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These Air Fryer Spring Rolls are golden, crispy, and filled with succulent shrimp and cabbage. With no deep-frying required, you can achieve that perfect crunch in just 10 minutes in the air fryer. Serve them warm with chili sauce for an effortless homemade appetizer or snack.
Crispy Air Fryer Spring Rolls Recipe
Previously, I made spring rolls the traditional way—deep-fried to a golden crisp. However, since discovering the air fryer, this has become my preferred method. These air fryer spring rolls are crunchy on the outside and packed with juicy shrimp and cabbage on the inside. They cook in just 10 minutes, eliminating the mess of oil splatters. Quick and simple!
The filling is straightforward yet flavorful: shrimp, garlic, cabbage, and scallions combined with oyster sauce. My son now eagerly requests these, especially when they are hot and crispy right out of the air fryer. While I typically serve them with chili sauce on the side, they are delightful on their own. If you prefer the classic deep-fried version, check out my deep-fried Spring Rolls recipe. Don’t forget to watch my video guide and tips below to ensure your spring rolls are crispy every time.
Ingredients You’ll Need
- Cabbage
- Shrimp
- Oyster sauce – I recommend Lee Kum Kee.
- Spring roll pastry
Refer to the recipe card below for all the measurements and details you’ll need.
Pro Tip #1: Cabbage for Crunch
Slice the cabbage thinly to avoid bulky pieces that disrupt the roll. Thin slices cook faster, remain crisp, and provide a satisfying bite in every mouthful.
Pro Tip #2: Oyster Sauce is Key
Oyster sauce enhances the flavor, adding savory depth and richness to the filling without making it soggy—exactly what you want for a crispy roll.
Shopping Guide: Choosing the Right Wrapper
When shopping for wrappers, it can be confusing, especially when faced with two nearly identical packages in the freezer aisle. Here’s how I select the right one:
Thin spring roll wrappers
These are my go-to for this recipe. Made with wheat flour, water, oil, and salt, they usually come frozen in square sheets. Once cooked, they turn out super crispy and light, often labeled as “spring roll pastry” in Asian stores or the international freezer section of larger supermarkets.
Thick egg roll wrappers
These yellowish wrappers are designed for Chinese-American style egg rolls. They are thicker and doughier, providing a chewier bite. While not suitable for this recipe, they are perfect for heartier dishes like Chicken Egg Rolls.
Pro Tip: Look for “spring roll pastry” on the label and ensure the ingredients do not include egg. Thaw them in the fridge (not on the counter) to keep them pliable and prevent cracking while rolling.
How to Make Spring Rolls in the Air Fryer
In a skillet, heat about a tablespoon of oil over medium heat. Once hot, add the garlic and stir until fragrant—avoid browning. Add the chopped shrimp and stir briefly, then incorporate the cabbage and scallions. Stir until well mixed and starting to soften.
Next, add the oyster sauce, a pinch of salt, and some ground white pepper. Stir well to coat the veggies and shrimp evenly. Do not add water—you want the filling to remain dry for crispy rolls. Cook until the cabbage softens but still has a bit of crunch. Remove from heat and let the filling cool completely before wrapping.
On a clean, flat surface (parchment paper helps keep things tidy), lay out a wrapper and spoon about 2 teaspoons of filling near the bottom corner. Roll it up tightly like a burrito, then seal the edge with a bit of egg wash to hold it together during cooking.
Pro Tip: Avoid overfilling the rolls. Overstuffing can lead to burst wrappers or uneven cooking. Keep it tight and tidy for the best crunch.
Brush a little oil on the bottom of your air fryer basket to prevent sticking. Place the spring rolls in a single layer—do not stack them. Brush the tops lightly with oil, then air fry at 190°C (375°F) for 10 minutes until golden and crispy.
Pro Tip: Brushing oil on top of the spring rolls is more effective than using spray oil. It provides even coverage and better color, especially at the seams.
Enjoy these warm and fresh from the air fryer, paired with your favorite chili sauce for dipping. The spicy-sweet combination is simply delightful!
Frequently Asked Questions
Ensure the filling is cool before wrapping and avoid overfilling. If the wrappers are too dry, cover them with a damp cloth while working to keep them pliable.
What dipping sauces go best with these rolls?
Chili sauce is my favorite, but they also pair well with sweet chili sauce, soy sauce with a splash of vinegar, or even Thai peanut sauce. Feel free to get creative with your favorites!
How do I store the leftovers?
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Avoid stacking them while still hot to prevent steaming and losing their crispiness.
How do I reheat without them going soggy?
Reheat at 180°C (350°F) for about 3–4 minutes or until they regain their crispiness. Avoid the microwave as it will make them soft.
Can I freeze these?
Yes! Freeze them uncooked. Lay them in a single layer on a tray, freeze until firm, then transfer to a freezer-safe bag. Air fry directly from frozen—no thawing needed, just add an extra 1–2 minutes to the cooking time.
How many calories per serving?
This recipe contains 145 calories per roll.
What to Serve with This Recipe
For a simple, wholesome Chinese weeknight dinner, I recommend these recipes:
