Browsing vegetable spring rolls cooked in air fryer; found a handful with time ranging 4-15 minutes. Since my last vegetable spring rolls that I baked turned out good, so too with God’s help to cook in oil; turned out better than baking. Baked and cook in oil recipes are attached. I am turning to God for help to try cooking in air fryer. Trusting God with the perfect time for my air fryer. I only make 8; as I don’t like wasting my food and electric for air fryer.

“Vegetable spring rolls are appetizers made of a variety of vegetables, such as carrots and cabbage, wrapped in rice paper or wheat flour. They can be served fresh or fried with dipping sauce, and offer benefits like fiber, vitamins, and minerals, particularly in healthier preparations like fresh or air-fried versions. Rich in antioxidants, they support digestion, satiety, immune function, and eye health.”

Using leftover white sliced mushrooms, 3 colours capsicums, thin black fungus, mint leaves, white part spring onion, carrots and cos lettuces. Adding vermicelli too. Also trying out the dipping sauce from the recipes I had browsed. Thank you, God for your help again to cook in air fryer and making the dipping sauce. Let’s use air fryer!!!

Ingredients

Spring rolls

8 spring rolls wrappers
8 thin black fungus, soaked in hot water, overnight, strained and reserved water, shredded
8 leftover white sliced mushrooms, shredded
2 baby carrot, shredded
2 stalks mint leaves, only leaves, shredded
1/4 of 1 block of vermicelli, soaked in hot water and rinsed in cold water
1/4 piece of each of 3 colours capsicums, shredded
2 cos lettuces, shredded
2 small spring onions – white part, shredded
1 Tbs light soy sauce
1/2 Tbs cornflour mixed with 1 Tbs water
1 Tbs minced garlic
1/2 Tbs Shoa Xing wine
1 Tsp sesame oil
1 Tsp ginger powder
1/2 Tsp Chinese five spice powder
1/2 Tsp sugar
oil, for cooking and brushing spring rolls
salt, to taste
pepper, to taste

To wrap the spring roll

1 Tbs cornflour mixed with 2 Tbs water

Dipping sauce

1/8 c hoisin sauce
1/2 Tbs soy sauce
1 Tsp white wine vinegar
1 Tbs sriracha sauce
2 Tbs black fungus water

Method

One day in advance

Using food processor with shredder blade, shred all the vegetables. Heat 2 Tbs oil on high heat, add garlic and ginger powder cook for about 25 seconds, then add both mushrooms and carrots. Cook for 30 seconds, and add cos lettuces, spring onions – white part, and Shao Xing wine. Continue tossing for a minute. Lower heat to medium, to simmer the mixture, until cos lettuces wilted. Now add in 3 colours capsicums, and mint leaves.

Next, add in soy sauce, sesame oil, Chinese five spice powder, salt, white pepper, and sugar. At this time, check the seasoning and then add about 1/8 cup of water of soak the mushrooms and drained well vermicelli. It will boost the flavour, by simmering a bit longer to reduce the additional liquid for about 4-5 minutes; the vermicelli will soak it up, and cos lettuces will be completely wilted. Then stir in the cornflour mixture to thicken. When it’s not too liquid and all vegetables are cooked, remove to a metal bowl and let cool. Place it into the fridge to cool further for about 1 hour.

It is best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. Here comes the difficult part wrapping the filling. I am not a professional like my friends. Place 2 Tbs water and 1 Tbs cornflour in a small bowl and stir to combine. Remove 8 spring roll wrappers from the package and place on a work surface or plate. Cover with a damp tea towel to keep from drying out. Line a large baking sheet with parchment paper.

Time to wrap the spring rolls

Place the wrapper on a flat surface so that a corner is facing toward you. Use about 1-2 Tsp of the mixture per spring roll and spoon it about 2 inches from the corner that is closest to you. Roll it over once, just like you’re making a rice paper rolls, fold over both sides. Continue rolling it into a cigar shape. With your finger, dip a bit of the cornflour water and dap onto the end and the corner of the wrapper that is farthest from you to seal it. Repeat filling and rolling into cigar shape, the remaining spring rolls. If making ahead, you can freeze the filled spring rolls using freezer bag, label and date them.

Place each roll on a lined tray. The trick is making some place on a lined tray, place in freezer, while you continue to wrap, as you and I might be taking some time to wrap each spring roll. The first batch would be frozen, remove to zip lock bag. Or if you can wrap fast like my friends, place each on a lined tray. Then freeze these spring rolls on the tray overnight, next day transfer them to a ziplock bag when they are completely frozen for future use.

Making dipping sauce

In a small bowl, combine hoisin sauce, soy sauce, white wine vinegar, 2 Tbs black fungus water, and sriracha sauce. Whisk with a fork until the sauce is smooth. Add 2 Tbs black fungus water to thin the sauce. Set aside.

Air frying the spring rolls

Preheat the air fryer to 180 degrees C for 3-5 minutes. Lightly brush the spring rolls with cooking oil for extra crispiness. When time is up, bring out the cup, line it with air fryer baking paper tray, place the 8 spring rolls in and set timer for 12 minutes.

Cook until spring rolls are golden brown. Transfer cooked spring rolls to a small square serving plate. Serve with hoisin and sweet chili sauce. Enjoy!!!

Note: If you are making bigger batches; increased the ingredients amount. You can use any vegetables of your choice. You can omit mint leaves and use parsley or coriander. Do not to overcrowd spring rolls if making big batches. Time cooking vary as different size in air fryer and models too.

I have seen some use rice paper wraps. You can try using them instead of spring rolls wrappers. You can bake, fry in oil and air fryer. Also, the wrappers do comes in small and large.

https://helenscchin.com/2025/11/07/air-fryer-vegetable-spring-rolls/

Baked spring rolls recipe :https://helenscchin.com/2022/08/27/bun-vermicelli-noodle-grilled-lemongrass-chicken-spring-rolls-and-salad/

Cook in oil spring rolls recipe: https://helenscchin.com/2023/09/05/vegetable-spring-rolls/

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