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I’ll tell you right away, making crispy spring rolls in the airfryer is my little guilty pleasure when I want to snack without feeling too guilty. Honestly, it’s amazing, you keep all the crunch but without the tons of oil from frying. And then, quick, hassle-free, perfect for an impromptu aperitif.
So yes, it requires a bit of organization for the filling, especially the rehydration of the vermicelli and black mushrooms. But you’ll see, it’s quite a calm preparation: you assemble, you roll, you cook. Nothing impossible, even if your first attempts look like freestyle spring rolls – which is normal!
What I also like is that you can endlessly vary the filling, depending on what you have in the fridge: pork, chicken, shrimp, or even a veggie version. Here, I give you my favorite pork version, which remains flavorful and light. You’ll be able to adapt it to your favorite sauce, for a winning combo.
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If you’re ready, I’ll show you step by step how to handle the rice paper like a pro, and especially how to avoid it sticking or tearing. You’ll see, it changes everything so your spring rolls come out perfect from the airfryer.
Essential ingredients to successfully make crispy spring rolls in the airfryer
- 50 g of dry rice vermicelli – careful not to soften them too much
- 5 g of dehydrated black mushrooms – for that earthy little taste
- 0.5 teaspoon of sugar – a pinch to balance the flavors
- 250 g of finely minced pork – the base of the classic filling
- 15 g of chopped spring onion – it brings everything out
- 1 clove of minced garlic – for the punch
- 1 tablespoon of neutral vegetable oil – just for creaminess
- 12 dry rice papers (bánh tráng) – the thing to handle gently
Easy steps to follow to prepare crispy spring rolls in the airfryer
- Rehydrate the rice vermicelli and black mushrooms in warm water for 20 minutes. I warn you, you have to watch them so they’re just tender enough, not limp otherwise beware of soggy dough.
- Drain and finely chop the black mushrooms. You can cut the vermicelli a bit with scissors if you prefer, it avoids knots.
- In a bowl, mix the pork, vermicelli, mushrooms, spring onion, garlic, and an egg (yes, you can add it too, it binds well). Add the oil, sugar, salt, and pepper. Mix until a slightly sticky texture, it will make rolling easier.
- Moisten each rice paper with warm water, but just enough. The rice paper must be supple, not soaked, otherwise it breaks everything. Place a nice spoonful of filling in one corner, fold the edge towards you, then roll tightly folding the sides halfway.
- Place the spring rolls on a clean towel while you form the others.
- Then, in the airfryer basket, lay them without touching each other. It’s important so the air circulates and ensures maximum crispiness. Cook for 12 minutes at 190°C, turning them halfway through cooking.
- And there you go! Serve hot with traditional Vietnamese sauce or whatever you like: sweet and salty, spicy, it’s up to you.
Personal tip on Nước chấm sauce
I won’t hide from you that my favorite sauce is the homemade one: sugar, lime juice, fermented fish sauce, water, minced garlic, and a little chili if you like it spicy. It’s the winning combo to twist your spring rolls! And finally, I love rolling them in a lettuce leaf with some mint. It’s fresh, it’s crispy, it’s the best.
Utensils to have on hand to successfully make your spring rolls in the airfryer
- A large enough bowl to mix the filling calmly without making a mess (speaking from experience…)
- A small container of warm water to moisten the rice papers, it’s easier than by hand
- A cutting board and a sharp knife to chop mushrooms and spring onion
- A kitchen scale if you’re precise, otherwise by eye – that works too, I assure you
- An airfryer obviously, adjustable in temperature
Tips not to fail your spring rolls in the airfryer
- Don’t skip the rehydration phase, otherwise the filling will be dry and the spring rolls brittle.
- Manage the moisture of the rice paper, too much water = rice paper crumbling, too little = brittle and impossible to roll.
- Don’t overload the basket; your spring rolls need space to brown evenly.
- Turn them halfway through cooking, that’s what gives the perfect crispiness all around.
- Serve them hot, because after, the crispiness quickly drops, it’s the risk when it’s healthy.
Personally, the first time, I put too much filling and my spring rolls burst while cooking, so honestly, be gentle, the rice paper is fragile!
Can pork be replaced?
Yes, you can use minced chicken, shrimp, or even a vegetarian version with firm tofu and grated vegetables to vary the pleasures.
Should spring rolls be brushed with oil before cooking?
With the airfryer, usually no extra oil is needed. The filling contains a bit of oil, and the convection cooking is enough to make the spring rolls crispy.
Can spring rolls be prepared in advance?
You can prepare the rolled spring rolls in advance and keep them cold, but it’s better to cook them just before serving to keep all their crispiness.
Which sauce pairs well with spring rolls?
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The traditional Nước chấm sauce is ideal, but you can also try a sweet soy sauce, a mild chili dip, or even nuoc mam mixed with lime.
How to prevent the rice papers from sticking?
Moisten them just lightly with a brush or your hands, never soaked. Roll gently and use a clean cloth to set them down.
