Whether you’re looking for more plant-based options or just craving takeout, you’ll love how easy it is to make vegan air fryer spring rolls with a sweet chili sauce right at home!

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Spring rolls used to be one of my favorite appetizers from our local Chinese restaurant. But once I tried these homemade air fryer spring rolls, I haven’t wanted to order takeout since!

I love that this recipe is vegan-friendly, made with wholesome ingredients, and uses much less oil than the restaurant version.

Best of all, these tasty bites can be ready in about 35 minutes! I don’t know about you, but that’s much faster than our local take-out spot.

This dish makes a fantastic appetizer or side. With the semi-homemade sweet chili dipping sauce as a tangy, fresh complement to the savory and crispy vegetable spring rolls, you get the perfect balance of flavor!

Trust me, you’ll want to make these crispy bites again and again.

I made this recipe using the 5.8 QT Cosori Air Fryer. Its square basket makes it the perfect size for our family of 4.

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Heat a large pan or wok over medium heat and add the vegetable oil. 

STEP TWO: Once the oil is hot and shimmering, add the napa cabbage, bean sprouts, carrots, and shiitake mushrooms. Stirring constantly, cook until the vegetables begin to slightly soften, about 2-3 minutes. 

STEP THREE: Add the green onion, cornstarch slurry, sugar, salt, and pepper. Stir and cook for another 1-2 minutes until the vegetables are cooked down but still have a slight crunch. 

STEP FOUR: Remove the vegetable mixture from heat, transfer to a large bowl, and set aside.

STEP FIVE: Preheat the air fryer to 400 degrees F.

STEP SIX: Meanwhile, prepare the spring rolls. Lay out a single egg roll wrapper, oriented in a diamond shape with a corner facing you. Brush some of the cornstarch slurry along the corner of the top half of the wrapper. 

STEP SEVEN: Scoop about 3 tablespoons of the vegetable filling into the center of the wrapper. 

STEP EIGHT: Fold the lower third of the wrapper over the filling, then fold in both the left and right corners over the filling so it resembles an envelope.

STEP NINE: Continue to roll the spring roll from the bottom up until it forms a baton-like shape. Press down along the seam gently to seal, brushing on more of the cornstarch slurry if needed. 

STEP TEN: Repeat until you’ve used all the remaining filling.

STEP ELEVEN: Brush each side of the spring rolls with a thin layer of vegetable oil, then place them in a single layer in the air fryer basket, allowing roughly ½ inch of space between them. Work in batches if necessary.

STEP TWELVE: Air fry for 12-15 minutes, flipping the spring rolls halfway through. 

STEP THIRTEEN: In a small bowl, mix together the Thai sweet chili sauce, white vinegar, and chopped cilantro. Once spring rolls are finished cooking, serve with sauce and enjoy!

You can also swap out the quick homemade sauce for the Red Hot Sweet Chili Sauce. I love to use it in a pinch!

When you’re buying spring roll wrappers, keep in mind that they may also be labeled as “egg roll wrappers”.

Make sure you are buying the kind that is made with wheat flour, not the type that is stiff, translucent, and made with rice flour (bánh tráng). 

You want to avoid wonton wrappers as they are too small for this recipe. Find wrappers that are roughly 8×8 inches to 10×10 inches so you can add enough filling and still roll them easily.

Nasoya also offers a vegan option for spring rolls wrappers as well.

This recipe is great to make ahead and freeze so you’ll have spring rolls ready to air fry whenever you like!

After you’ve rolled the spring rolls, space them out on a baking sheet, cover with foil, and place in the freezer for 4-5 hours or until they’re solid.

After that, place the frozen spring rolls together in a freezer bag and store in the freezer for up to 3 months. 

Once you’re ready to finish making your spring rolls, I would not recommend cooking them from frozen.

Instead, take the spring rolls out of the freezer and allow them to thaw completely at room temperature. After that, brush them with oil and follow the cooking instructions like normal.

These spring rolls are best eaten immediately.

However, if you do have extras, or if you have leftover spring rolls from your latest takeout order, you can store them in an airtight container in the refrigerator for up to one day. 

To reheat, place the spring rolls in the air fryer basket in a single layer. Air fry for 8-12 minutes at 400 degrees F until heated through.

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Whether you’re looking for more plant-based options or just craving takeout, you’ll love how easy it is to make vegan air fryer spring rolls with a sweet chili sauce right at home!

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

I’m Samantha, a stay-at-home-mom of 2. I’m here to make cooking easier for your whole family and help you find new recipes to put in your regular rotation!

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