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“These spring rolls are so delicious! Thanks for the recipe, love to use airfryer for most of my cooking. Will be making often.”
I had lots of veggie bits left over from another recipe and was craving something crispy, so I made these crispy spring rolls.
This recipe is inspired by the idea of a Vietnamese crispy spring roll, but simplified, with a little healthy touch and ends up not resembling a traditional recipe (it does not have the depth of flavour of Vietnamese cooking), but it’s a super easy and delicious weeknight dinner that kinda feels like takeaway while actually being super nourishing. And that’s always a winning combo.
They are super versatile, and I can see this recipe working with many different flavour combinations.
I loved to air fry it but if you don’t have an air fryer, no problem, just pan fry until golden brown with 1 tbsp of sesame oil for extra flavour.
✨ Cooking tip:
- Don’t let them touch each other once wet! Rice paper rolls are very sticky, so make sure you have enough room in your air fryer or pan.
- If it’s your first time using rice paper sheets, I would recommend using less filling inside each spring roll to make them easier to roll.
Vegan Crispy Spring Rolls
These Vegan Crispy Spring Rolls are a nourishing, easy weeknight dinner that feels like a takeaway. They’re versatile, air-fried, and packed with veggies and tofu.
Equipment
Ingredients
- 1 tbsp sesame oil
- 2 cloves garlic - minced
- 1 tbsp fresh ginger - grated
- ½ cup (113 g) mushrooms - diced; shiitake used
- 2 scallions - finely chopped
- 3 cups (210 g) shredded veggies - Chinese cabbage, carrots, and bok choy used
- 300 g tofu - crumbled
- 2 tbsp tamari - reduced-sodium preferred
- 16 rice paper
Dipping Sauce
- 2 tbsp tamari - reduced-sodium preferred
- 1 tbsp sesame oil
- 1 clove garlic - minced
- 1 tsp red chili flakes
- 1 tbsp rice vinegar
Instructions
- Cook the filling: Heat the sesame oil in a large pan over medium heat. Add the garlic and ginger and cook for 1 minute, stirring until fragrant. Add the mushrooms, scallions, shredded veggies, reduced-sodium tamari, and crumbled tofu. Cook for 5 to 7 minutes, stirring regularly, until the filling is no longer watery.
- Wrap the spring rolls: Fill a large bowl with lukewarm water, making sure it is wide enough to fully submerge a rice paper sheet. Prepare a chopping board and lightly wet it using a cloth to help prevent sticking. Divide the filling into 8 portions. Dip 1 rice paper sheet into the water for 5 seconds. Let the excess water drip off, then lay it flat on the board. Place 1 portion of filling in the center in a log shape. Fold both sides inward, fold the bottom edge over the filling, then roll up tightly. Dip a second rice paper sheet into the water for 5 seconds and let the excess water drip off. Lay the second sheet flat on the board, place the wrapped roll in the center, then fold and roll in the same way. This will help keep the wrapper from tearing and the filling contained during cooking. Repeat with the remaining rice paper sheets and filling.
- Air fry: Place the spring rolls in the air fryer, leaving space between each roll so they do not stick together. Do not overcrowd the basket, and cook in batches if needed. Air fry at 400°F (200°C) for 8 minutes or until crispy. The cooking time may vary slightly depending on your air fryer. For the best crisp, I recommend cooking directly in the air fryer basket without baking paper. If you use baking paper, gently turn the rolls a couple of times during cooking to help all sides crisp evenly.
- Make the dipping sauce: In a small bowl, whisk together the reduced-sodium tamari, sesame oil, minced garlic, chili flakes, and rice vinegar.
- Serve: Serve the crispy spring rolls with the dipping sauce and enjoy straight away.
Video
Nutrition Information
Per Serving/Portion
Calories: 124 kcalCarbohydrates: 16 gProtein: 7 gFat: 4 gSodium: 299 mgFiber: 2 gVitamin A: 251 IUVitamin C: 12 mgCalcium: 190 mgIron: 2 mg
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Help! Mine didn’t turn out so well. They never got crispy. They were more gooey. What did I do wrong? My air fryer is more of a convection oven with an air fryer setting. I also have to use parchment paper so things don’t fall to the bottom. Do you think that is why or can the rice paper get too wet?? This is my first time using rice paper. The filling and dipping sauce is delicious.
Hi Melinda, a couple of things that could help here: don’t over-soak the rice paper; try 5 seconds next time, just enough to make it pliable. Make sure to stir gently; otherwise, the part on the parchment paper will stay softer otherwise.
This recipe was written for an air fryer, so the oven setting is likely the biggest reason you didn’t get the desired result. Try upping the heat, using circular heat if you can, and bake a little longer until they get crispy. HOpe this helps 🥰
I don’t have an air fryer and I don’t like to fry foods. I bake everything in the oven. What temperature should the oven be on and how long should I cook for?
Hi Linda, sorry, I have not tested it in the oven, so I don’t have exact measurements to share with you. As a general rule, when converting an air fryer recipe to the oven, I like to set it about 20°C higher and cook on the top rack. It might take a little bit longer, too. I’d just monitor it and bake until crispy. Let us know how you go! 💚
These spring rolls are so delicious! Thanks for the recipe, love to use airfryer for most of my cooking. Will be making often.
I’m so happy to hear that! Thank you for sharing Mary 💚
can you do it in anormal oven
Absolutely, you might just have to up the temperature and cooking time a time. I have not tested it, so best to keep an eye on it, until they get crispy 🙂
Hi these look amazing, do you think you could prepare these in advance?
Thanks
Bec
Hi Bec, you can prep the filling in advance, but I would recommend wrapping and baking on the day 🙂
I don’t have an air fryer but I do have a convection oven. Do the temperature and times equate?
You will have to bake them a little longer in the oven, just monitor them, and when they are crispy, they are ready 🙂