Description
These Air Fryer Vegetable Spring Rolls are a crispy and flavorful vegan appetizer perfect for any occasion. Packed with colorful veggies and savory seasonings, they are a delicious Asian-inspired snack that is sure to impress.
Ingredients
Scale
Vegetable Filling:
- 1 tablespoon sesame oil
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced bell pepper
- 1/2 cup thinly sliced mushrooms
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 12 spring roll wrappers
- olive oil spray
Instructions
- Sauté Vegetable Filling: In a large skillet or wok, heat sesame oil over medium heat. Add cabbage, carrots, bell pepper, mushrooms, and green onions. Cook for 4–5 minutes until softened but still vibrant. Add garlic, soy sauce, ginger, salt, and pepper. Cook for an additional 1–2 minutes. Remove from heat and let cool.
- Prepare Spring Rolls: Lay a spring roll wrapper on a flat surface with a corner facing you. Spoon 2 tablespoons of filling near the bottom. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with water. Repeat with remaining wrappers.
- Air Fry: Preheat air fryer to 375°F (190°C). Lightly spray spring rolls with olive oil and place in a single layer in the air fryer basket. Cook for 8–10 minutes, turning halfway, until golden brown and crispy.
Notes
- Serve with sweet chili sauce, soy sauce, or peanut dipping sauce.
- To make ahead, roll and freeze uncooked spring rolls; cook from frozen with extra air fry time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 100
- Sugar: 2g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
