Last Updated on 24 August 2026 by cooksimply
You don’t need to order from the Chinese takeaway or buy ready-made ones from the supermarket. These air fryer crispy spring rolls are so much tastier and healthier, as they’re not deep-fried. I also throw in a time-saving option, so there’s no veggie chopping.
To cook spring rolls in an air fryer, spray them with a little oil and air fry at 200°c (390°F) for around 10 minutes, turning halfway, until golden and crispy. Make sure the filling is fully cooked and drained of any liquid first, so the wrappers don’t turn soggy.
Have you ever ordered Chinese spring rolls from the takeaway and wondered if you could make them at home? Crispy and crunchy outside with a delicious vegetable and meat filling inside, these are a real staple Chinese snack or appetiser. And while you can easily buy them ready-made from most supermarkets, I never think they taste as good as the real deal. They’re often small, lacking in filling and flavour, which is why I like to make them from scratch.
- Make 15 crispy air fryer spring rolls in around 30 minutes, no deep frying
- Use a time-saving stir-fry veg packet so there’s no chopping
- Roll and seal them properly, and avoid the mistakes that make them soggy
Why make spring rolls at home
Once you’ve tried these homemade crispy spring rolls and realised how simple they are to make, there’ll be no going back. Even better, this recipe is made in the air fryer, so there’s no deep frying and far less oil. And while traditional spring roll recipes call for vegetables like carrots and napa cabbage to be shredded, I stumbled on a brilliant time-saving alternative: prepared vegetable stir-fry packets from the supermarket, added straight to the filling.
When my dad owned his Chinese takeaway, it was my grandfather’s job to make fresh spring rolls every morning, ready to be fried to order. It always fascinated me to watch him deftly roll them around the filling so quickly. He even let me try a few occasionally, so I can confidently say I learned from the best.
Are spring rolls the same as egg rolls?
They’re not dissimilar, both with meat and vegetables. However, spring rolls originate from China and are made from fine flour wrappers or rice wrappers, while egg rolls are American, made from a much thicker wheat wrapper dipped in egg before frying.
Ingredients you’ll need
- Spring roll wrappers
- Pork mince (ground pork)
- Pre-chopped mushroom stir-fry vegetable packet
- Soy sauce
- Oyster sauce
- Chinese rice wine
- Garlic
- Ginger puree
- Cornflour (cornstarch)
- Vegetable oil
First, make the Chinese spring roll filling
Simplicity is key here. Because you don’t have to shred or chop any vegetables, you can make the filling quickly and effortlessly. Mix the soy sauce, oyster sauce and Chinese rice wine in a small bowl. Heat some vegetable oil in a wok or large frying pan over a medium heat, add the garlic and ginger, then the pork mince.
Stir-fry for a few minutes before adding the stir-fry vegetables. Continue to cook so the vegetables begin to soften, then add the cornflour and the sauces. Turn down the heat and cook until the pork and vegetables are done and there’s no liquid left. This matters, as any liquid will make the spring rolls burst and turn soggy.
Here’s a tip that comes from a reader’s experience. Pork mince releases fat as it cooks, and if you leave it in, the spring rolls can turn greasy and won’t stay crispy, even without added oil. So once the filling is cooked, tip it into a sieve or tilt the pan and spoon off any excess fat before you cool it. This one step makes a real difference to the crunch.
Once you’ve made the filling, let it cool completely. To cool it quickly, spread it on a baking sheet and put it in the fridge for 15 to 20 minutes. Hot filling will break the spring roll wrappers.
Now assemble the spring rolls
Wrapping air fryer spring rolls isn’t as hard as you’d imagine.
Prepare the wrappers. Lay a spring roll wrapper on a clean, flat surface in a diamond shape. Mix cornflour and water to make a slurry, which you’ll use to seal the spring rolls. Keep the rest of the wrappers under a damp tea towel while you work, as they dry out and crack easily.
Add the filling. Place a spoonful of filling near the bottom corner of the wrapper, leaving some space on either side. Be careful not to overfill, as this makes rolling difficult and the rolls can split.
Roll tightly. Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner. Dab the cornflour slurry along the edges with your finger to seal well. Repeat until all the filling is used up, making sure each roll is neatly sealed to prevent leakage during cooking. Don’t worry if it takes a few tries; you’ll get the hang of it soon.
How to cook spring rolls in an air fryer
Spray the air fryer basket with a little oil to stop the spring rolls sticking. Preheat your air fryer, either using the preheat setting or by running it at 200°c (390°F) for five minutes. When you’re ready to cook, spray the tops of the spring rolls with a little oil, or brush it over with a pastry brush. Place them in the basket in a single layer, without overcrowding. You’ll likely need to cook in several batches.
How long do spring rolls take in the air fryer?
Air fry at 200°c (390°F) for 5 minutes, then use tongs to turn them and spray or brush oil on the other side. Continue for another 4 to 5 minutes before checking. Depending on the strength of your air fryer, you may need a further 2 minutes until they’re golden brown. Keep an eye on them so the wrappers don’t burn. Remove and let them cool slightly before serving.
Common mistakes to avoid
Spring rolls are simple, but a few small things make the difference between crispy and disappointing. Here’s what to watch for.
- A wet or greasy filling. This is the number one cause of soggy spring rolls. Cook the filling until there’s no liquid, and drain off the fat from the pork mince before cooling. A wet filling steams the wrapper from the inside.
- Filling that’s still warm. Hot filling breaks and tears the delicate wrappers. Always cool it fully, in the fridge if you’re in a hurry.
- Overfilling. It’s tempting to pack them, but too much filling makes them hard to roll and they’ll split open in the air fryer. A modest spoonful is plenty.
- Not sealing properly. If the edges aren’t sealed with the cornflour slurry, they unroll during cooking. Dab and press firmly along the final edge.
- Skipping the oil. A light spray or brush of oil is what gives you that golden, crisp finish. Without it, the wrappers can stay pale and papery.
- Overcrowding the basket. Spring rolls need space for the air to circulate. Pack them in and they steam rather than crisp. Cook in batches and keep the finished ones warm in a low oven.
- Letting the wrappers dry out. Unused wrappers crack if left uncovered. Keep them under a damp tea towel while you roll.
Tips, variations and substitutions
Once you’ve got the basic method, there’s plenty of room to make these your own.
- Make them vegetarian. Leave out the meat and double up on the vegetable stir-fry, or add more bean sprouts and cabbage, chopped shiitake mushrooms and some vermicelli rice noodles. Play around with different combinations.
- Swap the meat. Chicken, turkey or even prawn mince work well in place of pork. If you use a leaner meat, you won’t need to drain as much fat.
- Change the wrappers. Traditional spring roll wrappers are widely available from Asian supermarkets. If you can’t find them, filo pastry gives the closest texture, or use wonton or egg roll wrappers, bearing in mind these are thicker.
- Add noodles. A handful of softened vermicelli rice noodles bulks out the filling and adds a lovely texture. Great for stretching the mixture further.
- Spice it up. A little chilli, some five spice, or a dash of sesame oil in the filling all add extra flavour. Adjust to your taste.
Serving suggestions
These spring rolls are brilliant on their own, but here’s how I like to serve them.
- With dipping sauces. Sweet chilli is the classic, or try soy sauce mixed with a little chilli sauce. A simple soy and rice vinegar dip works beautifully too.
- As part of a Chinese spread. Serve them alongside prawn toast, salt and pepper chicken wings, or crispy prawns for a proper fakeaway feast.
- With noodles or rice. They make a great side to a bowl of noodles or egg fried rice, turning a simple dish into something more special.
- As party food. Cut them in half on the diagonal and pile them on a platter with a few dipping sauces. They disappear fast at gatherings.
Can I make a vegetarian version?
Absolutely. Leave out the meat and double up on the vegetable stir-fry, or add more bean sprouts, cabbage, chopped shiitake mushrooms and some vermicelli rice noodles. Season it well, as vegetarian fillings need a little extra flavour.
Can I cook frozen spring rolls in the air fryer?
Yes. If you have leftover uncooked spring rolls, freeze them in a container or freezer bag for up to three months. Cook them straight from frozen in the air fryer at around 180°c (350°F) for 8 to 10 minutes, spraying with a little oil first. No need to defrost.
How to store and reheat
Cooked spring rolls keep in an airtight container in the fridge for up to three days. To bring back the crunch, reheat them in the air fryer at 180°c (350°F) for 3 to 4 minutes rather than microwaving, which turns them soft. For uncooked rolls, freezing is the better option, as they taste freshly made when you cook them from frozen.
Frequently asked questions
How long do you cook spring rolls in an air fryer?
Around 10 minutes at 200°c (390°F), turning them halfway and spraying with a little oil on each side. Homemade spring rolls with raw wrappers need the filling cooked first, so you’re really just crisping the outside. Check them near the end so the wrappers don’t burn.
Why are my air fryer spring rolls soggy?
Almost always a wet or greasy filling. Cook the filling until there’s no liquid left, and drain the fat from the pork mince before cooling. Overcrowding the basket also traps steam, so cook in batches and give them space.
Do you need oil for air fryer spring rolls?
A little. A light spray or brush of oil on both sides is what gives them that golden, crisp finish. You use far less than deep frying, but skipping it entirely leaves them pale and papery.
Can I cook frozen spring rolls in the air fryer?
Yes, straight from frozen. Air fry at 180°c (350°F) for 8 to 10 minutes with a light spray of oil, no need to defrost first.
What wrappers are best for spring rolls?
Thin, wheat-based spring roll wrappers give the crispiest result and are found in the chilled or frozen section of Asian supermarkets. Filo pastry is the closest substitute, while wonton or egg roll wrappers work but come out thicker.
Can I make these ahead of time?
You can make and freeze them uncooked, which is ideal for prepping ahead. Rolled spring rolls left raw in the fridge can go soggy as the filling’s moisture seeps in, so if you’re not cooking them within an hour or two, freeze them instead.
What’s the best dipping sauce for spring rolls?
Sweet chilli sauce is the classic pairing. Soy sauce mixed with a little chilli, or a simple soy and rice vinegar dip, both work brilliantly too.
Other Chinese appetisers you might like
Air fryer prawn toast
Garlic and chilli crispy prawns
Air fryer crispy Chinese chicken wings
Air fryer Japanese fried chicken
Salt and pepper chicken wings
Air fryer spring rolls [super easy]
Ingredients
- 500 g pork mince
- 400 g mushroom stir-fry vegetable packet
- 2 cloves garlic minced
- 2 teaspoons ginger puree
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Chinese rice wine
- 1 tablespoon vegetable oil more if brushing the tops
- 2 tablespoons cornflour cornstarch, divided
- 2 tablespoons water
- 15 spring roll wrappers more if you have extra filling
- Vegetable oil spray
Instructions
- Mix the soy sauce, oyster sauce and Chinese rice wine in a small bowl.
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over a medium heat. Add the garlic and ginger and stir-fry for around 30 seconds, then add the pork mince.
- Stir-fry for a few minutes, then add the mushroom stir-fry vegetables. Cook until the vegetables begin to soften, around 1 to 2 minutes. Add the cornflour and the sauce mixture. Turn down the heat and cook for a further minute until there's no liquid left. The filling shouldn't be watery. If it still is, sprinkle in a little more cornflour.
- Drain off any fat from the pork by tipping the filling into a sieve or spooning it off. This keeps the spring rolls crisp rather than greasy.
- Cool the filling by spreading it on a baking sheet and putting it in the fridge for 15 minutes.
- Once cool, mix 1 tablespoon of cornflour with the water to make a slurry for sealing.
- Lay a spring roll wrapper on a clean surface in a diamond shape, keeping the rest under a damp tea towel so they don't dry out.
- Place a spoonful of filling near the bottom corner, leaving space on either side. Don't overfill.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly towards the top corner.
- Dab the cornflour slurry along the edges to seal. Set aside and repeat until the filling is used up.
- Spray the air fryer basket with oil. Preheat to 200°c (390°F) for five minutes.
- Spray or brush the tops of the spring rolls with a little oil. Place them in the basket in a single layer, without overcrowding. Cook in batches if needed.
- Air fry at 200°c (390°F) for 5 minutes, then turn and oil the other side. Cook for another 4 to 5 minutes, checking so they don't burn, and a further 2 minutes if needed until golden brown. Cool slightly before serving.
Video
Notes
- Photo instructions on how to roll the spring rolls can be found in the main blog post.
- The two keys to crispy spring rolls are a dry, drained filling and not overcrowding the basket. Drain the fat from the pork before cooling, cook in batches, and give each roll a light spray of oil. For a vegetarian version, leave out the pork and add more veg, mushrooms and vermicelli noodles. Freeze uncooked rolls for up to three months and cook from frozen at 180°c (350°F) for 8 to 10 minutes.
Amazing
These are so easy to make
Hi. Made these. They tasted really great. I did not add any oil but they still turned out on the greasy side from the ground pork and did not stay crispy.
I’m guessing minced pork is ground pork.
I will make this again but with a chopped loin so I can remove the fat.
Or if using ground pork, I will cook the pork first and then use the rendered grease to replace the suggested oil.
Hi Donna, thanks so much for this, it’s really helpful feedback. You’re spot on that minced pork can render quite a bit of fat, and that’s exactly what stops them staying crispy. Draining the pork before you fill the rolls makes a big difference, and your idea of using a leaner cut like loin would work brilliantly too. I’ve updated the recipe to make this clearer for everyone. Hope you give them another go!