Robin Bashinsky
Active Time
20 Mins
Total Time
35 Mins
Serves 4 (serving size: 2 spring rolls, 2 tbsp. sauce)

Crunch is the name of the game with these shrimp- and veggie-packed spring rolls.

Fresh carrots and cabbage hold their texture nicely in the air fryer, and the shrimp adds a nice fill-you-up factor. Be sure to purchase thin spring roll wrappers (not thicker egg roll wrappers) and brush them with oil before cooking to get the crispiest results.

How to Make It

Step 1

Heat 1 1/2 teaspoons of the oil in large skillet over high until slightly smoking. Add cabbage, carrots, and bell pepper; cook, stirring constantly until lightly wilted, 1 to 1 1/2 minutes. Spread on a rimmed baking sheet; cool 5 minutes.

Step 2

Place cabbage mixture, shrimp, snow peas, cilantro, lime juice, fish sauce, and crushed red pepper in a large bowl; toss to combine.

Step 3

Place spring roll wrappers on work surface with 1 corner facing you. Spoon 1/4 cup filling in center of each spring roll wrapper, spreading from left to right into a 3-inch long strip. Fold bottom corner of each wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner; gently press to seal. Brush spring rolls with remaining 2 tablespoons oil.

Step 4

Place 4 spring rolls in air fryer basket, and cook at 390°F until golden, 6 to 7 minutes, turning spring rolls after 5 minutes. Repeat with remaining spring rolls. Serve with sweet chili sauce.

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