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  • Writer's pictureKimberley Kells

Air Fryer Spring Rolls

These Air Fryer Spring Rolls are more Vietnamese in style with a pork and prawn filling as opposed to the Chinese style which has a lot of cabbage. They make a great starter to a meal and can be fried in a pot of oil on the stove, or in the air fryer! The results in the air fryer are not quite as crispy as traditionally fried, but they are pretty bloody close!

Not all spring rolls are created equal, and even though each Asian country seems to do their own version, I think that the Vietnamese style are the best. For me, its the combination of meat and seafood with the full flavored fish sauce that really brings them to life and when you have a really good one, it makes those sad vegetarian versions that are seemingly all cabbage taste like disappointment. My version here is obviously not authentic, I am using Chinese style wrappers, where in Vietnam they would use rice paper, and I'm cooking them in the Air Fryer, which admittedly don't taste as good as deep fried but they are healthier and easier and perfect for people who are scared to deep fry at home. I've included instructions for both air frying and deep frying so you can choose your own adventure. I prefer the taste of deep frying, but if I've got kids running around and its a Tuesday night, you know I'm pulling out that air fryer.

“If you're making these for a dinner party, or as a starter for a BBQ, which I often do, you can prepare the filling in the morning or day before and roll a couple hours before you're ready to (air) fry. The rolling is a great activity to do with kids or even your guests if you want to get them involved, and they always disappear quickly so make sure you do a big batch!”

Air Fryer Spring Rolls an original recipe by Kimberley Kells

Preparation time: 30 minutes

Cooking time: 15 minutes

Serves: 8 people as a starter/nibbles


50g of Glass Noodles (also known as cellophane noodles, or mung bean noodles, from the Asian grocer)

30g Black Fungus (also known as wood ear mushrooms, in the dried mushroom aisle of the Asian grocer)

500g Minced Pork

200g Raw Prawn Meat, chopped

1 Carrot, grated

2 Eschallots, finely chopped

3 Cloves of Garlic, finely chopped

1/4 Cup of Fish Sauce

1/4 Cup of Caster Sugar

1 Teaspoon of White Pepper

2 Packs of Spring Roll Wrappers, defrosted

1 Egg, beaten


Step 1- Boil the kettle, and pour over the glass noodles and black fungus, in separate bowls to soak for 10 minutes.

Step 2- Drain the noodles, and using scissors, snip roughly into smaller pieces. Drain the black fungus and chop finely.

Step 3- In a large mixing bowl, combine the soaked and snipped noodles, soaked and chopped black fungus, pork mince, prawn meat, carrot, eschallots, garlic, fish sauce, caster sugar and white pepper.

Step 4- Place one spring roll wrapper on a board so it is in a diamond shape facing you, and in the bottom corner, place one teaspoon of the spring roll filling. Shape filling into a log at the corner.

Step 5- Start tightly rolling away from you, up towards the top. When you get half way up, fold in the sides to overlap in the middle. Continue rolling until you have reached the top corner. Brush with beaten egg to seal. Place on a lined tray until you are ready to cook. Repeat until all the filling is used.

Step 6- If using the Air Fryer: Place a single layer of spring rolls in the basket, and lightly brush or spray with vegetable oil. Cook at 200c for 15 minutes, turning halfway through. If deep frying: Heat a large pot of vegetable oil (I like rice bran oil) over medium/high heat. Test if the oil is ready by gently laying a spring roll in the oil. If it immediately bubbles, its ready to fry. Fry in batches, making sure to rotate and remove when cooked. Drain on paper towel.

Step 7- Serve with a nuoc mam or sweet chilli dipping sauce.

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