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air fryer spring rolls
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Air Fryer Spring Rolls

Crispy homemade air fryer spring rolls with veggies and shiitake mushrooms. Packed with flavour and suitable for freezing!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Sides
Cuisine: All, Chinese
Keyword: air fryer, spring rolls
Servings: 4
Calories: 504kcal
Author: Richard Makin

Equipment

  • 2 bowls
  • 1 Large Frying Pan
  • 1 Baking sheet

Ingredients

For the Filling

  • 40 g dried shiitake mushrooms
  • 200 ml boiling water
  • 2 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 large carrot peeled and finely julienned
  • 60 g kale de-stemmed and finely shredded
  • 110 g bean sprouts
  • 4 spring onions finely sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon hoi sin sauce
  • 1 teaspoon cornstarch
  • ⅛ teaspoon Chinese 5 spice

For the Spring Rolls

  • 1 tablespoon corn starch
  • 2 tablespoon water
  • 20 spring roll wrappers 13x13cm (or 5x5 inch)
  • 3 tablespoon vegetable oil

For Serving

  • Your favourite spring roll dipping sauce
Metric - US Customary

Instructions

To Make the Filling

  • Place the dried shiitake mushrooms in a bowl and cover with the boiling water. Cover the bowl with a plate and leave to rehydrate for 10-15 mins. Once fully rehydrated, squeeze out any excess water then finely slice the mushrooms. Reserve 4 tablespoon of the soaking water.
    40 g dried shiitake mushrooms, 200 ml boiling water
  • Place a large frying pan over medium heat and add the vegetable oil. Add the garlic and fry for a minute but do not allow it to burn.
    2 tablespoon vegetable oil, 2 cloves garlic
  • Add the carrot, kale, bean sprouts and spring onions. Fry for a few minutes until softened.
    1 large carrot, 60 g kale, 110 g bean sprouts, 4 spring onions
  • Meanwhile, in a small bowl, whisk together the soy sauce, hoi sin sauce, 1 teaspoon cornstarch, Chinese 5 spice and the reserved mushroom water. Add to the frying pan and stir through. Cook for a further 2 minutes then remove from the heat.
    1 tablespoon soy sauce, 1 tablespoon hoi sin sauce, 1 teaspoon cornstarch, ⅛ teaspoon Chinese 5 spice
  • Spread the filling mixture on a large baking sheet and leave to cool down.

To Make the Spring Rolls

  • In a small bowl, whisk together the corn starch and water. Set aside.
    1 tablespoon corn starch, 2 tablespoon water
  • Take a spring roll wrapper and place in front of you on a clean surface. Position the wrapper diagonally, in diamond formation.
    20 spring roll wrappers
  • Place a spoonful of the cooled filling mixture in the bottom corner of the wrapper.
  • Fold the side corners over the filling then roll up from the bottom corner. Brush the top corner with the cornstarch slurry then fold over and seal. Repeat with the remaining spring rolls.
  • Once all the spring rolls are formed, you can either cook or freeze them. To freeze them, arrange on a baking sheet in one layer and place in the freezer for an hour or until hard. Transfer to a freezer bag or container and return to the freezer. Cook from frozen, as stated below.
  • To cook the spring rolls, brush the spring rolls with the vegetable oil and arrange on the basket or tray of your air fryer. Cook at 200 °F for 15-20 mins or until golden brown and crispy all over. Alternatively bake in the oven at 220 °F (fan) for 15-20 minutes or fry in vegetable oil in a large frying pan until browned and crispy all over.
    3 tablespoon vegetable oil
  • Serve hot with your favourite spring roll dipping sauce.
    Your favourite spring roll dipping sauce

Nutrition

Calories: 504kcal | Carbohydrates: 72g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 886mg | Potassium: 429mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4186IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 4mg