Air Fryer Spring Rolls
空气炸锅春卷 · kōng qì zhá guō chūn juǎn
Spring rolls are the ultimate party appetizer. Air-frying gives that golden, crackly exterior without the oil bath of deep-frying.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- spring roll wrappers春卷皮🏮 asian8 sheets
- ground pork猪肉末🛒 local200 g
- Napa cabbage大白菜🛒 local100 g
- carrot胡萝卜🛒 local1 medium
- soy sauce生抽🏮 asian1 tbsp
- neutral oil中性油🛒 local1 tbsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Heat oil in wok. Add ground pork, stir-fry until no pink remains.
🔍 Look forVisual: 猪肉从粉红变不透明白灰色Pork turns from pink to opaque white-gray
You know it's right when: No pink spots remain in meat
2Check doneness and adjust cooking time as needed.
🔍 Look forVisual: 食物完全熟透，质地符合预期Food is cooked through with desired texture
You know it's right when: Internal temperature or visual cue confirms doneness
3Transfer to serving plate. Garnish and serve immediately while hot.
🔍 Look forVisual: 菜品热气腾腾，食欲诱人Dish is steaming and appetizing
You know it's right when: Aroma is prominent and inviting
4Adjust cooking time based on your air fryer model and desired crispiness level.
🔍 Look forVisual: 食物接近 desired 熟度Food approaches desired doneness
You know it's right when: Check doneness by piercing with a fork
5Adjust cooking time based on your air fryer model and desired crispiness level.
🔍 Look forVisual: 食物接近 desired 熟度Food approaches desired doneness
You know it's right when: Check doneness by piercing with a fork
Tips
- · Don't overfill—wrappers will burst
- · Brush oil on all sides for even browning
- · Serve immediately with sweet chili sauce
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Can I use an air fryer for this recipe?
Air fryers work best for dry, breaded, or roasted items (crispy wings, roast pork belly, golden tofu). They don't replicate wok stir-frying — for stir-fries, stick to the pan. For our roasted/air-fryer-adaptable recipes, we note the conversion (temp: reduce ~15°C / 25°F, time: roughly 80% of oven).
Source: HǎoWèi equipment guide
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