I’ll show a surprising shortcut for Homemade Spring Rolls made in the air fryer with a ground chicken filling and easy swaps for tofu or extra mushrooms that speed up prep and cleanup.

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I love how these Homemade Spring Rolls Air Fryer versions somehow get even crispier than the old deep fried ones. I started out thinking lighter meant bland but nope.

The contrast between browned edges and a juicy ground chicken center with shredded carrots is kind of addictive, and it makes what I call Chicken Spring Rolls feel like a treat you can eat more of without guilt. There’s a small trick I picked up that cranks the crisp without any oil and it still tastes indulgent.

If you like crunchy bites that hide big savory flavor you might be surprised how good these are.

Ingredients

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Spring roll wrappers: thin carbs that crisp up in air fryer, neutral, light.
Ground chicken or tofu: chicken packs protein, tofu adds plant protein and creamier texture.
Cabbage: high in fiber and vitamin C, adds crunch and fresh bite.
Carrots: sweet, colorful, beta carotene source and extra fiber for healthy filling.
Mushrooms: umami rich, low calorie, boost savory depth without tons of fat.
Garlic Ginger: aromatic duo, aids digestion and gives sharp warm flavor, dont skip.
Soy sauce and hoisin: salty savory and slightly sweet, brings depth and balance.
Sesame oil and egg: sesame oil adds nutty aroma, egg helps bind filling when used.

Ingredient Quantities

20 spring roll wrappers (about 8 inch each)

1 lb (450 g) ground chicken, or swap for 8 oz (225 g) firm tofu for a vegetarian version

8 oz (225 g) cremini or shiitake mushrooms, finely chopped, optional for extra umami

1 cup shredded green cabbage (about 100-150 g)

1 cup shredded carrots (about 120 g)

1 small yellow onion, finely chopped (about 1/2 cup)

3 green onions, thinly sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated or finely minced

2 tbsp low sodium soy sauce

1 tbsp oyster sauce or hoisin sauce (use hoisin to keep it vegetarian)

1 tsp toasted sesame oil, optional for flavor

1 tsp cornstarch, optional for thickening

1 large egg, beaten (omit for vegan)

Salt and black pepper, to taste

For dipping sauce: 3 tbsp soy sauce

For dipping sauce: 1 tbsp rice vinegar

For dipping sauce: 1 tbsp honey or maple syrup

For dipping sauce: 1 tsp chili garlic sauce or sriracha, optional

Sesame seeds, optional garnish

How to Make this

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1. Prep everything first so you’re not scrambling: press and crumble tofu if using, or have the ground chicken ready; finely chop mushrooms, shred cabbage and carrots, mince the onion, garlic and ginger, and thinly slice the green onions. Keep the spring roll wrappers covered with a damp towel so they dont dry out.

2. Heat a large nonstick skillet over medium heat. Add the ground chicken, breaking it up, cook until mostly done; if you chose tofu, cook crumbled tofu with a splash of water instead until slightly golden. Push protein to the side.

3. In the same pan add the chopped onion, garlic and ginger and cook 1 to 2 minutes until fragrant, then stir in the mushrooms and cook until they release liquid. Add the shredded cabbage and carrots and toss, cooking just until wilted but still got a bit of crunch.

4. Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce or hoisin, 1 teaspoon toasted sesame oil if using, salt and black pepper to taste. If the filling seems watery mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the pan, cook 30 seconds until it thickens. Finally fold in most of the sliced green onions, then remove from heat and let cool a few minutes.

5. Lay one spring roll wrapper flat on your work surface with a corner facing you so it looks like a diamond. Place about 2 to 3 tablespoons of filling near the corner closest to you, dont overfill or they’ll burst. Fold the bottom corner up over the filling, fold the two side corners in toward the center, then roll up snugly to the top. Seal the top edge with a little beaten egg if using, or a dab of water or cornstarch slurry for vegan sealing.

6. Repeat until you’ve rolled all the wrappers, keeping finished rolls covered lightly so they stay pliable. You should get about 20 depending how much filling you use.

7. Preheat the air fryer to 400 F 200 C for a few minutes. Arrange the spring rolls seam side down in the basket in a single layer, dont overcrowd. If you used egg wash they will brown better, but no oil is needed.

8. Air fry for about 8 to 10 minutes, flipping once halfway through, until the wrappers are deep golden and extra crispy. All air fryers cook a little different so check at 7 minutes the first time.

9. Let the spring rolls rest 1 to 2 minutes before serving so they dont scald your mouth, sprinkle with sesame seeds and the remaining green onions.

10. Whisk together the dipping sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, and 1 teaspoon chili garlic sauce or sriracha if you want heat. Taste and adjust, serve alongside the hot spring rolls and enjoy.

Equipment Needed

1. Large nonstick skillet (about 12 inch) for cooking the filling
2. Cutting board and sharp chef’s knife for chopping mushrooms, onion, veg and tofu or chicken
3. Large mixing bowl and spatula or wooden spoon to mix and stir the filling
4. Measuring cups and spoons for sauces and cornstarch
5. Microplane or fine grater for ginger (or a garlic press)
6. Small bowl plus a pastry brush (or a finger) for egg wash or water/cornstarch slurry to seal the rolls
7. Air fryer (or oven and baking sheet if you dont have one)
8. Tongs or a slotted turner and a plate lined with paper towels to rest the finished spring rolls

FAQ

Can I make these completely vegan? Yes. Use pressed firm tofu instead of chicken, swap oyster sauce for hoisin, omit the egg and use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to seal the wrappers. Press the tofu, crumble it, cook off extra moisture with the mushrooms and onions first so the filling isnt soggy.

How do I keep the spring rolls crispy and not soggy? Cook the filling until most moisture is gone, cool it before wrapping, dont overfill, and preheat your air fryer. Arrange rolls in a single layer with space between them and flip halfway through cooking. Cornstarch or a light egg wash helps the wrapper brown too.

Do I need to add oil in the air fryer? No, you dont need oil to get them crispy. The wrappers will crisp up from the hot circulating air, especially if the filling is dry. If you want extra color, a tiny brush of oil works, but the recipe is fine without it.

What temperature and time should I use in the air fryer? Preheat to 375 F (190 C) and air fry for about 10 to 12 minutes, flipping once about halfway through, until golden and crisp. If using raw chicken make sure the internal temp reaches 165 F. If cooking from frozen add 3 to 5 more minutes.

Can I make these ahead or freeze them? Yes, you can freeze them. Lay wrapped rolls on a baking sheet single layer, freeze until firm then transfer to a bag. Cook from frozen in the air fryer, adding a few minutes to the time, or thaw in the fridge first for faster cooking.

What can I use for dipping sauce and can I change it up? The simple sauce in the recipe is soy, rice vinegar and honey or maple syrup with optional chili. You can add lime juice, grated ginger, chopped cilantro, or swap honey for more maple to suit taste. Sesame seeds on top add nice texture.

Crispy Air Fryer Spring Rolls (No Oil + Healthier) Recipe Substitutions and Variations

Ground chicken: ground turkey (very similar texture), ground pork (juicier and more flavorful), crumbled firm tofu or tempeh if you want a vegan swap, shredded rotisserie chicken for a quick shortcut
Cremini or shiitake mushrooms: button or baby bella mushrooms finely chopped, rehydrated dried shiitake for more umami, finely diced eggplant for a meaty feel (press to remove extra water)
Low sodium soy sauce: tamari for gluten free, coconut aminos for a soy free and slightly sweeter option, liquid aminos (like Bragg) if you want a different salty profile
Large egg (binder): flax “egg” 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min) for vegan, 3 tbsp aquafaba, 1 tsp cornstarch + 1 tbsp water for a light binder, or a small spoonful of mashed silken tofu

Pro Tips

– If you use tofu press it really well, like wrap in towels and put something heavy on it for 15 minutes. Crumble it, toss with a little soy and a teaspoon of cornstarch, then pan fry till the edges get a bit golden. That extra dryness and the cornstarch give chew and help the filling stick together.

– Let the filling cool off a few minutes before you start rolling or it will steam the wrapper and make the rolls soggy. Roll snug but not stuffed, and seal the edge with beaten egg or a cornstarch slurry so they dont pop open while cooking.

– Preheat the air fryer and give each roll a tiny brush or spray of oil or an egg wash for a deeper golden color. Lay them seam side down, leave space between rolls, and check around 7 minutes then flip once so both sides crisp evenly.

– Don’t overcook the vegetables in the pan, cook them just until they start to wilt so they keep a little crunch after frying. Make one test roll first to adjust salt, filling amount and cook time for your specific air fryer before you do the whole batch.

Crispy Air Fryer Spring Rolls (No Oil + Healthier) Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’ll show a surprising shortcut for Homemade Spring Rolls made in the air fryer with a ground chicken filling and easy swaps for tofu or extra mushrooms that speed up prep and cleanup.

Servings

servings

Calories

118

kcal

Equipment: 1. Large nonstick skillet (about 12 inch) for cooking the filling
2. Cutting board and sharp chef’s knife for chopping mushrooms, onion, veg and tofu or chicken
3. Large mixing bowl and spatula or wooden spoon to mix and stir the filling
4. Measuring cups and spoons for sauces and cornstarch
5. Microplane or fine grater for ginger (or a garlic press)
6. Small bowl plus a pastry brush (or a finger) for egg wash or water/cornstarch slurry to seal the rolls
7. Air fryer (or oven and baking sheet if you dont have one)
8. Tongs or a slotted turner and a plate lined with paper towels to rest the finished spring rolls

Ingredients

20 spring roll wrappers (about 8 inch each)
1 lb (450 g) ground chicken, or swap for 8 oz (225 g) firm tofu for a vegetarian version
8 oz (225 g) cremini or shiitake mushrooms, finely chopped, optional for extra umami
1 cup shredded green cabbage (about 100-150 g)
1 cup shredded carrots (about 120 g)
1 small yellow onion, finely chopped (about 1/2 cup)
3 green onions, thinly sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated or finely minced
2 tbsp low sodium soy sauce
1 tbsp oyster sauce or hoisin sauce (use hoisin to keep it vegetarian)
1 tsp toasted sesame oil, optional for flavor
1 tsp cornstarch, optional for thickening
1 large egg, beaten (omit for vegan)
Salt and black pepper, to taste
For dipping sauce: 3 tbsp soy sauce
For dipping sauce: 1 tbsp rice vinegar
For dipping sauce: 1 tbsp honey or maple syrup
For dipping sauce: 1 tsp chili garlic sauce or sriracha, optional
Sesame seeds, optional garnish

Directions

Prep everything first so you're not scrambling: press and crumble tofu if using, or have the ground chicken ready; finely chop mushrooms, shred cabbage and carrots, mince the onion, garlic and ginger, and thinly slice the green onions. Keep the spring roll wrappers covered with a damp towel so they dont dry out.
Heat a large nonstick skillet over medium heat. Add the ground chicken, breaking it up, cook until mostly done; if you chose tofu, cook crumbled tofu with a splash of water instead until slightly golden. Push protein to the side.
In the same pan add the chopped onion, garlic and ginger and cook 1 to 2 minutes until fragrant, then stir in the mushrooms and cook until they release liquid. Add the shredded cabbage and carrots and toss, cooking just until wilted but still got a bit of crunch.
Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce or hoisin, 1 teaspoon toasted sesame oil if using, salt and black pepper to taste. If the filling seems watery mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the pan, cook 30 seconds until it thickens. Finally fold in most of the sliced green onions, then remove from heat and let cool a few minutes.
Lay one spring roll wrapper flat on your work surface with a corner facing you so it looks like a diamond. Place about 2 to 3 tablespoons of filling near the corner closest to you, dont overfill or they'll burst. Fold the bottom corner up over the filling, fold the two side corners in toward the center, then roll up snugly to the top. Seal the top edge with a little beaten egg if using, or a dab of water or cornstarch slurry for vegan sealing.
Repeat until you’ve rolled all the wrappers, keeping finished rolls covered lightly so they stay pliable. You should get about 20 depending how much filling you use.
Preheat the air fryer to 400 F 200 C for a few minutes. Arrange the spring rolls seam side down in the basket in a single layer, dont overcrowd. If you used egg wash they will brown better, but no oil is needed.
Air fry for about 8 to 10 minutes, flipping once halfway through, until the wrappers are deep golden and extra crispy. All air fryers cook a little different so check at 7 minutes the first time.
Let the spring rolls rest 1 to 2 minutes before serving so they dont scald your mouth, sprinkle with sesame seeds and the remaining green onions.
Whisk together the dipping sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, and 1 teaspoon chili garlic sauce or sriracha if you want heat. Taste and adjust, serve alongside the hot spring rolls and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.