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Healthy Air Fryer Veggie Spring Rolls – Easy Crisp Rainbow Filling

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These healthy air fryer veggie spring rolls are golden, shatter-crisp, and packed with a colorful, flavorful rainbow of veggies. They’re quick, easy, and perfect for a light snack, appetizer, or lunchbox treat—delivering all the crunch and comfort of takeout, but lighter and guilt-free.

Ingredients

Scale
  • 12 spring roll wrappers (8-inch, wheat or rice paper for gluten-free)
  • 1 cup carrots, julienned (about 1 medium carrot)
  • 1 cup purple cabbage, shredded
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup bean sprouts
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil (plus 1 teaspoon for sautéing)
  • Salt & black pepper, to taste
  • Optional: mushrooms, thinly sliced (shiitake or cremini)
  • Optional: snow peas or snap peas, julienned
  • Optional: chili flakes
  • Optional: cooked vermicelli noodles (small handful, well drained)

Instructions

  1. Prep the vegetables: Wash and dry all veggies. Julienne carrots, shred cabbage, thinly slice bell pepper, and chop green onions. Prep any optional add-ins.
  2. Cook the filling: Heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant. Add carrots, cabbage, bell pepper, and any other veggies. Stir-fry for 3-4 minutes until just tender but still vibrant. Add bean sprouts, green onions, soy sauce, salt, and pepper. Cook for 1 more minute, then taste and adjust seasoning.
  3. Cool the filling: Transfer the veggie mixture to a mixing bowl and let cool for 5 minutes.
  4. Assemble the spring rolls: Lay a spring roll wrapper on a clean, damp towel or cutting board. Spoon about 2-3 tablespoons of filling onto the lower third of the wrapper. Fold the bottom up over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water. (If using rice paper wrappers, dip each sheet briefly in warm water before filling.)
  5. Brush and load the air fryer: Lightly brush or spray each roll with sesame oil. Arrange rolls in a single layer in the air fryer basket—do not overcrowd.
  6. Air fry: Set air fryer to 400°F (200°C). Cook rolls for 8-10 minutes, flipping halfway through, until crisp and golden on both sides.
  7. Cool and serve: Transfer rolls to a wire rack for 2 minutes before serving. Serve with your favorite dipping sauce.

Notes

For gluten-free rolls, use rice paper wrappers and tamari. Don’t overfill the rolls to prevent splitting. Keep wrappers covered with a damp cloth until ready to use. Brush lightly with oil for best crispiness. Rolls are best served fresh but can be reheated in the air fryer. Leftover filling is great in salads or stir-fries.

Nutrition

Keywords: air fryer, veggie spring rolls, healthy appetizer, vegan, gluten-free option, crispy, Asian snack, meal prep, lunchbox, party food

Find it online: https://evabake.com/healthy-air-fryer-veggie-spring-rolls-easy-crisp-rainbow-filling/