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Easy Spring Rolls (Air Fried)

This is a simple recipe for air fryer spring rolls. They're easy to cook with this method but you could cook them in the oven also. I like to serve them with sweet chile sauce.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine south east asian
Servings 20 people
Calories 2384.1 kcal

Equipment

  • 1 wok Or large skillet for cooking the filling
  • 1 Air Fryer Essential for crispy results
  • 1 Mixing Bowl For soaking noodles
  • 1 Chef's knife For dicing onion and cutting noodles
  • 1 Pastry Brush For evenly applying oil

Ingredients
  

Main

  • 2 ounces dried rice noodles
  • 1 tablespoon sesame oil
  • 7 ounces ground beef
  • 1 cup frozen mixed vegetables
  • 1 small onion diced
  • 3 cloves garlic crushed
  • 1 teaspoon soy sauce
  • 1 16 ounce package egg roll wrappers
  • 1 tablespoon vegetable oil or to taste

Instructions
 

  • Gather all ingredients. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Stir in noodles; let stand until juices have been absorbed. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Add soy sauce to the filling. Preheat the air fryer to 350 degrees F (175 degrees C). Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Brush the tops of the spring rolls with vegetable oil. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco
  • Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked. Rachel Marek / Food Stylist: Addelyn Evans / Prop Stylist: Gabriel Greco

Notes

For truly crisp spring rolls, avoid overfilling the wrappers; too much filling can lead to bursting and uneven cooking. Ensure your filling has cooled slightly before wrapping to prevent condensation and premature tearing. Lightly brushing with vegetable oil is crucial for achieving that desirable golden, crispy exterior in the air fryer. To elevate the flavor profile, consider incorporating a touch of grated fresh ginger or a splash of rice wine vinegar into the filling. For added textural contrast, finely chopped water chestnuts or bamboo shoots would be excellent additions. Serve immediately with a vibrant sweet chili sauce or a traditional nuoc cham.