Ingredients
Scale
For the Filling:
- 4 cups green cabbage, finely shredded
- 1 cup carrots, julienned or shredded
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, thinly sliced
- 1 cup bean sprouts (optional)
- 1 cup shiitake mushrooms, finely chopped (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil (for cooking filling)
For Assembly:
- 16-18 spring roll wrappers (thawed if frozen)
- 2 tablespoons cornstarch mixed with 3 tablespoons water (for sealing)
- Cooking spray or oil for brushing
For Serving:
- Sweet chili sauce
- Soy sauce
- Duck sauce
- Sriracha mayo
Instructions
- Prepare the filling: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned. Add the shredded cabbage, carrots, and mushrooms (if using). Stir-fry for 4-5 minutes until vegetables are softened but still have a slight crunch.
- Season and cool: Add soy sauce, sesame oil, sugar, black pepper, green onions, and bean sprouts to the pan. Stir-fry for another 2 minutes until everything is well combined and coated. Transfer the mixture to a large bowl and let it cool completely for 15-20 minutes. This cooling step is crucial – warm filling will make your wrappers soggy and difficult to work with.
- Set up your wrapping station: Place a spring roll wrapper on a clean, dry surface in a diamond orientation (corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying. Have your cornstarch slurry and a small brush or your finger ready for sealing.
- Fill the wrapper: Place 2-3 tablespoons of cooled filling in the center-bottom third of the wrapper, forming a horizontal log shape about 4 inches long. Don’t overfill – less is more when it comes to achieving tight, crispy rolls!
- Roll it up: Fold the bottom corner up and over the filling, tucking it tightly underneath. Fold in the left and right corners toward the center, creating an envelope shape. Continue rolling away from you tightly until you reach the top corner. Brush the top corner with cornstarch slurry and press to seal completely.
- Repeat: Continue wrapping until all filling is used, placing completed spring rolls seam-side down on a plate. Keep them covered until ready to cook to prevent wrappers from drying out.
- Preheat the air fryer: Set your air fryer to 375°F (190°C) and let it preheat for 3 minutes. Preheating ensures even cooking and maximum crispiness.
- Prepare for cooking: Lightly spray or brush each spring roll with oil on all sides. Don’t skip this step – it’s essential for achieving that golden, crispy exterior!
- Air fry: Place spring rolls in a single layer in the air fryer basket, leaving space between each one (don’t overcrowd). Cook at 375°F for 10-12 minutes, flipping halfway through, until deep golden brown and crispy all over.
- Serve immediately: Transfer cooked spring rolls to a serving platter. Serve hot with your choice of dipping sauces and watch them disappear! If making multiple batches, keep finished rolls warm in a 200°F oven while cooking the rest.
Notes
- Make sure filling is completely cool before wrapping to prevent soggy wrappers and tearing.
- Don’t overfill – 2-3 tablespoons of filling is plenty. Overstuffed rolls will burst during cooking.
- Work with one wrapper at a time and keep the rest covered to prevent drying and cracking.
- Cook in batches – overcrowding prevents proper air circulation and results in less crispy spring rolls.
- Flip halfway through for even browning on all sides.
- For crispiest results, serve immediately after cooking. They soften slightly as they cool but are still delicious!
- Freezing instructions: Freeze uncooked spring rolls in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. Cook from frozen, adding 2-3 extra minutes to the cooking time.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 2 spring rolls
- Calories: 142
- Sugar: 2g
- Sodium: 285mg
- Fat: 4.5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg