Ingredients
— The Filling —
1 tablespoon sesame oil (or vegetable oil)
1/2 lb ground chicken, pork, or crumbled extra-firm tofu
2 cups shredded green cabbage or coleslaw mix
1 cup matchstick carrots
4 oz shiitake mushrooms, finely chopped
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 tablespoons soy sauce (or tamari)
1 tablespoon hoisin sauce (or oyster sauce)
— The Rolls —
10-12 spring roll wrappers (thawed if using frozen)
1 tablespoon water (for sealing the wrappers)
Cooking spray (olive oil, avocado oil, or vegetable oil)
Sweet chili sauce or soy sauce (for dipping)
Instructions
1. **Cook the Filling:** Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ground meat or tofu and cook until browned. Add the cabbage, carrots, mushrooms, garlic, and ginger. Sauté for 3-4 minutes until the vegetables soften.
2. **Flavor and Cool:** Stir in the soy sauce and hoisin sauce, cooking for 1 more minute until the liquid evaporates. Remove the skillet from the heat and let the filling cool for at least 5-10 minutes. *Pro Tip: A cool, dry filling prevents the delicate wrappers from tearing and getting soggy.*
3. **Assemble the Rolls:** Place one spring roll wrapper on a clean, dry surface in a diamond shape (one corner pointing at you). Spoon 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
4. **Roll Tightly:** Fold the bottom corner tightly over the filling. Fold in the two side corners snugly, and then roll tightly toward the top. Dip your finger in water and lightly wet the top corner to seal the roll closed. Repeat with remaining ingredients.
5. **Prepare for Air Frying:** Preheat your air fryer to 390°F (200°C) for 3 minutes. Lightly spray the air fryer basket with cooking spray. Arrange the spring rolls in a single layer, ensuring they don’t touch. Spray the tops of the rolls generously with cooking spray (this step is crucial for a crispy, golden exterior!).
6. **Air Fry:** Air fry at 390°F for 10-12 minutes. Flip the rolls halfway through the cooking time and give them another quick spray of oil. Cook until golden brown and blistered on all sides.
7. **Serve:** Remove from the air fryer and let cool for 2-3 minutes. Serve immediately with sweet chili sauce or your favorite dipping sauce.
Notes
Wrapper Tip: Make sure you are buying thin ‘spring roll wrappers’ (typically found in the freezer section of Asian markets) and not thick egg roll wrappers, as spring roll wrappers yield that classic shatteringly crisp bite.
Vegetarian/Vegan Option: Omit the meat and use extra vegetables (like bean sprouts, bamboo shoots, or bell peppers) or crumbled tofu. Ensure your hoisin/oyster sauce is vegan-friendly.
Make Ahead & Freeze: You can roll these ahead of time and freeze them uncooked in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag. You can air fry them straight from frozen—just add 3-4 extra minutes to the cooking time!
Reheating: To restore their crunch, reheat leftover spring rolls in the air fryer at 350°F for 3-4 minutes. Avoid the microwave, as it will make the wrappers chewy and soggy.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian