Air Fryer Spring Rolls
Everyone will love these delicious air fryer spring rolls! They are so easy to prepare in the air fryer (or on your stovetop). With a crispy, crunchy outer shell filled with a juicy char siu pork, noodle and veggie filling, they make a tasty appetiser or side to complement your favourite Asian inspired foods. Avoid expensive takeaway and make your own at homefor a fraction of the price!
Servings: 30
Calories: 69kcal
Ingredients
For the BBQ sauce
- ⅓ cup hoisin sauce
- 4 tablespoons tomato sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese wine Shaoxing
- 1 tablespoon honey
- ½ tsp Chinese five spice
To make the spring rolls
- 70 grams vermicelli noodles
- 500 grams pork mince ground pork, full fat is recommended but lean pork will work too
- 2 spring onions chopped
- 2 cups cabbage shredded
- 30 sheets spring roll pastry fresh or frozen, thawed
- canola, olive or vegetable oil spray for frying
For sealing the pastry
- water mixed with a little cornflour
Instructions
- If using frozen spring roll pastry, set it out at room temperature for at least 60 minutes to thaw.
- Mix the sauce ingredients together in a small bowl and stir to combine.
- Place the dry noodles into a heat-proof bowl and cover with boiling water until soft. Drain and set aside. Before adding the noodles to the pork filling, use a pair of scissors to cut them into very small pieces.
- In a large frying pan, heat a little oil spray over medium heat. Add the pork and brown while stirring. Drain any excess liquid and add the spring onions and cabbage. Stir over the heat until the cabbage has softened.
- Add the BBQ sauce and heat until the sauce reduces and starts to become sticky. Stir through the noodles until combined. Remove from the heat and allow the pork to cool slightly.
- Prepare the spring roll pastry on a clean, dry bench. Keep the wrappers covered with a damp tea towel or paper towel to prevent drying. Spoon a small amount of pork filling into a corner and roll to halfway. Fold in the corners and continue rolling to the end. Use a little water mixed with cornflour to seal the edges. Continue until all of the spring rolls are wrapped.
Air fryer instructions
- Place the spring rolls in one layer (with space between each spring roll. Cook in batches if required) in an air fryer basket and cover generously with oil spray. Cook at 200°C/392 F for 8-10 minutes, turning halfway, until golden, crisp and hot in the middle. Remove from the basket and serve immediately with your favourite dipping sauce.
Deep frying/pan frying instructions
- Heat vegetable or canola oil in a large frying pan. Add the spring rolls to the oil when hot. Cook the spring rolls in batches, turning halfway, until they are crispy and golden on the outside. Remove from the heat and serve immediately with your favourite dipping sauce.
Video
Notes
- Spring roll wrappers. Made with wheat flour, spring roll wrappers can be found in the frozen and/or refrigerated of most supermarkets and Asian grocers. While they come stuck together, once thawed they are quite stretchy and easy to handle. (See my tips below on how to wrap spring rolls and avoid tearing).
- Many store-bought spring roll wrappers are purchased frozen. They need to be thawed before using, so sit them on your countertop at room temperature for 60 minutes, or until they are pliable. To avoid frustration and torn pastry, make sure they are fully defrosted before you attempt to separate the layers.
- Drain the excess liquid from the pork mince before adding the sauce. The filling should not be watery. (Watery filling makes soggy spring rolls!). The filling should become slightly sticky as you simmer, from the BBQ sauce.
- Allow the filling to cool slightly before adding it to the wrappers. Hot filling will cause the ends to split and filling to spill out while cooking.
- Cover the pile of spring roll pastry with a damp tea towel while wrapping, or they will dry out and split. Split wrappers will leak filling while cooking (or take in oil if you are deep frying).
- To freeze. After rolling the spring rolls (but before frying them), place them into a freezer bag or airtight container in a single layer and freeze for up to 2 months. When you are ready to cook, you can go straight from freezer to fryer, no thawing necessary. Spray the frozen spring rolls in the air fryer basket and coat with oil spray. Cook in the air fryer at 200 °C/392 F for 10-12 minutes, or until crisp and heated through.
- Storage; Spring rolls taste better on the day that they are made, but they can be stored in the refrigerator for 2-3 days. Store them in an airtight container and when ready to eat, heat them in the air fryer at 200 °C/392 for 8-10 minutes, or until crisp and heated through.
- Cooking from frozen; Spring rolls can be easily cooked in an air fryer without the need to thaw. Place the frozen spring rolls into the air fryer basket in a single layer, allowing space between each roll. Cook in the air fryer at 200 °C/392 F for around 10-12 minutes, or until crisp and heated through.
- Please note that the nutrition information is based on the recipe being made into 30 spring rolls, with one spring roll being one serve. The nutritional information is an estimate only.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary
Nutrition
Calories: 69kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 141mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg