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Crispy Air Fryer Chinese Chicken Spring rolls

Crispy Air Fryer Chinese Chicken Spring Rolls

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Chinese
Servings 16 spring rolls

Equipment

  • Air fryer Essential for that golden crispiness without deep frying. A basket-style or oven-style air fryer will work.
  • Large skillet or wok For stir-frying the filling.
  • Sharp knife and cutting board You’ll need precision for slicing vegetables finely.
  • Mixing bowls To combine and cool the filling before wrapping.
  • Pastry Brush To seal wrappers and oil the rolls before air frying.
  • Tongs Helpful when handling the spring rolls in the air fryer.

Ingredients
  

For the Filling

  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 cups green cabbage finely shredded
  • 1 large carrot julienned or shredded
  • 1/2 red bell pepper thinly sliced
  • 2 scallions chopped
  • 2 cups cooked chicken breast finely shredded (or use thigh meat for a richer flavor)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon white pepper optional
  • Salt to taste

For the Wrapping

  • Spring roll wrappers about 16 pieces – You can use wheat-based wrappers for the traditional crispy result or try rice paper for a variation like in a chicken spring roll recipe rice paper style.
  • 1 egg beaten (for sealing)
  • Cooking spray or a light brushing of oil for air frying

Instructions
 

Prepare the Chicken Filling

  1. Start by heating the sesame and vegetable oils in a skillet over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant. Toss in the cabbage, carrot, bell pepper, and scallions, and cook for 3–4 minutes until slightly softened but still crisp.
  2. Add the shredded chicken to the skillet. Stir in the soy sauce, oyster sauce, rice vinegar, sugar, white pepper, and a pinch of salt. Mix everything well and cook for another 2–3 minutes, letting the flavors meld together. Remove from heat and let the filling cool completely. This is crucial so your wrappers don’t get soggy.
  3. This method also works wonderfully as the base for a pork spring rolls recipe if you prefer ground pork or leftover roast pork instead of chicken.

Assemble the Spring Rolls

  1. Set up a rolling station with your spring roll wrappers, cooled filling, a bowl of beaten egg, and a damp cloth to keep wrappers from drying out.
  2. Lay one wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom point over the filling, then fold in the two side corners, and roll it up tightly like a burrito. Seal the edge with a dab of egg wash.
  3. If you’ve ever tried a fresh spring rolls recipe, the wrapping process is similar, though these will be air-fried instead of served cold.

Air Fry the Rolls

  1. Preheat your air fryer to 375°F for 3–5 minutes. Lightly spray or brush the spring rolls with oil. Arrange them in a single layer in the basket, leaving space between each roll.
  2. Air fry for 8–10 minutes, flipping halfway through until golden brown and crispy. Depending on your air fryer, you may need to do this in batches.