Air Fryer Veg Spring Rolls

Ingredients

• 10 spring roll sheets
• 2 cups shredded cabbage, carrot and/or capsicum
• 1 tbsp soy sauce (optional)
• 2 garlic cloves, chopped (optional)
• 1 onion, thinly sliced (optional)
• Chilli sauce, to serve (optional)
• 1 tbsp flour + water, to seal (optional)
• Oil, salt, pepper

Steps

1. Heat a little oil in a pan over high heat and stir-fry the garlic and onion for about 30 seconds until fragrant.
2. Add the shredded cabbage, carrot and capsicum and stir-fry on high heat for 2–3 min, keeping everything moving so it softens slightly but stays crunchy.
3. Season with soy sauce, salt and pepper, then tip the filling onto a plate and spread it out to cool completely — warm filling turns to steam inside the wrapper and makes the sheet soggy or splits it.
4. Mix the flour and water into a thick paste for sealing the rolls.
5. Lay a spring roll sheet on the counter, spoon about 2 tbsp of the cooled filling near one corner, fold in the sides, and roll tightly, sealing the final edge with the flour paste — a loose roll traps air pockets that puff and split during air frying.
6. Repeat with the remaining sheets and filling, setting each roll seam-side down so it doesn't spring open.
7. Brush or spray each roll lightly and evenly with oil on all sides.
8. Preheat the air fryer to 200°C and arrange the rolls in a single layer, not touching.
9. Air fry for the first half of the time, about 4 min, then flip each roll.
10. Continue air frying for the remaining time, 8–10 min total, until both sides blister and turn an even golden brown rather than one pale side.
11. Serve immediately with chilli sauce, while the shells are still audibly crackling — they soften fast once they cool.

Tip: Cool the filling fully. Warm filling makes the sheets tear.

🖨 Print Recipe

Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage