These air fryer veggie spring rolls come out crisp on the outside with a colorful, crunchy filling inside, plus a quick peanut dip that’s salty-sweet and tangy.
Why This Air Fryer Recipe Works
An air fryer gives you that fried-style crunch with just a light coating of oil, so the wrappers brown evenly without turning greasy.
The filling is fresh and high-moisture, so the method focuses on tight rolling and the right cook time to keep the wrappers crisp.
Quick cook time means the vegetables stay bright and crunchy.
Basket airflow helps the wrapper blister and brown like takeout-style rolls.
The peanut dip comes together in minutes and can be adjusted to taste.
Ingredients You’ll Need
These are classic veggie spring roll ingredients, built for crunch and easy rolling. Use regular spring roll wrappers (the thin wheat-based kind), not rice paper.
Spring roll wrappers (8–10, thawed if frozen)
Shredded cabbage or coleslaw mix
Carrots, julienned or shredded
Red bell pepper, thinly sliced
Cucumber, seeded and cut into matchsticks
Green onions, thinly sliced
Fresh cilantro and/or mint (optional but great)
Cooked rice vermicelli (optional for a more filling roll)
Neutral oil spray (avocado, canola, or vegetable)
Water + a little flour or cornstarch (to seal wrappers)
For the peanut dip:
Creamy peanut butter
Soy sauce
Rice vinegar or lime juice
Honey or brown sugar
Toasted sesame oil (a few drops goes a long way)
Warm water to thin
Garlic or ginger (optional)
Crushed red pepper or sriracha (optional)
How to Make Air Fryer Veggie Spring Rolls with Peanut Dip in the Air Fryer
1) Prep the filling. Keep everything thin-cut so it cooks gently and packs tightly. Pat any wet veggies dry (especially cucumber) to avoid steaming the wrapper from the inside.
2) Set up your rolling station. Cover wrappers with a slightly damp towel so they don’t dry out. Mix a sealing paste with 1 tablespoon water + 1 tablespoon flour (or cornstarch).
3) Roll the spring rolls. Place one wrapper like a diamond. Add a small handful of filling near the bottom third, keeping it tight and narrow. Fold the bottom up over the filling, fold in the sides, then roll snugly to the top; seal the final edge with the paste.
4) Oil the outside lightly. Mist both sides with neutral oil spray. This helps browning and prevents dry, floury spots.
5) Air fry. Preheat if your air fryer benefits from it. Arrange spring rolls in a single layer with space between them. Cook, flipping halfway, until deep golden and crisp.
6) Make the peanut dip. Whisk peanut butter, soy sauce, rice vinegar (or lime), honey, sesame oil, and a splash of warm water. Add more warm water a teaspoon at a time until it’s pourable but still creamy.
Air Fryer Time and Temperature
Air fry at 390°F for 8–10 minutes, flipping at 4–5 minutes. They’re done when the wrappers are evenly browned with crisp edges.
If your air fryer runs hot, drop to 380°F and add 1–2 minutes. If the wrappers brown fast but feel a little soft, give them 1 extra minute after flipping.
Tips for the Best Results
Don’t overfill. A tight, smaller roll crisps better and won’t split.
Dry ingredients matter. Pat cucumber and herbs dry; excess moisture leads to steaming.
Oil lightly, but don’t skip it. A quick mist is the difference between pale and crisp.
Single layer only. Crowding traps steam and softens the wrappers.
Flip with tongs. Gentle turning prevents tearing and keeps the seam intact.
Wrapper note: spring roll wrappers are delicate. If you see cracks while rolling, the wrappers may be drying out—keep them covered and work with one at a time.
Variations and Substitutions
Make these spring rolls match what you have in the fridge, as long as you keep everything thin and not overly wet.
Add protein: baked tofu strips, edamame, or cooked shrimp (chopped) work well.
Go extra crunchy: add bean sprouts or shredded jicama.
Swap the dip: try sweet chili sauce, hoisin mixed with lime, or a ginger-soy dip.
Nut-free dip: use sunflower seed butter and a little extra honey to balance.
Gluten-free: use gluten-free spring roll wrappers if you can find them and use tamari in the dip.
What to Serve With It
These are great as an appetizer, lunch, or light dinner with a couple simple sides.
Steamed rice or coconut rice
Quick cucumber salad with rice vinegar and sesame
Miso soup or a simple veggie broth
Air fryer dumplings or potstickers (if you want a bigger spread)
Spring rolls are crispiest right after cooking, but leftovers can still be great with the right reheat.
Fridge: store cooled rolls in an airtight container for up to 3 days.
Freezer: freeze on a tray until solid, then transfer to a freezer bag for up to 2 months.
Reheat in the air fryer at 350°F for 4–6 minutes (from chilled), flipping once, until hot and crisp. From frozen, use 360°F for 8–12 minutes and check the centers.
Can I use rice paper wrappers in the air fryer? Rice paper behaves differently and can stick and crack easily in the air fryer. This recipe is written for wheat-based spring roll wrappers, which brown and crisp more reliably. If you want to test rice paper, use parchment with holes and oil lightly, but expect a different texture.
Why are my spring rolls not crispy? The most common causes are crowding the basket, skipping the oil mist, or using a filling that’s too wet. Make sure the rolls have space for airflow and flip halfway through. Pat watery veggies dry and keep the filling modest.
How do I keep spring rolls from bursting in the air fryer? Roll them snugly, but don’t stretch the wrapper too tight. Avoid overfilling, seal the edge well, and place them seam-side down for the first half of cooking. If a wrapper tears while rolling, double-wrap that roll.
Can I prep these ahead of time? You can prep the vegetables and dip 1–2 days ahead. For best texture, roll right before cooking; assembled uncooked rolls can soften as the wrappers absorb moisture. If you must assemble early, keep them on a tray lined with parchment and cover loosely with plastic wrap.
What’s the best way to thin peanut dipping sauce? Use warm water a teaspoon at a time while whisking until it turns smooth and pourable. If it gets too thin, whisk in a little more peanut butter. Balance at the end with extra lime or a pinch of sugar if needed.
