Air fryer vegetable spring rolls

All the crunch, with less oil.

  • 35 mins cooking
  • Serves 10
  • Print
Make these deliciously crunchy vegetable spring rolls from scratch and cook them in your Air fryer for the ultimate crunch with less oil involved.


  • 50 grams dried rice vermicelli noodles
  • 1 clove garlic, crushed
  • 2 tablespoons finely chopped ginger
  • 1 eschalot, sliced thinly
  • 1 large carrot (180g), cut into long, thin strips
  • 2 cups (160g) shredded wombok
  • ½ teaspoon Chinese five-spice powder
  • 1 teaspoon sesame oil
  • 2 teaspoons peanut oil
  • 2 tablespoon tamari
  • 1 teaspoon cornflour
  • 10 x 21.5cm frozen spring roll wrappers (see notes)
  • cooking-oil spray


  • 1
    Place vermicelli in a medium bowl of boiling water for 2 minutes or until soft; drain well. Using scissors, snip noodles into 2cm lengths.
  • 2
    Line the basket of a 5.3-litre air fryer with baking paper. Place garlic, ginger, shallot, carrot, wombok, five-spice and oils in lined basket; toss to combine. Slide pan and basket back into appliance. Set temperature to 180˚C; set timer for 5 minutes. Cook until vegetables are soft.
  • 3
    Taking care, pull out the pan and basket; transfer vegetable mixture to a bowl. Combine tamari and cornflour in a small bowl; add to vegetable mixture with vermicelli and toss until combined. Cool to room temperature.
  • 4
    Place a spring roll wrapper on a flat surface. Place ¼ cup of the filling one-third up from the bottom edge in a line, leaving a 1.5cm border on each side. Fold over once, then fold in the sides and roll up to enclose filling; brush the join with a little water to seal. Repeat with remaining spring roll wrappers and filling.
  • 5
    Preheat the air fryer to 180°C for 3 minutes.
  • 6
    Spray spring rolls generously with oil. Place half the rolls in basket. Keep temperature set at 180°C; set timer for 12 minutes. Cook until spring rolls are golden brown. Transfer cooked spring rolls to a wire rack. Repeat cooking with remaining spring rolls.

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