Air Fryer Vegetable Spring Rolls with Peanut Sauce
These air fryer spring rolls are packed with veggies, rice noodles, and Asian sauces. Dipped in peanut sauce, they're way better than takeout!
Servings : 22 spring rolls
Ingredients
For the Peanut Sauce:
- 2 tablespoons smooth peanut butter
- 3½ tablespoons soy sauce
- 1½ tablespoons peanut oil
- ¼ teaspoon chili oil
For the Spring Rolls:
- water, for blanching
- 1 head medium cabbage, shredded, about 9 to 10 cups
- 2½ cups shredded carrots
- 2 bundles thin rice noodles, cooked and strained
- ¼ cup oyster sauce, or hoisin sauce
- ¼ cup soy sauce
- ¼ cup minced garlic
- 3 tablespoons sesame seed oil
- 2 tablespoons rice vinegar
- 1½ tablespoons grated ginger
- 1 tablespoon shao xing wine
- 1 teaspoon ground white pepper, or ground black pepper
- 20 to 22 egg roll wrappers
Instructions
- Whisk the peanut butter, soy sauce, peanut oil, and chili oil in a small bowl until completely incorporated. Set it aside.
- Fill a large pot with water, set it over high heat, and bring it to a boil. Add cabbage and carrots and blanch them for 3 minutes. Drain.
- Transfer the blanched cabbage and carrots to a large mixing bowl and stir in the cooked rice noodles. Let the mixture cool for 10 to 15 minutes. Then, squeeze them to remove any excess moisture.
- To the cabbage mixture, stir in the oyster sauce, soy sauce, garlic, sesame oil, rice vinegar, ginger, shao xing wine, and ground pepper. Toss until thoroughly combined.
- Extend an egg roll wrapper on a flat surface. Add 2 to 3 tablespoons of the filling along one side, leaving a 1" edge. Wrap the left and right sides inward. Grab the 1" edge and fold it over the filling, tucking it in as you roll the egg roll. Moisten the end with water to seal the egg roll. Repeat this for all the wrappers and filling.
- Place egg rolls in the air fryer basket without overlapping them. Give them a light spray of cooking oil. Cook them at 390˚F for 2 minutes. Use kitchen tongs to flip them over and spray them with more cooking spray. Cook the spring rolls for an additional 2 to 3 minutes. They should be golden and crispy.
- Remove the spring rolls from the air fryer and serve them with the peanut sauce on the side.
Notes
- Spring Roll Wrappers vs. Egg Roll Wrappers: Spring roll wrappers are made with rice flour and are thinner and more delicate than egg roll wrappers but can be used interchangeably. In terms of frying, Egg Roll Wrappers are best.
- Vegetables: I love the crunch of cabbage and carrots, but you can also use leftover veggies. Broccoli, cauliflower, zucchini, and mushrooms are all great substitutions. Leftover shredded chicken or chopped salmon can also be used.
- Peanut Butter: I like to use smooth peanut butter for the dipping sauce, but you are welcome to use your favorite crunchy peanut butter.
- Chili Oil: If you can't find chili oil, sesame seed oil is a good substitute. Just add a pinch of cayenne pepper or red pepper flakes for spice.
- Use a wire rack to cool the spring rolls after frying. This helps them maintain their crunch, unlike paper towels, where the steam is trapped against the spring roll and plate.
Nutrition
Serving: 1 egg roll | Calories: 97 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 1 mg | Sodium: 479 mg | Potassium: 147 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 2048 IU | Vitamin C: 16 mg | Calcium: 33 mg | Iron: 1 mg | Net Carbs: 11 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.