Description
Crispy and flavorful Air Fryer Spring Rolls filled with a savory mixture of ground chicken, mushrooms, cabbage, and carrots. These spring rolls are an easy and healthier alternative to traditional fried rolls, using the air fryer for perfect crispiness without deep frying. Ideal as an appetizer or snack, they feature a delicious blend of Asian-inspired seasonings and a quick cooking process in just 30 minutes.
Ingredients
Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 oz mushrooms, chopped small
- 1 lb ground chicken (93% lean recommended)
- 1 ½ cups shredded green cabbage
- 1 ½ cups shredded carrots (or 3 cups coleslaw mix as alternative)
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch
- Salt & pepper, to taste
Assembly & Cooking
- 12 – 15 spring roll wrappers (rice paper, wheat-based, or egg roll wrappers)
- Pinch of cornstarch mixed with water (slurry to seal wrappers)
- Avocado oil spray or olive oil spray for air frying
Instructions
- Make the Filling: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
- Cook Mushrooms: Add chopped mushrooms to the skillet and brown them on one side for about 5 minutes without stirring. Then stir to cook out all liquid and ensure mushrooms are cooked through.
- Add Ground Chicken: Add ground chicken with a pinch of salt and pepper. Cook until mostly done, about 4-5 minutes.
- Incorporate Vegetables and Sauces: Stir in shredded cabbage, carrots, green onions, soy sauce, and rice vinegar. Cook until cabbage and carrots are wilted.
- Thicken Filling: Sprinkle cornstarch, cook while stirring until all liquid evaporates and mixture thickens. Make sure filling is not too wet for crispy spring rolls.
- Cool Filling: Transfer filling to a bowl and let cool completely; speed cooling by refrigerating or spreading on a baking sheet in the fridge.
- Prepare Wrappers: If using rice paper wrappers, soak individually in shallow water for 10 seconds to soften. Cover remaining wrappers with a damp towel to prevent drying if using wheat or egg roll wrappers (no soaking needed).
- Assemble Spring Rolls: Place softened wrapper in a diamond shape on a clean surface. Add a heaping spoonful of filling to the bottom corner, fold in the sides, and roll tightly, sealing edges with cornstarch slurry.
- Repeat Assembly: Continue until all wrappers are filled and rolled.
- Preheat Air Fryer: Set air fryer to 380°F (193°C).
- Prepare Basket: Spray the air fryer basket with oil to prevent sticking.
- Air Fry Spring Rolls: Place spring rolls in a single layer without overcrowding. Spray rolls generously with avocado or olive oil spray. Cook for 8-10 minutes, flipping halfway, until golden brown and crispy on all sides. Cook in batches if necessary.
- Serve and Enjoy: Remove spring rolls carefully and serve hot as a snack or appetizer.
Notes
- Use 93% lean ground chicken for best texture and flavor.
- Do not overfill the spring rolls to prevent bursting during cooking.
- If using rice paper wrappers, handle gently as they are more delicate than egg roll wrappers.
- Sealing edges properly with cornstarch slurry helps maintain shape while frying.
- Crispiness depends on the moisture content of the filling; ensure filling is thick and not watery.
- Spring rolls can be reheated in the air fryer to restore crispiness.
- Can substitute ground turkey or tofu for a variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
