Air Fryer Pork Spring Rolls
Air Fryer Pork Spring Rolls combine ground pork, bean sprouts, carrots, and sesame oil; air fry at 400°F for 10 minutes until shatteringly crispy and golden.
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Method
- 1
Cook ground pork until browned. Add vegetables and cook 2 minutes until slightly wilted. Season with soy sauce, sesame oil, and ginger. Cool completely.
- 2
Place filling on spring roll wrappers. Roll tightly, folding sides in, and seal edge with water.
- 3
Spray all sides with cooking spray.
- 4
Air fry at 400°F for 8-10 minutes, turning halfway, until golden and shatteringly crispy.
- 5
Serve with sweet chili sauce and plum sauce.
Pro tip. Spring roll wrappers are thinner than egg roll wrappers and get crispier. Cool the filling completely before wrapping. These are best eaten immediately — the wrappers lose their crunch quickly. Double-wrap for extra crispiness.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 160 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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