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Fiona Uyema Air Fryer Spring Rolls

Air Fryer Spring Rolls with Sweet & Sour Dipping Sauce

Recreate a Chinese takeaway favourite with this Air Fryer Spring Rolls with Sweet & Sour Dipping Sauce recipe. I've made this a healthier twist on the classic by using an air fryer instead of deep frying and honey in the dipping sauce instead of refined sugar.
Course: Appetizer, fakeaway, finger food, party
Cuisine: Chinese
Keyword: air fryer, chinese recipes, spring roll
Servings: 8 to 10


For the Filling

  • 1 tbsp preferred vegetable oil
  • 1-2 tsp Fused Chopped Garlic to taste
  • 2 tsp Fused Chopped Ginger
  • 250 g cooked protein/s of choice pork mince, shredded chicken or turkey, prawns, finely chopped tofu
  • 6 dried shiitake mushrooms or any dried mushrooms
  • 1 large carrot grated or finely julienned
  • 75 g bean sprouts
  • 150 g cabbage (any type) shredded
  • 1 tsp cornflour
  • 2 tbsp Fused Clever Classic Soy Sauce

For the Spring Rolls

  • 8-10 spring roll wrappers defrosted if frozen
  • 2 tsp cornflour for sealing rolls
  • 1 tbsp water for sealing rolls
  • vegetable oil spray or lightly brush with oil
  • Chinese Five Spice powder or Japanese Seven Spice (optional)

For the Sweet & Sour Dipping Sauce

  • 3 tbsp apple cider vinegar or rice wine or white wine vinegar
  • 4 tbsp honey adjust to taste
  • 4 tbsp tomato ketchup look for a ‘reduced sugar’ version
  • 2 tsp Fused Clever Classic Soy Sauce
  • 2 tsp cornflour or cornstarch
  • 1-2 tbsp water to thin, as needed


For the Filling:

  • Soak dried mushrooms in boiling water for 15 minutes. Remove from water, drain and finely slice. Set aside.
  • Heat oil in a pan or wok over high heat. Add garlic and ginger, stir fry quickly until fragrant.
  • Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted.
  • Add cornflour, soy sauce and the cooked protein of choice. Cook for 1 minute until the liquid is gone. The filling should be slightly sticky and not watery to avoid soggy spring rolls.
  • To avoid spring rolls bursting open when cooking, cool the filling mixture down by spreading it on a tray and refrigerating for 5 minutes.

To Make the Spring Rolls:

  • Preheat the air fryer to 200°C.
  • Mix cornflour and water in a small bowl (for sealing the rolls).
  • Carefully peel off one spring roll wrapper, and keep the others covered under a damp tea towel. Lay one spring-roll wrapper, smooth-side down, on a clean surface in a diamond shape, with one corner pointing down towards you. Lightly sprinkle the wrapper surface with a little Chinese Five Spice/Japanese Seven Spice (optional).
  • Spoon 2 tablespoons of the filling about 2 inches from the corner that is closest to you. Brush each corner with the cornflour mixture.
  • Like you are rolling a burrito, start rolling up from the bottom. Roll up halfway, fold sides in, then finish rolling until the filling is tightly covered in a cigar shape, then press to seal the top corner. Repeat for remaining spring rolls.
  • Spray the air fryer basket with cooking spray. Place spring rolls into the basket, working in batches as needed, and spray rolls with cooking spray.
  • Cook spring rolls in the air fryer for 5 minutes; turn over and cook until evenly browned, about 5 minutes more.
  • Serve while hot with Sweet & Sour Sauce.

For the Sweet & Sour Dipping Sauce:

  • Combine ingredients in a small saucepan over medium heat. Bring to a simmer, stirring regularly, then simmer until it thickens to taste (about 3-5 minutes).


Oven Baking Option:
- Preheat the oven to 180ºC.
- Place spring rolls on a baking rack and place the rack on a baking tray. Spray or brush very generously with oil all over.
- Bake for 20 to 25 minutes until golden and crispy - no need to turn if using a rack. If you don't use a rack, then turn the spring rolls after about 15 minutes.
Frying Option:
- Pour oil into a wok or large saucepan, about double the height of the spring rolls flat on their sides.
- Heat on medium-high until hot. To check if the oil is hot enough, stick a bamboo chopstick or wooden spoon handle in; if rapid bubbles appear, then it's hot enough.
- Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, occasionally turning, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
- Repeat with the remaining spring rolls.
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