Air Fryer Spring Rolls

These Crispy Air Fryer Spring Rolls are crispy, packed with flavour and perfect for a fakeaway treat at home. Filled with pork, mixed veggies, and a homemade sauce, they’re surprisingly easy to make and totally addictive! 

If your family is anything like mine, then anything crispy and hand-held disappears in seconds — and these air fryer spring rolls are no exception, just like my air fried samosas too!

 They’re stuffed with minced pork, mushroom stir-fry veg and a garlicky, gingery sauce that gives big fakeaway vibes without the faff (or the deep fryer). I’ve used a supermarket bag of mushroom stir-fry mix to save time on chopping – which makes things so much easier!

You don’t need loads of ingredients, and honestly, once you’ve rolled one or two, it’s easier than it looks. Perfect as a snack, starter or on the side of your fakeaway crispy chicken — these are one of those recipes you’ll want to batch cook and freeze for when you need them.

🥘 Ingredients You Will Need & Notes

Here’s a quick photo showing you everything you’ll need to make these air fryer spring rolls. There's a photo of all the ingredients below, and I’ve also added a few notes to highlight any extra info or tips for certain ingredients.

 To find out how to make them allergy-friendly, simply scroll down to the section below this one.

✋ Double check all packaging for allergens ✋

• Spring roll pastry – This can be found in the freezer section of most major supermarkets or in Asian stores. If you can't find it, you can use rice paper wrappers or filo pastry instead.
  
• Minced pork – You can swap for chicken, turkey or veggie mince.
  
• Mushroom stir fry mix – Using this saves soooo much time! Found in the fresh section of the supermarket. Alternatively, you can finely chop the same amount of mushrooms, cabbage, carrots and bean sprouts.

See the recipe card for full information on ingredients and quantities.

✏️ How to Make Air Fryer Spring Rolls

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Making the Filling

Step 1: To make the filling, start by preparing the garlic, ginger & spring onion, so everything is ready.

Step 2: Then heat a little oil in a large frying pan or wok and gently cook your chopped garlic, ginger, and spring onions. Once that’s smelling lovely, in goes the pork. Break it up with a spoon and let it brown all over.

Step 3: Next, stir through the mushroom stir-fry mix. The bagged stir-fry vegetables save a lot of chopping and cook down quickly — about 3 to 4 minutes is usually enough, as you still want a bit of crunch.

Step 4:  While that’s cooking, mix up your sauce: soy sauce, rice vinegar and cornflour. It’ll look a bit cloudy but don’t worry — it will thicken up in the pan.

Step 5: Add the sauce and let it thicken, coating the mince and veggies.

Step 6: Let it cool slightly before you move on to rolling. I like to put the mixture in the fridge for 15 minutes or so. Adding the mixture to the pastry when it's really hot will give you soggy pastry!

Assembling the Spring Rolls

This bit might look fiddly at first, but think of it like wrapping a mini parcel — neat, tight and sealed at the edges.

Step 7: Lay your pastry in a diamond shape with a corner pointing towards you. Add your filling near the bottom corner (photo 4), fold that up over the filling (photo 5), then fold the two sides inwards (photos 6&7). 

Step 8: Roll upwards, tucking everything in tightly as you go, then seal the final corner with some cornflour paste. (Photos 8, 9 & 10) Done!

It’s a great job to get the kids involved in too — they love having a go, even if the shapes aren’t quite perfect. And once they’re cooked, no one will notice anyway!

💬 Recipe FAQs