Vegetable Spring Rolls in Air Fryer: Crispy and Light
Crispy vegetable spring rolls cooked in an air fryer for a lighter yet equally delicious version.
Steps
- 1
In a bowl, mix together shredded cabbage, julienned carrots, edamame, vermicelli noodles, soy sauce, and sesame oil. Mix well.
- 2
Place a tablespoon of filling on each spring roll wrapper. Roll tightly, folding the edges inward as you roll. Seal the roll with a little water.
- 3
Preheat the air fryer to 190°C (375°F).
- 4
Arrange the spring rolls in a single layer in the air fryer basket. Cook for 10-12 minutes until golden and crispy.
- 5
Serve hot with sweet chili sauce or extra soy sauce for dipping.
Shopping list
8-10 sheets spring roll wrappers, 1 cup finely shredded cabbage, 1/2 cup julienned carrots, 1/2 cup edamame, 1/2 cup cooked vermicelli noodles, 1 tbsp soy sauce, 1 tsp sesame oil
Recipe story
Spring rolls originated in China, where they were prepared as early as the Jin Dynasty (266-420 AD) as a spring dish symbolizing renewal. The recipe spread to Southeast Asia, especially Vietnam, where they became an iconic street food. In Vietnamese cuisine, both fresh (gỏi cuốn) and fried (chả giò) versions are popular. Today, spring rolls are enjoyed worldwide, adapted with various fillings and cooking methods.
Ingredient Secrets
Sesame
In Assyrian mythology, the gods drank sesame wine on the night before the creation of the world, and in ancient Rome, sesame seeds were sprinkled on soldiers' bread to give them strength. In the Middle Ages, sesame was considered a magical food capable of boosting vitality. Today, it is valued for its oil rich in essential fatty acids.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
