📝 About This Recipe
These handcrafted spring rolls offer the ultimate crunch without the heavy oil of traditional deep-frying, thanks to the magic of the air fryer. Bursting with a vibrant medley of ginger-scented vegetables and savory aromatics, they represent a fresh, modern take on a classic Cantonese dim sum staple. Perfect as a crowd-pleasing appetizer or a light snack, these rolls stay remarkably shatteringly crisp and pair beautifully with a homemade tangy dipping sauce.
🥗 Ingredients
Spring Roll Filling
- 2 cups Shredded Cabbage (green cabbage or napa cabbage, thinly sliced)
- 1 cup Carrots (julienned or shredded)
- 4-5 pieces Shiitake Mushrooms (fresh, stems removed and thinly sliced)
- 1/2 cup Mung Bean Sprouts (rinsed and dried)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 pieces Green Onions (finely chopped)
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 tablespoon Oyster Sauce (or vegetarian stir-fry sauce)
Assembly & Coating
- 12-15 pieces Spring Roll Wrappers (8-inch square, thawed if frozen)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a 'glue')
- 2 tablespoons Neutral Oil (grapeseed, canola, or avocado oil for brushing)
Sweet Chili Dipping Sauce
- 1/2 cup Thai Sweet Chili Sauce
- 1 teaspoon Rice Vinegar (for extra tang)
- 1 tablespoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Heat a large skillet or wok over medium-high heat with a teaspoon of oil. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
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2
Add the shredded cabbage, carrots, and mushrooms to the pan. Stir-fry for 3-4 minutes until the vegetables have softened slightly but still retain a bit of crunch.
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3
Stir in the soy sauce, oyster sauce, and sesame oil. Fold in the bean sprouts and green onions, cooking for just 1 more minute.
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4
Remove the filling from the heat and spread it onto a large baking sheet to cool completely. This prevents the steam from making the wrappers soggy later.
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5
Prepare your 'glue' by mixing the cornstarch and water in a small bowl until smooth.
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6
Place one spring roll wrapper on a clean surface in a diamond orientation. Keep the remaining wrappers covered with a damp cloth to prevent drying.
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7
Place about 2 tablespoons of the cooled filling on the lower third of the wrapper. Shape it into a small log.
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8
Fold the bottom corner over the filling, then fold in the left and right sides tightly. Roll upward toward the top corner.
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9
Dip your finger into the cornstarch mixture and lightly coat the top edge of the wrapper, then finish rolling to seal it shut.
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10
Preheat your air fryer to 390°F (200°C) for 5 minutes.
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11
Lightly brush each spring roll on all sides with neutral oil. This is the secret to achieving a deep-fried golden color and texture.
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12
Place the rolls in the air fryer basket in a single layer, ensuring they are not touching. Cook in batches if necessary.
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13
Air fry for 10-12 minutes, flipping halfway through, until the wrappers are blistered, golden brown, and crispy.
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14
While the rolls cook, whisk together the sweet chili sauce, rice vinegar, and cilantro in a small serving bowl.
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15
Remove the rolls from the air fryer and let them rest for 2 minutes before serving to allow the heat to even out.
💡 Chef's Tips
Cool your filling completely before rolling; a warm filling creates steam that will tear the delicate wrappers. Don't overfill the rolls, as they may burst during the air-frying process when the air inside expands. For the best crunch, use a pastry brush to apply a thin, even coat of oil rather than using an aerosol spray. If using frozen spring roll wrappers, let them thaw completely in the fridge overnight before attempting to peel them apart. To make these vegan, ensure your oyster sauce is a vegetarian version made from mushrooms.
🍽️ Serving Suggestions
Serve alongside a refreshing chilled Jasmine green tea or a crisp lager. Pair with a side of pickled cucumbers and radishes to cut through the richness. Arrange on a platter with fresh mint leaves and lettuce cups for wrapping the hot rolls. Drizzle with a little extra Sriracha if you prefer a spicier kick. Complete the meal with a side of hot and sour soup or egg drop soup.