Cook and Scale
Air Fryer Thai Vegetable Spring Rolls
4 servings · 35 min total
Crisp golden spring rolls packed with fresh vegetables, made in the air fryer with no deep frying, served with a tangy sweet chili dipping sauce.
Ingredients
- 12 spring roll wrapper
- 200 g white cabbage, shredded
- 1 carrot, julienned
- 100 g bean sprouts
- 2 spring onion, thinly sliced
- 2 garlic, cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 3 tbsp vegetable oil, for brushing
- ½ tsp chilli flakes, for the dipping sauce
- 3 tbsp white sugar, for the dipping sauce
- 3 tbsp rice vinegar, for the dipping sauce
- 1 garlic, clove, minced, for the dipping sauce
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mix the vegetable filling — In a large bowl, toss the cabbage, carrot, bean sprouts, and scallion with the garlic, ginger, soy sauce, and sesame oil until evenly combined.
- 2.
Roll the spring rolls — Place a spoonful of the vegetable filling near one corner of each spring roll wrapper. Fold the corner over the filling, tuck in the sides, and roll up tightly, sealing the edge with a little water.
- 3.
Arrange in the air fryer — Arrange the spring rolls in a single layer in the air fryer basket and brush or spray lightly with vegetable oil on all sides.
- 4.
Air fry until golden — Air fry at 200°C for 8-10 minutes, turning halfway, until the wrappers are golden and crisp.
- 5.
Make the dipping sauce — Meanwhile, stir together the chili flakes, sugar, rice vinegar, and minced garlic until the sugar dissolves. Serve the spring rolls hot with the sweet chili dipping sauce.