A Simple and Effective Recipe for Vietnamese Spring Rolls in an Air Fryer
Spring rolls in an Air Fryer are a wonderful adaptation of a classic Asian cuisine dish.
By using an Air Fryer for cooking, you get all the benefits of traditional frying, but with much less oil, resulting in crispy and golden spring rolls that are lighter and healthier.
This modern cooking method preserves the richness of flavors and the delicate texture of the ingredients inside, while ensuring a perfectly crispy outer wrapper.
Whether for a friendly appetizer or as part of a main meal, these Air Fryer spring rolls are sure to delight your taste buds with their authentic flavor and pleasant texture.
Does the stuffing have to be cooked first?
No. Otherwise, it will be dry.
Should I use pork?
No, see my recipe for chicken spring rolls and shrimp spring rolls
Note on Freezing
Generally, it’s recommended to freeze spring rolls after the first oil frying, obviously this changes a bit here but the principle remains the same. I recommend cooking at 165 degrees (330F) (instead of 195) for 13 minutes (so a bit longer).
This way, the filling will cook and the rice paper will brown slightly.
After freezing, you can put them directly frozen into the basket and cook at 195 for ten minutes as the recipe suggests. The filling won’t be overcooked and the rice paper won’t burn.
Air Fryer Vietnamese Spring Rolls
Matériel
Ingredients
For egg rolls
- 50 g of rice vermicelli (or mung bean noodles) dry weight
- 450 g of pork chopped
- 190 g of carrots grated
- 30 g of black mushrooms sliced, rehydrated weight
- 30 g of shallots minced
- 1 clove of garlic thinly sliced
- 1 teaspoon of ginger grated
- 1 egg white
- 1 tablespoon of fish sauce
- 1 tablespoon neutral vegetable oil
- 0.5 teaspoon salt
- 1 pinch white pepper
- 1 teaspoon of sugar
For Folding
- 2 teaspoons of sugar
- 250 ml warm water
- 20 dried rice leaves (bánh tráng)
To serve
- Lettuce, Thai basil, corriander
- Nuoc cham sauce
Procédé
Farce
- Soak vermicelli in warm water (immerse completely) for 30 minutes. Drain well and cut into 0.5cm pieces.50 g of rice vermicelli (or mung bean noodles)
- Rehydrate the black mushrooms and take 30g (and slice them), freeze the rest30 g of black mushrooms
- In a large bowl, mix the vermicelli, minced pork, grated carrot, black mushrooms, shallots, garlic, egg white, ginger, fish sauce, vegetable oil, salt, white pepper and 1 teaspoon of sugar. Mix until everything is evenly combined.450 g of pork, 190 g of carrots, 30 g of shallots, 1 clove of garlic, 1 teaspoon of ginger, 1 egg white, 1 tablespoon of fish sauce, 1 tablespoon neutral vegetable oil, 0.5 teaspoon salt, 1 pinch white pepper, 1 teaspoon of sugar
To fold the egg rolls
- In a large shallow bowl or deep plate, dissolve the remaining teaspoons of sugar in warm water. The sugar is optional but will help the spring rolls brown during cooking.2 teaspoons of sugar, 250 ml warm water
- To wrap each roll, place a sheet of rice paper in the sugar water for about 5 to 10 seconds, making sure it’s completely submerged. Remove it from the water. It will still be quite firm, but it will soften quickly!20 dried rice leaves (bánh tráng)
- Place around 40 g of log-shaped filling on one side of the dough. Start folding the wrapper firmly over the filling (no air bubbles!) and roll the nem forward one full turn. Press lightly on each end of the filling to flatten the rice paper, and push the filling together to eliminate any air bubbles.
- Fold one side of the wrapping towards the middle of the spring roll. Repeat with the other side. Roll the spring roll forward, tucking it in at the front to avoid air pockets. The rice paper will stick to itself. Nothing more is needed to seal them. Place the rolls on a plate or tray lined with a clean, dry kitchen towel or parchment paper.
Cooling
- Once wrapped, transfer the egg rolls to the refrigerator and chill for at least 1 hour, to allow them to dry and firm up. This step helps to minimize bubbling of the packaging during frying (although slight bubbling is normal). Take them out of the fridge 15 minutes before frying.
Cooking egg rolls
- Arrange the spring rolls in a single layer at the bottom of the Air Fryer basket
- Lightly brush with oil (optional)
- Cook for 10 minutes at 195 C (380F) degrees in Air Fryer mode, opening and shaking halfway through cooking
