Thai Spring Rolls Recipe

Air-Fried Thai Spring Rolls


  • 3 oz. (85 g) glass noodles, cooked to packaging instruction

  • 4 oz. (120 g) firm tofu, diced

  • 2 tablespoons (30 ml) peanut oil

  • 1 tablespoon (10 g) garlic, minced

  • 1/4 cup (40 g) onion, chopped

  • 1 medium (60 g) carrot, julienned

  • 1/2 head (200 g) cabbage, shredded

  • 1 cup (100 g) mungbean sprouts

  • 2 tablespoons (30 ml) oyster sauce

  • 1 teaspoon (5 g) brown sugar

  • salt and freshly ground black pepper

  • 8 sheets spring roll wrapper

  • 1 lightly beaten egg yolk, for sealing the wraps

  • cooking oil spray

  • sweet chili sauce, to serve
  • Servings: 6 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:212 calories
  • Fat:6.1 g
  • Carbohydrates:34.4 g
  • Protein:4.8 g
  • Sodium:287 mg


  • 1. In a wok, heat peanut oil over medium-high heat. Stir-fry garlic and onion for 3 minutes.
  • 2. Add the glass noodles, tofu, carrots, cabbage, mungbean sprouts, oyster sauce, and brown sugar. Cook for 5 minutes, stirring often. Remove from heat and let it cool.
  • 3. Take a spring roll wrapper and then scoop about 2 tablespoons of vegetable filling. Place the filling on the diamond-edged of the wrapper. Roll inwards until you reach about 3/4, then fold in the flaps from left and right and then dab a small amount of egg yolk in the diamond-edge opposite from where you started. Close the top flap like an envelope. Repeat for the remaining spring roll wrapper and vegetable filling.
  • 4. Preheat your Air Fryer to 380 F (190 C).
  • 5. Arrange the spring rolls in the Air Fryer cooking basket. Spray lightly with oil. Cook for 10 minutes or until golden brown. Do not overcrowd. Cook in batches if needed.
  • 6. Serve spring rolls with sweet-chili sauce.
  • 7. Enjoy.

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