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.

Robin Bashinsky
This Story Originally Appeared On


Credit: Robin Bashinsky

Recipe Summary test

20 mins
35 mins
Serves 4 (serving size: 2 spring rolls, 2 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

180 calories; fat 9g; saturated fat 1g; protein 7g; carbohydrates 19g; fiber 3g; sugars 5g; sodium 318mg.