Crispy, crispy egg rolls in the air fryer take a fraction of the time it would take to make a phone call. Prepare a clean Chinese-style takeout at home!
Homemade spring rolls are one of my favorite savory appetizers, but traditionally you need at least a couple cups of oil to pan fry the spring rolls.
No longer! Thanks to the advantages of technology, I now use an air fryer to make my spring rolls and they turn out almost as crispy and delicious as the fried version!
Why Air Fried Spring Rolls?
There are two reasons you might want to air fry your spring rolls.
- First, air frying has a health benefit over deep frying. While I recommend brushing the spring rolls very lightly with oil (which gives them extra crispiness) before frying, you don’t have to. And either way, the spring rolls will definitely absorb less oil than if you fried them!
- For me, however, the greater benefit is time. The air fryer takes 30 seconds to turn on and cleanup is a world easier than handling drums of hot oil.
Some traditional fried recipes pair well with the air fryer, but egg rolls work Yes, really Good. They come out crispy and browned, and if you have access to an air fryer, this is a must!
- New to the air fryer? Check out our beginner’s guide to using an air fryer.
How to make spring roll filling
However, if I’m starting from scratch, I do it the Chinese takeout way: I usually start with a pork filling that includes ginger, garlic, scallions, carrots, and cabbage. To make the filling:
- First cook the ground beef in a large skillet until cooked through.
- Then add the vegetables and cook until wilted, maybe a few more minutes.
- Season the filling well with soy sauce and rice vinegar.
This shouldn’t come as a surprise, but the filling should taste good Before you pack it So try it and set it to your liking!
How to assemble the egg rolls
Spring roll packages can often be found in the refrigerated section of your supermarket. They have a few simple ingredients like flour and eggs, and are available nationwide these days. If you can’t find them, ask! It’s a good bet your supermarket has them somewhere.
Making egg rolls is like making small mini burritos, except with square tortillas. The key to getting it right is making sure you rotate the square wrapper so that one point is pointing towards you (like a diamond). Then place about 1/4 cup of filling in the center of the wrapper, fold over the side tips, and then roll up!
To ensure the wrapper seals well, I recommend dipping your fingers in water and brushing the outer edges of the wrapper before rolling.
You should get about a dozen egg rolls from the filling.
How to air fry spring rolls
When it comes to air frying these, place them in the basket of your air fryer, but make sure they’re not stacked or touching. You’ll probably have to do this in two batches.
Brush the spring rolls with a very thin layer of oil before air frying. This will help to really crisp the shell. Air fry about six minutes per side. While you’re at it, smack the basket with some nonstick spray just to avoid sticking.
Just a note: this recipe was developed using a standard single basket air fryer. However, there are many different types out there! If you have an air fryer that is also a combi toaster, you may need to use the frying basket on the bottom rack to prevent burning.
Alternative method to pan frying
If you don’t have an air fryer, fear not. People were making spring rolls long before air fryers were invented.
When not using an air fryer, I prefer to pan fry egg rolls. You only need enough oil to raise a skillet about 1/2 inch high and then fry the spring rolls at 350F for about four minutes per side. They will turn golden brown and wonderful!
Store and freeze spring rolls
You can certainly prepare the filling a day or two in advance. Just keep it covered in the fridge. If you’re making the filling right away, make sure it’s cooled so it’s not steaming hot before you make the spring rolls.
Once your spring rolls are cooked, you can store them in the refrigerator for five days and reheat them in either a 350°F oven or air fryer. Just heat them until warmed through. The air fryer only takes a minute or two and the oven about six to seven minutes.
You can also wrap the cooked spring rolls tightly in aluminum foil and freeze them for up to three months. If they’re frozen, unwrap them and reheat in the oven just long enough to thaw and crisp again. If you try to reheat the frozen spring rolls in the air fryer, they will burn on the outside before the inside has thawed.
More Unfried Air Fryer Recipes!
- Air Fryer Crab Rangoon
- Chicken wings from the air fryer
- How to make crispy air fryer french fries
- Fried chicken from the air fryer
- Air Fryer Onion Rings
Spring rolls from the air fryer
Alternative roasting method: If you don’t have access to an air fryer, you can use a traditional frying method to make these spring rolls. In a medium, high-sided skillet, add enough oil so that the oil rises about 1/2 inch above the side of the skillet. Heat oil over medium heat until it reaches 350°F. Add spring rolls and fry for 3 to 4 minutes, turning and frying for another 3 to 4 minutes until golden brown. Remove and drain on some paper towels and let cool.
ingredients
For the egg rolls:
-
1 tablespoon olive oil
-
1 lb mead or chicken
-
1 clove garlic, chopped
-
1 tablespoon grated fresh ginger
-
1 Middle carrot, grated
-
3 spring onionschopped
-
3 cups shredded Kale
-
1 tablespoon soy sauce
-
1 tablespoon rice wine vinegar
-
12 Spring roll packagings
-
oilPer to brush
For diving:
-
duck sauce
-
plum sauce
-
soy sauce
method
-
Cook stuffing:
In a large skillet over medium-high heat, add the olive oil along with the ground pork or chicken. Use a spatula or wooden spoon to break up the meat as it cooks. Cook until meat is tender, 6 to 8 minutes.
Add garlic, ginger, carrots, green onions and cabbage. Continue cooking until cabbage wilts and is tender, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice vinegar and remove from heat to cool. (This filling can be done in advance.)
-
Assemble spring rolls:
Place an individual spring roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the spring roll filling mixture in the center of the wrapper.
Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and begin rolling the spring roll away from you to form a tight cylinder. Place on a plate and repeat until the filling is gone. You should get at least a dozen egg rolls.
-
Fry the spring rolls:
Place the spring rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the spring rolls, making sure they don’t touch each other. Air must circulate around them. Brush the spring rolls lightly with oil.
Place the basket in the air fryer and turn the air fryer to 350°F. Bake for 6 to 7 minutes, then flip the spring rolls, spray or brush the bottom with oil a second time and bake for an additional 4 to 5 minutes.
Finished spring rolls should be golden brown and crispy! Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 387 | calories |
| 22g | Fat |
| 29g | carbohydrates |
| 18g | protein |
