definitely will be on my lunch rotation.
- Melissa
Ingredients You'll Need
This air fryer spring roll recipe calls for simple ingredients. They're easy to cook, super crispy, protein-packed, and perfect for entertaining. Here is a list of everything you need so you are prepared:
- Ground Chicken: I recommend 93% lean for a juicy filling, but 99% lean works, too. You can also swap in pork, turkey, or beef.
- Shredded Green Cabbage: Adds texture and a hint of sweetness. Use pre-shredded or shred it yourself with a knife.
- Shredded Carrots: Provide crunch and vitamins. Use pre-shredded or grate fresh ones with a food processor or grater.
- Green Onions: For a little sharpness.
- Mushrooms: They add savory flavor and meaty texture. I use Baby Bella, but white mushrooms or shiitakes also work.
- Garlic: Fresh garlic is a must-have for the filling.
- Soy Sauce: Adds classic spring roll flavor. Choose low-sodium or tamari to keep it gluten-free. It's the same base I use in my grilled honey soy chicken skewers.
- Rice Vinegar: Helps achieve that classic spring roll flavor. Substitute apple cider or white wine vinegar if needed.
- Cornstarch: Don't skip this one! It pulls excess liquid from the filling so the wrappers stay crisp after air frying.
- The Wrappers: Rice paper for the lightest, crispiest roll (my favorite), wheat spring roll wrappers for classic crunch, or egg roll wrappers for a heartier, chewier bite.
Scroll to the recipe card for quantities!
Best Wrappers for Air Fryer Spring Rolls
One of the most common questions I get is which wrapper to use, so I tested all three side by side. Here's how they compare:
| Wrapper | Texture | Crispiness | Needs Soaking? | Gluten-Free? |
|---|---|---|---|---|
| Rice Paper | Light and delicate | Crispiest | Yes, ~10 seconds | Yes |
| Spring Roll (wheat) | Thin and classic | Very crispy | No | No |
| Egg Roll (wheat) | Thick and chewy, like a wonton | Crispy and hearty | No | No |
How to Make Air Fryer Spring Rolls (Step-by-Step)
- Step 1: Sauté the mushrooms. Heat olive oil over medium heat, cook the garlic until fragrant, then brown the chopped mushrooms on one side before stirring.
- Step 2: Cook the chicken. Add the ground chicken with a pinch of salt and cook until nearly done.
- Step 3: Add the veggies. Stir in the cabbage, carrots, and green onions with the soy sauce and rice vinegar, then sprinkle in the cornstarch and cook until the filling thickens and looks dry, not wet.
- Step 4: Add the filling. Once the filling is fully cooled, lay a wrapper in a diamond position and spoon a line of filling near the bottom corner.
- Step 5: Roll it up. Fold the sides in and roll snugly from the bottom, keeping it tight so it holds its shape.
- Step 6: Seal the edge. Brush the final corner with a cornstarch-water slurry and press to seal so it doesn't pop open while cooking.
- Step 7: Air fry. Arrange the rolls in a single layer, spray generously with oil, and air fry at 380°F for 8 to 10 minutes, flipping halfway.
- Step 8: Enjoy. They're done when golden and crisp on all sides. Let them cool for a few minutes, then serve hot with your favorite dipping sauce.
How to Make Air Fryer Spring Rolls with Rice Paper (Step-by-Step)
- Step 1: Soak and fill. Dip one rice paper sheet in warm water for about 10 seconds until just pliable, lay it on a clean board, and add a heaping spoonful of cooled filling near the bottom.
- Step 2: Fold up the bottom. Fold the bottom edge up and over the filling, tucking it in snugly.
- Step 3: Fold in the sides. Fold both sides in toward the center to seal the ends.
- Step 4: Roll it tight. Roll the whole thing up snugly from the bottom. Rice paper is sticky when damp, so it seals itself with no slurry needed.
- Step 5: Prep Air Fryer. Preheat the air fryer to 380 degrees Fahrenheit and arrange the rolls in a single layer, leaving space between them.
- Step 6: Air Fry. Spray generously with oil and air fry at 380°F for 8 to 10 minutes, flipping halfway. They're done when golden and crisp. Serve right away, because rice paper is at its crispiest straight from the basket.
Video Tutorial (Step-by-Step)
Expert Tips For The Crispiest Spring Rolls
- Cool the filling completely: This is the most important step. Warm filling steams inside the wrapper and makes it soggy, plus it can tear the delicate rice paper. Spread it on a sheet pan and chill it before you roll.
- Cook the liquid out: After adding the veggies, let the filling cook until it looks dry, not wet. The cornstarch helps here. Excess moisture is the number one reason spring rolls turn out soft instead of crisp.
- Don't overfill: A heaping spoonful is plenty. Overstuffed rolls tear while rolling and burst in the air fryer. Leave yourself enough wrapper to seal.
- Spray generously with oil: Coat all sides right before air frying. That thin layer of oil is what gives you the golden, shattering crunch, so don't skip it.
- Give them space: Arrange the rolls in a single layer without touching so the hot air circulates. Crowding steams them instead of crisping them, so work in batches if you need to.
- Serve them fresh: Spring rolls are crispiest straight from the basket. If they sit too long, they soften, so serve them right after cooking.
Substitutions and Variations
- Ground chicken: Turkey, pork, or beef, or tofu for vegetarian.
- Cornstarch: Arrowroot or tapioca flour works too. Don't skip it.
- Mushrooms: Any variety, or leave them out and add more cabbage.
- Cabbage: Napa, savoy, or a bag of coleslaw mix to save chopping.
- Soy sauce: Tamari for gluten-free, or coconut aminos for soy-free.
- Make it gluten-free: Rice paper wrappers plus tamari.
- Make it vegetarian: Skip the chicken, load up on tofu and mushrooms.
What to Serve with Spring Rolls
Spring rolls go with so many dishes. Here are a few of our favorites:
- Dipping sauces: Sweet chili sauce, peanut sauce, soy or hoisin, or nuoc cham. The photo shows my go-to: soy sauce with sliced green onion.
- Stir-fried noodles: Try my healthy chicken pad Thai, chow mein, or lo mein all work beautifully.
- Fried rice: A classic pairing that turns these into a full meal. I love this healthy egg fried rice recipe.
- Soup: Serve alongside hot and sour, egg drop, or miso soup.
- Salad: We love these with my Thai mango salad for a fresh, sweet contrast.
- More protein: Try these sticky Asian chicken meatballs.
How to Store, Freeze & Reheat
Store: Keep leftover cooked spring rolls in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze them assembled but uncooked. Arrange the rolls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 1 month. Freezing them flat first keeps them from sticking together.
Cook from frozen: No need to thaw. Air fry straight from the freezer at 380°F, adding a few extra minutes until golden and crisp.
Reheat: The air fryer is best for bringing back the crunch. Reheat at 350°F for a few minutes until hot and crispy again. You can also use a 350°F oven for 10 to 12 minutes. Skip the microwave; it makes them soggy.
Air Fryer Spring Rolls FAQs
Spring rolls have a thin, delicate wrapper that crisps up light and shattering. Egg rolls use a thicker, chewier wheat wrapper that holds a heartier filling. Fresh spring rolls are common in Vietnamese cooking, while crispy spring rolls and egg rolls show up more in Chinese-American cuisine.
Yes. Rice paper wrappers are thin and translucent, made from rice flour and water, and they're my favorite for the lightest, crispiest roll. Wheat-based wrappers are made from flour and water and give you a heartier, chewier result.
Yes. Swap the ground chicken for crumbled tofu or an extra cup of mushrooms, and use egg-free wrappers.
Not always, it depends on the wrapper. To keep these gluten-free, use rice paper wrappers and swap the soy sauce for tamari.
Yes, ground turkey, pork, or beef all work. Adjust the cooking time slightly depending on the meat.
Air fry at 380°F for 8 to 10 minutes, flipping halfway, until golden and crisp on all sides.
Yes. Air fry them straight from frozen at 380°F, no thawing needed, adding a few extra minutes until crisp.
More Air Fryer Recipes You'll Love
If you loved these crispy air fryer spring rolls, here are a few more air fryer recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Air Fryer Spring Rolls
Ingredients
- 1 tablespoon olive oil
- 2 large 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 stalks green onions, thinly sliced
- 1 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon 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)
Instructions
Make the Filling:
- Sauté the garlic: Heat the olive oil in a large skillet over medium. Add the garlic and cook until fragrant.
- Brown the mushrooms: Add the mushrooms and let them brown on one side for about 5 minutes, then stir and cook until the liquid cooks off. Do not add salt yet it will make the mushrooms wet.
- Cook the chicken: Add the ground chicken with a pinch of salt and pepper. Cook 4 to 5 minutes, until mostly cooked through.
- Add the veggies: Stir in the cabbage, carrots, green onions, soy sauce, and rice vinegar. Cook until the veggies wilt.
- Thicken and cool: Sprinkle in the cornstarch and cook until the filling thickens and looks dry, not wet. Let it cool completely before rolling, which keeps the wrappers from tearing or getting soggy.
Assemble Spring Rolls:
- (Rice Paper) Soak, Fill & Roll: Dip one sheet in warm water about 10 seconds until pliable. Lay it on a clean board, add a heaping spoonful of filling near the bottom, fold in the sides, and roll tight. Rice paper seals itself, no slurry needed.
- (Egg/Spring Roll Wrapper) Fill & Roll: Lay one wrapper in a diamond position and add a heaping spoonful of filling near the bottom corner. Fold in the sides, roll up, and seal the final edge with the cornstarch slurry so it doesn't pop open.
Air Fry Them:
- Prep the basket: Preheat the air fryer to 380°F and spray the basket. Arrange the rolls in a single layer without touching and spray them generously with oil.
- Air Fry: Air fry the spring rolls for 8-10 minutes, flipping halfway through, until they are golden brown on all sides. Depending on the size of your air fryer, you may need to work in batches.
- Serve: Serve right away with your favorite dipping sauce, like sweet chili or the soy and green onion mix
Video
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein, air fryer, and healthy recipes that actually taste like the real thing.
Barb says
Too many pop ups it makes it hard to follow the recipe. Is there a way to get rid of those?
Tati Chermayeff says
Barb, thank you for flagging this — I hear you. Pop-ups can be annoying. I’ll look into adjusting them to make the recipe easier to follow!
Sharon says
So good. My husband loved them. I used a whole bag of slaw mixture and a grated carrot. I think I cooked out too much liquid though. Will try again.
Tati Chermayeff says
Hi Sharon - YAY! So happy you loved them. Yes feel free to add a splash of broth or water to give the filling a little moisture if that happens.
Zoe says
Hi. Do you have any dipping sauce recipes please. And what else would you serve them with please.
Tati Chermayeff says
Hi! The picture is soy sauce with green onion cut up into it. Sounds crazy but I also love dipping them in the merinade from this recipe - https://healthfulblondie.com/grilled-honey-soy-chicken-thigh-skewers/.
Ulrika Mårtensson says
Looks so delish😀Wonder if You easily can deep fry them, since We disn't have an air fryer? In that case for how long and in what degrees? Thanks for Your help🌞
Tati Chermayeff says
Hi Ulrika! Thank you so much, and yes, you can absolutely deep fry these instead. Heat your oil to 350°F and fry them in small batches for about 3 to 4 minutes, turning as needed, until they are golden brown and crispy all over. Just make sure the edges are sealed well with the cornstarch slurry so they hold together in the oil. Enjoy!
Darlene says
Is it possible to bake these in a regular or convection oven? I don't own an air fryer (yet 😅).
Tati Chermayeff says
Yes! Bake at 400°F until golden brown and crisp for about 20 to 25 minutes. Make sure you still spray them is avocado oil to ensure crispiness!
Darlene says
Thank you so much for the conventional oven temperature & time! Greatly appreciated!
Melissa says
Thought they came together easily and tasted great. Just what I was craving but much healthier. Definitely will be on my lunch rotation.
Tati Chermayeff says
Yay, this makes me so happy to hear Melissa! That craving-but-lighter combo is exactly what I was going for. So glad it earned a spot in your lunch rotation. Thank you for making them!
Lisa says
This recipe was easy and delicious! Absolutely planning on making this again
Tati Chermayeff says
Thank you so much Lisa! Easy and delicious is the goal every time. So glad you loved them and are already planning a round two!
Nancy says
Hi,
Made these today, I love the easy recipe!
Tati Chermayeff says
Hi Nancy! I love that you made them the same day. Thank you so much for the sweet review, and I am so glad the recipe was an easy one for you!
Me says
Hi, are the calories for 100 grams?
Tati Chermayeff says
Hi there! Great question. The nutrition info is calculated per spring roll, so it is one serving rather than per 100 grams. Hope that helps!