I am always on a quest to find a healthier version of my all time favorite foods. I love asian food. All of it. Spring rolls, Pad Thai, cashew anything, peanut sauce, rice paper rolls––I love them all!
A few months ago I posted a recipe for air fryer wonton chips. I found a brand of wonton wrappers and egg roll wrappers that are egg free and oil free. These were a game changer in my house. It’s the trifecta of taste––crunch, salt and fat/oil free! Win-win for everyone. I even came up with a version using Trader Joe’s Everything but the Bagel seasoning. Talk about game changer!!
I had such great success with the wonton wrappers so I knew that an air fryer spring roll would be just as crispy and crunchy and here’s how I did it.
Air Fryer Veggie Spring Rolls
- One bag of broccoli slaw (usually 12 oz.)
- One package of egg roll wrappers
- 8 oz. package of sliced mushrooms (any variety)
- Low sodium vegetable broth
- Penzeys roasted garlic
- Penzeys Aleppo Pepper
- small dish of water and a pastry brush
- clean, flat work surface
Saute broccoli slaw in about a half cup of vegetable broth. If it starts to stick to the pan, add small amount of broth. Season with the garlic and the pepper to taste. I used about 2 teaspoons of the garlic and 1/2 teaspoon of the pepper. You can season to your taste. Add in the mushrooms and continue to cook until softened. Once the slaw is softened, removed to a bowl. On a clean, flat work surface (a cutting board works well), place one egg roll wrapper with a corner facing you. Place some slaw mix in the middle of the wrapper. Next, take a pastry brush and moisten each edge with water. Fold the bottom corner over the filling and then fold in the sides and gently roll away from you. The water should seal up the roll. Continue in this manner until you have used all the filling. There is probably more slaw mix to fill more than ten rolls, but I stopped at 10.
Place each roll in the air fryer. Depending on the size of your fryer, you may need to cook these in batches. I set mine to 350 degrees and cooked them for about 16 minutes. You’ll want to check them and turn them every few minutes until they are browned on all sides.
These are delicious served with sriracha or a peanut dressing. Enjoy!
It definitely takes a little practice to get the roll just right. I was very happy with the results. You will have crispy, crunchy spring rolls without any fat or oil. They are completely fat free and vegan. I served them with the same peanut dressing that I use for my buddha bowls. Feel free to add whatever dip you like, especially sriracha.
I know you’ll enjoy these as much as I do. If you make them, tag me @heidicookplants and let me know how much you love them!
See you in the kitchen soon,
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