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These Air Fryer Spring Rolls are golden, crispy, and packed with juicy shrimp and cabbage. No deep-frying, no mess—just 10 minutes in the air fryer for that perfect crunch. Serve them warm with chili sauce for the easiest homemade appetizer or snack.
Crispy Air Fryer Spring Rolls Recipe
I used to make spring rolls the classic way—deep-fried, golden, and crispy—but once I started using the air fryer, it became my favorite method. These air fryer spring rolls are golden and crunchy on the outside, with juicy shrimp and cabbage inside. They take just 10 minutes to cook, with no oil splatter or frying mess. Quick and easy.
The filling’s simple but full of flavor: shrimp, garlic, cabbage, and scallions tossed with oyster sauce. My son actually requests these now—especially when they’re hot and crispy straight from the air fryer. I usually serve them with chili sauce on the side, but they’re delicious even without it. And if you prefer the classic deep-fried version, check out my deep-fried Spring Rolls recipe. Be sure to check out my video guide and tips below to help you get crispy spring rolls every single time.
Ingredients You’ll Need
- Cabbage
- Shrimp
- Oyster sauce – I recommend Lee Kum Kee.
- Spring roll pastry
Check out the recipe card below for all the measurements and details you’ll need.
Pro Tip #1: Cabbage For Crunch
Make sure to slice the cabbage nice and thin—you don’t want big, chunky pieces that throw off the roll or make the filling too bulky. Thin slices cook faster, stay crisp, and give you that good bite in every mouthful.
Pro Tip #2: Oyster Sauce Is Key
Oyster sauce brings everything together—it adds that savory depth and just enough richness to make the filling pop. Plus, it seasons without making things soggy, which is exactly what you want in a crispy roll.
Pro Tip #3: Shrimp
I love using shrimp in my spring rolls because it kicks everything up a notch when paired with cabbage. If you don’t like shrimp, you can substitute it with ground chicken or ground pork.
Shopping Guide: Choosing The Right Wrapper
When you’re shopping for wrappers, it can get confusing—especially when you’re staring at two nearly identical packs in the freezer aisle. Here’s how I pick the right one every time:
Thin spring roll wrappers
These are the ones I always use for this recipe. They’re made with wheat flour, water, oil, and salt—and usually come frozen in square sheets. Once cooked, they turn out super crispy and light. You’ll often see them labeled “spring roll pastry” at Asian stores or in the international freezer section at bigger supermarkets.
Thick egg roll wrappers
These are the yellow-ish ones made for Chinese-American style egg rolls. They’re thicker, doughier, and give you more of a chewy bite. Not what you want here—but perfect if you’re making something heartier like my Chicken Egg Rolls instead.
Pro Tip: Look for “spring roll pastry” or “spring roll wrapper” on the label and check the ingredients to make sure it doesn’t include egg. Let them thaw in the fridge (not the counter) so they stay easy to handle and don’t crack when rolling. If the spring roll wrappers become dry and too stiff to work with, wet your hands or lightly spray them with water to soften. You can also cover the wrappers with a damp cloth to keep them pliable.
Spring Roll Filling
Since the filling is made with cabbage, liquid will naturally seep out—even if no water is added during cooking.
Be sure to drain the excess liquid before wrapping the spring rolls.
How To Make Spring Rolls In The Air Fryer
In a skillet, heat up about a tablespoon of oil over medium heat. Once it’s hot, add the garlic and stir it around just until it smells nice—don’t let it brown. Throw in the chopped shrimp and give it a quick stir, then add the cabbage and scallions. Keep stirring until everything’s mixed and starting to soften.
Next, add the oyster sauce, a pinch of salt, and some ground white pepper. Give everything a good stir so the seasoning coats all the veggies and shrimp evenly. Don’t add any water—you want the filling to stay dry so your rolls stay crispy, not soggy. Cook just until the cabbage softens but still has a little bite. Then take it off the heat and let the filling cool completely before wrapping.
Lay out a wrapper on a clean, flat surface (parchment paper helps keep things neat). Spoon about 2 teaspoons of filling near the bottom corner. Roll it up nice and tight like a little burrito, then seal the edge with a bit of egg wash so it holds together while cooking.
Pro Tip: Don’t overfill the rolls. Overstuffing can lead to burst wrappers or uneven cooking. Keep it tight and tidy for the best crunch.
Brush a little oil on the bottom of your air fryer basket so nothing sticks. Place the spring rolls in a single layer—don’t stack them. Give the tops a light brush of oil too, then air fry at 190°C (375°F) for 10 minutes until they’re golden and crispy.
Pro Tip: Brushing oil on top of the spring rolls works better than spray oil. You get more even coverage and better color—especially at the seams.
Enjoy them warm, fresh out of the air fryer, with your favorite chili sauce on the side for dipping. That spicy-sweet combo hits just right!
Frequently Asked Questions
Make sure the filling is cool before wrapping and avoid overfilling. If the wrappers are too dry, cover them with a damp cloth while working so they stay pliable.
Chili sauce is my favorite, but they’re great with sweet chili sauce, soy sauce with a splash of vinegar, or even Thai Peanut Sauce. Feel free to get creative with your favorites!
Let them cool completely, then store in an airtight container in the fridge. They’ll keep for up to 3 days. Just don’t stack them while they’re still hot or they’ll steam and lose their crisp.
Reheat at 180°C (350°F) for about 3–4 minutes, or until crispy again. Skip the microwave—it makes them soft.
Yes! Freeze them uncooked. Lay them in a single layer on a tray, freeze until firm, then transfer to a freezer-safe bag. Air fry straight from frozen—no thawing needed. Just add an extra 1–2 minutes to the cooking time.
This recipe is 145 calories per roll.
What To Serve With This Recipe
For an easy, wholesome Chinese weeknight dinner, I recommend these recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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In a skillet, heat 1 tablespoon of oil over medium heat. Stir-fry the garlic until aromatic but not browned. Add the shrimp and stir a few times, then add the cabbage and scallions. Stir to combine.
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Add the oyster sauce, salt, and black pepper. Stir to mix well. (Note: Do not add water—you don’t want a watery filling.) Cook until the vegetables are just wilted but still slightly crisp. Remove from heat and let cool completely.
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On a flat surface lined with parchment paper, place about 2 teaspoons of filling onto each wrapper. Roll tightly and seal the edge with egg wash.
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Brush oil on the bottom of the air fryer basket. Arrange the spring rolls in a single layer. Brush the tops with oil and air fry at 190°C (375°F) for 10 minutes.
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Enjoy warm with your favorite chili sauce for dipping.
Check out the post for a step-by-step photo guide on rolling spring rolls.
Serving: 8spring rolls, Calories: 145kcal, Carbohydrates: 20g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 35mg, Sodium: 223mg, Potassium: 87mg, Fiber: 1g, Sugar: 1g, Vitamin A: 64IU, Vitamin C: 6mg, Calcium: 33mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.