Air Fryer Japchae Spring Rolls
Japchae Spring Rolls feature glass noodles, ground beef, spinach, and shiitake mushrooms in spring roll wrappers; air fry at 385°F for 16 minutes until shatteringly crispy.
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Method
- 1
Cook ground beef with garlic, soy sauce, and sugar until browned. Toss with cooked glass noodles, spinach, carrot, mushrooms, and sesame oil.
- 2
Place 2-3 tablespoons of japchae filling on each spring roll wrapper. Fold sides in and roll tightly, sealing the edge with beaten egg.
- 3
Arrange spring rolls seam-side down in the air fryer basket. Spray generously with cooking spray.
- 4
Air fry at 385°F for 8 minutes. Flip, spray again, and cook for another 6 minutes until golden and shatteringly crispy.
- 5
Let cool for 2 minutes before slicing on the diagonal. Serve with soy-vinegar dipping sauce.
Pro tip. Cut the cooked glass noodles into shorter lengths before filling — long dangmyeon strands make the rolls difficult to wrap tightly. Squeeze all excess moisture from the spinach.
Why the air fryer wins here
- Ready in 16 minutes. The same dish takes about 26 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 270 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-4 minutes. The wrapper is thinner than an egg roll — check early. Full reheat guide for spring rolls.
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