Vegetarian Spring Rolls Recipe

Air Fried Vegetarian Spring Rolls


  • 2 oz. (56 g) dry Asian vermicelli, cooked to packaging instruction

  • 2 tablespoons peanut oil

  • 1 tablespoon garlic, minced

  • 2 (40 g) shallots, chopped

  • 1 medium (60 g) carrot, julienned

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

  • 1 cup (100 g) mungbean sprouts

  • 2 tablespoons (30 ml) oyster sauce

  • Kosher salt and freshly ground black pepper

  • 8 sheets spring roll wrapper/pastry

  • water

  • olive oil spray

  • sweet chili sauce, to serve
  • Servings: 4 People
  • Category: Vegetable
  • Rating:
  • Nutrition Facts

  • Energy:206 calories
  • Fat:8.6 g
  • Carbohydrates:29.7 g
  • Protein:7.2 g
  • Sodium:314 mg


  • 1. In a wok, heat peanut oil over medium-high heat. Sauté garlic and shallots for 3 minutes.
  • 2. Stir in carrots, cabbage, mungbean sprouts, and oyster sauce. Cook for 5 minutes, stirring often. Remove from heat and let it cool.
  • 3. Take a spring roll pastry and then scoop about 2 tablespoons of vegetable filling. Place the filling on the diamond-edged of the pastry. Roll inwards until you reach about ¾ of the pastry. Fold in the flaps from left and right and then dab a small amount of water in the diamond-edge opposite from where you started. Close the top flap like an envelope. Repeat for the remaining spring roll pastry and vegetable filling.
  • 4. Preheat your Air Fryer to 380 F (190 C).
  • 5. Place spring rolls in the Air Fryer cooking basket. Spray lightly with oil. Cook for 10 minutes or until golden brown.
  • 6. Serve with sweet-chili sauce.
  • 7. Enjoy.

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