Air Fryer Spring Rolls: Crispy Veg Rolls in 10 Minutes

May 9, 2026

By Saran Reddy, Founder - InstaCuppa | May 9, 2026 | 6 min read | Last updated: May 9, 2026

In This Article

Frozen Spring Rolls in the Air Fryer
Fresh Homemade Spring Rolls in the Air Fryer
Easy Veg Spring Roll Filling
Tips for Crispier Spring Rolls
3 Dipping Sauces That Go Perfectly
Deep-Fried vs Air Fryer: Honest Comparison
Frequently Asked Questions

Frozen Spring Rolls in the Air Fryer

Quick Answer: Place frozen spring rolls in the air fryer — no thawing needed. Spray a light coat of oil. Cook at 200°C for 10-12 minutes. Flip at 6 minutes. They come out golden and crispy every time. This is the easiest air fryer snack you can make.

Crispy air fryer spring rolls — frozen or homemade — take just 10 minutes with zero deep frying.

Frozen spring rolls from brands like ITC, McCain, or Sumeru are the fastest snack you can make in an air fryer. The whole process takes under 15 minutes from freezer to plate.

Method:

Do not thaw: Take the spring rolls straight from the freezer. Thawing makes the wrapper soggy and it will tear during cooking.
Oil spray: Give each spring roll a light spray of cooking oil on all sides. This is what makes the wrapper turn golden and crispy. Without oil spray, the wrapper stays pale and chewy.
Arrange in a single layer: Place the spring rolls in the basket with at least 1 cm gap between each one. Do not stack them. Do not overcrowd — this is the most common mistake. Overcrowding traps steam and makes them soggy instead of crispy.
Cook at 200°C for 10-12 minutes: The higher temperature (200°C, not 180°C) is important for spring rolls. They need intense heat to crisp up the thin wrapper quickly.
Flip at 6 minutes: Open the basket halfway through and flip each roll. This ensures even browning on all sides.
Check for doneness: The spring roll is ready when the wrapper is deep golden and feels hard and crackly when you tap it. If it still feels soft, cook for 2 more minutes.

Why frozen spring rolls work so well: The factory-made wrapper is rolled very thin and already has a small amount of oil mixed in. This means the air fryer can crisp it up almost as well as deep frying. Frozen spring rolls are honestly one of the top 5 things to make in an air fryer.

Fresh Homemade Spring Rolls in the Air Fryer

Quick Answer: Use store-bought spring roll sheets (not rice paper). Fill with cabbage-carrot-noodle filling. Seal edges with maida paste. Spray oil generously. Cook at 180°C for 12-15 minutes. Flip at 8 minutes. The result is about 85% as good as deep-fried — crispy outside, flavourful inside.

Making fresh spring rolls takes more effort than frozen, but the taste is much better because you control the filling and the seasoning.

What you need:

Spring roll sheets (available at any supermarket — look for the frozen section). Do not use rice paper wrappers — those are for Vietnamese rolls and do not crisp up in an air fryer.
Filling (recipe below)
Maida paste for sealing (1 tbsp maida + 2 tbsp water, mixed into a smooth paste)
Oil spray

Method:

Prepare the filling: Make the veg filling (recipe in the next section) and let it cool completely. Warm filling creates steam inside the roll, making the wrapper soggy.
Lay out the sheet: Place one spring roll sheet on a clean, dry surface with one corner pointing towards you (diamond shape).
Add the filling: Place 2 tablespoons of filling in the lower third of the sheet. Shape it into a log about 8 cm long.
Roll tightly: Fold the bottom corner over the filling. Fold both side corners inward. Roll upward tightly. Before sealing the top corner, apply maida paste to the edge. Press firmly to seal.
Oil spray: Spray oil generously on all sides of each spring roll. Be generous — this is what gives the golden colour and crunch.
Cook at 180°C for 12-15 minutes: Lower temperature than frozen because fresh wrappers are thinner and can burn at 200°C. Flip at 8 minutes.
Serve immediately: Spring rolls lose their crispiness within 10-15 minutes. Do not let them sit.

Easy Veg Spring Roll Filling

Quick Answer: Shredded cabbage, grated carrot, boiled noodles, soy sauce, and a pinch of pepper. Cook on high heat for 3-4 minutes. The filling should be dry — wet filling is the number one reason spring rolls burst open.

Ingredients:

1 cup cabbage (finely shredded)
1/2 cup carrot (grated)
1/2 cup boiled noodles (Maggi, Hakka, or any thin noodles — chopped into short pieces)
1 tbsp soy sauce
1 tsp vinegar
1/2 tsp black pepper
1/2 tsp garlic paste
Salt to taste
1 tsp oil (for cooking)

Method:

Heat 1 tsp oil in a pan on high flame.
Add garlic paste. Cook for 30 seconds.
Add cabbage and carrot. Stir-fry on high heat for 2 minutes. The vegetables should still have a crunch — do not overcook them.
Add noodles, soy sauce, vinegar, pepper, and salt. Toss everything together for 1 minute.
Spread the filling on a plate and let it cool completely. If there is any liquid, drain it out. The filling must be dry.

Variations: You can add bean sprouts, chopped capsicum, mushroom, or spring onions. For non-veg, add shredded chicken or minced prawns — cook them fully before adding to the filling.

Tips for Crispier Spring Rolls

Quick Answer: Oil spray is non-negotiable. Do not overcrowd the basket. Use high heat (200°C for frozen, 180°C for fresh). Serve immediately — they go soft within 15 minutes.

Oil spray is essential: Without it, the wrapper stays pale and chewy. Even a light spray makes a huge difference in colour and crunch.
Never overcrowd: Leave 1-2 cm between each spring roll. Overcrowding traps steam and creates a soggy environment. Cook in batches if needed — it is worth the extra 10 minutes.
Preheat the air fryer: Run the air fryer empty at 200°C for 3 minutes before placing the spring rolls. A preheated basket gives better results.
Dry filling only: Excess moisture in the filling creates steam, which makes the wrapper soggy from inside. Drain any liquid from the filling and let it cool before wrapping.
Seal edges properly: Use maida paste, not water. Water weakens the wrapper. Maida paste dries up and creates a strong seal that does not open during cooking.
Serve immediately: Spring rolls are best within 5 minutes of cooking. After 15 minutes, the wrapper absorbs moisture from the filling and goes soft. This happens with deep-fried spring rolls too — it is not just an air fryer problem.

3 Dipping Sauces That Go Perfectly

Quick Answer: Sweet chilli sauce (store-bought or homemade), schezwan chutney, and soy-vinegar dip. These three cover sweet, spicy, and tangy — the perfect combination for spring rolls.

1. Sweet Chilli Sauce

Buy a bottle of Thai sweet chilli sauce (available at any supermarket for ₹100-150). Or make at home: 4 tbsp sugar + 3 tbsp vinegar + 2 tbsp water + 1 red chilli (chopped) + 1/2 tsp garlic paste. Boil for 5 minutes until syrupy. This is the classic spring roll sauce across all of Southeast Asia.

2. Schezwan Chutney

Store-bought schezwan chutney works perfectly. For homemade: soak 15 dried red chillies in hot water for 30 minutes, grind with garlic, ginger, and 1 tbsp soy sauce. Cook in 1 tbsp oil for 5 minutes. This is the spicy option that most Indians love with spring rolls.

3. Soy-Vinegar Dip

Mix 3 tbsp soy sauce + 1 tbsp vinegar + 1/2 tsp sesame oil + 1 tsp sugar. Stir well. Add finely chopped spring onion on top. This is the simplest sauce and pairs well with both veg and non-veg spring rolls.

Deep-Fried vs Air Fryer: Honest Comparison

Factor	Deep-Fried	Air Fryer
Oil used	500 ml+ for deep frying	1-2 sprays (under 5 ml)
Crispiness	10/10 — evenly crispy all over	8/10 — crispy but slight soft spots possible
Colour	Deep golden brown	Light golden (darker with oil spray)
Time	5-7 minutes	10-15 minutes
Calories	~150 per roll	~80 per roll
Mess	Hot oil splatter, disposal hassle	Zero mess — just wipe the basket
Healthiness	High fat absorption	Almost zero extra fat

Honest verdict: Air fryer spring rolls are about 85% as good as deep-fried. The wrapper is slightly less evenly crispy, but the difference is small. For everyday snacking, the air fryer is the smarter choice — 90% less oil, zero mess, and nearly the same taste. Save deep frying for when you are making spring rolls for a party and need them to look perfect.

Frequently Asked Questions

Can I cook spring rolls without oil spray in the air fryer?

You can, but the result will not be good. Without oil spray, the spring roll wrapper stays pale and chewy instead of golden and crispy. Oil spray is what gives the colour and crunch. Even a very light spray makes a big difference. It is the one step you should not skip.

Do I need to thaw frozen spring rolls before air frying?

No. Cook them straight from the freezer. Thawing makes the wrapper absorb moisture and become soggy. It also makes the wrapper tear more easily. Frozen to air fryer is the correct method — every brand recommends this.

Why did my spring rolls burst open in the air fryer?

Three possible reasons: too much filling (use only 2 tablespoons per roll), wet filling (drain all liquid and cool completely), or poor sealing (use maida paste, not water). If the edges are not sealed properly, steam from the filling pushes the wrapper open during cooking.

How many spring rolls can I cook at once?

It depends on your air fryer basket size. A 4-litre air fryer fits 4-5 spring rolls in a single layer. A 6-litre basket fits 6-8. Never stack or overlap them. If you need to cook more, do it in batches. Subsequent batches cook faster because the air fryer is already hot.

Can I reheat leftover spring rolls in the air fryer?

Yes, and the air fryer is the best tool for reheating them. Set to 180°C for 3-4 minutes. They will crisp up again nicely. Do not use a microwave for reheating — it makes spring rolls rubbery and soggy.