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This is my go-to 10-minute crispy snack that I’ve perfected after dozens of tests—air fryer spring rolls have 80% less oil than traditional deep-fried ones but still deliver that satisfying golden crunch. Whether you’re a busy student, a working professional, or just craving a quick treat, this recipe works perfectly with both fresh and frozen spring rolls (no thawing required!).
Ingredients
- 8 spring rolls (any filling works: red bean paste, vegetable, or pork; frozen or fresh)
- A small amount of olive oil (or cooking spray for even, mess-free application)
- Optional dipping sauces: Thai sweet chili sauce, black vinegar, ketchup, or garlic sauce
Kitchen Tools
- Air fryer
- Silicone basting brush (or cooking spray bottle)
- Kitchen tongs
Step-by-Step Instructions
- Prep the spring rolls: If using frozen spring rolls, do NOT thaw them—thawing makes the wrapper soft and soggy, resulting in a less crispy finish. For fresh spring rolls, ensure the edges are tightly sealed to prevent filling from leaking out during cooking.
- Preheat the air fryer: Preheat to 200°C (390°F) for 5 full minutes. This critical step instantly crisps the wrapper as soon as the spring rolls hit the hot basket.
- Oil and arrange: Lightly brush a thin layer of olive oil over all sides of the spring rolls, or spray evenly with cooking spray. Place them in the air fryer basket in a single layer, leaving small gaps between each roll for even air circulation.
- Cook and flip: Air fry at 200°C for 4 minutes. Carefully pull out the basket, use tongs to flip each spring roll, and brush/spray another thin layer of oil on the other side. Continue cooking for 4 more minutes until the wrappers are golden brown and crispy.
- Serve immediately: Transfer the spring rolls to a plate and serve hot with your favorite dipping sauce. They lose their crispness quickly, so enjoy them right away!
Air Fryer Spring Rolls
This is my go-to 10-minute crispy snack that I’ve perfected after dozens of tests—air fryer spring rolls have 80% less oil
Ingredients
- 8 spring rolls
- A small amount of olive oil
- Optional dipping sauces: Thai sweet chili sauce, black vinegar, ketchup, or garlic sauce
Instructions
- Prep the spring rolls: If using frozen spring rolls, do NOT thaw them—thawing makes the wrapper soft and soggy, resulting in a less crispy finish. For fresh spring rolls, ensure the edges are tightly sealed to prevent filling from leaking out during cooking
- Preheat the air fryer: Preheat to 200°C (390°F) for 5 full minutes. This critical step instantly crisps the wrapper as soon as the spring rolls hit the hot basket
- Oil and arrange: Lightly brush a thin layer of olive oil over all sides of the spring rolls, or spray evenly with cooking spray. Place them in the air fryer basket in a single layer, leaving small gaps between each roll for even air circulation
- Cook and flip: Air fry at 200°C for 4 minutes. Carefully pull out the basket, use tongs to flip each spring roll, and brush/spray another thin layer of oil on the other side. Continue cooking for 4 more minutes until the wrappers are golden brown and crispy.
- Serve immediately: Transfer the spring rolls to a plate and serve hot with your favorite dipping sauce. They lose their crispness quickly, so enjoy them right away!
Notes
- Extra crispy hack: For an even crunchier exterior, increase the temperature to 210°C (410°F) for the last 1 minute of cooking.
- Frozen spring roll adjustment: If using larger frozen spring rolls, add 2-3 minutes to the total cooking time. No thawing is ever needed.
- Prevent filling leaks: Seal fresh spring roll edges with a little water or egg wash before cooking. If filling does leak, simply wipe the basket clean between batches.
- Batch cooking: If making more than 8 spring rolls, cook them in batches. Overcrowding the basket causes steaming instead of crisping.
- Storage note: Leftover spring rolls can be stored in the refrigerator for up to 2 days. Reheat in the air fryer at 180°C (350°F) for 2-3 minutes to restore crispness.
