{"id":30422,"title":"Air Fryer Vietnamese Spring Rolls","modified":"2025-02-18T15:51:55+01:00","plain":"A Simple and Effective Recipe for Vietnamese Spring Rolls in an Air Fryer\n\n\n\nSpring rolls in an Air Fryer are a wonderful adaptation of a classic Asian cuisine dish. \n\n\n\nBy 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. \n\n\n\nThis modern cooking method preserves the richness of flavors and the delicate texture of the ingredients inside, while ensuring a perfectly crispy outer wrapper. \n\n\n\nWhether 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.\n\n\n\nTry my crispy pork recipe in the Air Fryer \n\n\n\nDoes the stuffing have to be cooked first?\n\n\n\nNo. Otherwise, it will be dry. \n\n\n\nOr my Vietnamese roasted chicken in the Air Fryer\n\n\n\nShould I use pork?\n\n\n\nNo, see my recipe for chicken spring rolls and shrimp spring rolls\n\n\n\nNote on Freezing\n\n\n\nGenerally, 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).  \n\n\n\nThis way, the filling will cook and the rice paper will brown slightly. \n\n\n\nAfter 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. \n\n\n\n\n\n\tAir Fryer Vietnamese Spring Rolls\n\t\t\n\t\tA simple and authentic recipe for Vietnamese spring rolls in the Air Fryer\t\n\t\n\t\tair fryer\t\n\t\n\t\tFor egg rolls50 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 white1 tablespoon   of fish sauce1 tablespoon   neutral vegetable oil0.5 teaspoon   salt1 pinch   white pepper1 teaspoon of sugarFor Folding2 teaspoons of sugar250 ml warm water20 dried rice leaves (b\u00e1nh tr\u00e1ng)To serveLettuce, Thai basil, corrianderNuoc cham sauce\t\n\t\n\t\tFarceSoak vermicelli in warm water (immerse completely) for 30 minutes. Drain well and cut into 0.5cm pieces. Rehydrate the black mushrooms and take 30g (and slice them), freeze the restIn 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. To fold the egg rollsIn 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. 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!  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.     CoolingOnce 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 rollsArrange the spring rolls in a single layer at the bottom of the Air Fryer basketLightly brush with oil (optional)Cook for 10 minutes at 195 C (380F) degrees in Air Fryer mode, opening and shaking halfway through cooking  \t\n\t\n\t\tThe recipe calls for 20 spring rolls, so I count about 2 rolls per person. You will have about 800 g of filling in total, so each of your 20 spring rolls should have about 40 g of filling. \nThanks to Andre Souppaya, member of the site's official Facebook group, for the ultra-fast egg roll folding technique video.\n\t\n\t\n\t\tInputVietnameseegg rolls, fried spring rolls, Vietnamese cuisinePorc, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=30422"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30422\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23855"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=30422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=30422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=30422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}