Air Fryer Spring Rolls

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!

5 from 11 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving servings

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

Notes

Cool the filling before rolling. Warm filling is the number one cause of soggy or torn rolls.

Freeze: Freeze assembled uncooked rolls flat on a tray, then bag for up to 1 month. Air fry from frozen at 380°F, adding a few extra minutes.

Store & reheat: Fridge up to 3 days. Reheat in the air fryer at 350°F until crisp. Skip the microwave.

Make it gluten-free: Use rice paper wrappers and tamari.

Nutrition

Course Appetizer

Cuisine Asian

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