These crispy vegan spring rolls are cooked in the air fryer for a lighter twist. Golden, crunchy, and filled with vegetables - the perfect appetizer!
These vegan spring rolls are golden, crispy, and filled with fresh vegetables, made lighter thanks to the air fryer. They’re one of my favorite appetizers to share because they’re just as satisfying as the deep-fried version but easier to make at home. I first learned to make them from my Indonesian friend, who called them lumpia goreng. That memory always makes me smile, and I love how food connects us across cultures.
These days, naming can get a little confusing. On social media, rice paper-wrapped dumplings and fresh summer rolls are trending, and sometimes everything gets called “spring rolls.” In my kitchen, the crispy fried ones like these are spring rolls, while the fresh rice paper version is a summer roll. If you’re in the mood for something light and fresh, check out my Vegan Summer Rolls - but if you’re craving shatteringly crisp skin with a warm veggie filling, you’re in the right place.
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Why You’ll Love These Air Fryer Vegan Spring Rolls
- Crispy and crunchy without deep frying - all the texture you love, made lighter.
- Packed with fresh vegetables and noodles - simple ingredients that come together beautifully.
- Seasoned just right - highlights the natural flavor of the veggies, with optional umami boosters.
- Freezer-friendly and easy to reheat - perfect for prepping ahead.
- The ultimate appetizer or snack - great for sharing at parties, holidays, or cozy nights in.
Ingredients You’ll Need
- Spring roll wrappers: Found in the freezer section of Asian grocery stores. Thaw completely before using. Rice paper or egg roll wrappers are not the same, so be sure to get spring roll wrappers for this recipe.
- Vermicelli noodles: Thin rice noodles that add body to the filling.
- Celery, carrot, and onion: Classic vegetables for crunch and sweetness.
- Garlic: Adds flavor to the filling.
- Bean sprouts: Give freshness and a light crunch.
- Salt and pepper: Simple seasoning to highlight the veggies.
- Neutral oil: For cooking the filling and brushing the rolls.
- Sweet chili sauce: For dipping.
How to Make Vegan Spring Rolls in the Air Fryer
- Cook the noodles and chop them into smaller pieces.
- Sauté onion, garlic, celery, carrot, and bean sprouts, then stir in the noodles. Season lightly.
- Roll the filling into spring roll wrappers, sealing the edges so they don’t burst (see step photos for how to fold)
- Air fry at 390°F until golden and crispy, brushing with oil for the best crunch.
- Serve right away with sweet chili dipping sauce.
Cooking methods for Vegan Spring Rolls
There’s more than one way to cook these spring rolls, so you can choose the method that works best for you:
- Air Fryer (my favorite): Brush or spray the rolls with oil. Cook at 390°F for 5 minutes, flip, brush with a little more oil, and cook another 5 minutes. For frozen rolls, air fry 7–9 minutes per side. They may not brown as evenly as deep fried, but the crunch is definitely there with much less oil.
- Deep Frying (the most traditional): Heat vegetable oil in a pan and fry rolls for 2 - 3 minutes until golden brown and very crispy. The fillings are already cooked so you are simply frying up the wrappers. This method gives the best color and crunch.
- Oven-Baked: Brush rolls with oil and bake at 400°F for 12–15 minutes, flipping halfway through. They don’t get quite as crunchy as fried, but it’s a healthier option. Using a baking rack helps crisp them up even more.
Pro Tips for Crispy Vegan Spring Rolls
- Cook the filling to remove moisture: Excess water from vegetables can soften the wrapper and cause it to tear. Cooking (and then cooling) the filling ensures the veggies stay flavorful without releasing too much liquid inside.
- Brush with oil generously: Whether air frying, baking, or deep frying, a light coating of oil helps the wrappers crisp up evenly.
- Don’t overstuff: Too much filling can cause the wrappers to burst while cooking. A few tablespoons per roll is plenty.
- Cool the filling first: Warm filling can steam inside the wrapper, making it harder to get a crisp finish.
- Cook in batches: Avoid overcrowding your air fryer or pan so hot air or oil can circulate and crisp each roll.
- Serve right away: Spring rolls taste best fresh from the fryer or air fryer when they’re at their crunchiest.
Your Vegan Spring Rolls Questions, Answered
These are crispy fried spring rolls. Summer rolls are fresh, made with rice paper, herbs, and raw veggies. If you’re looking for that version, try my Vegan Summer Rolls recipe.
Cooking removes extra moisture from the vegetables. If the filling is too wet, the wrappers can soften and tear. Cooling the mixture before wrapping helps keep everything crisp and intact.
Yes! Place uncooked rolls in a single layer on a tray and freeze for 45–60 minutes. Transfer to a freezer-safe bag and store for up to a month. Air fry straight from frozen, adding 2–3 minutes to the cooking time.
Air fryer: 360°F for 3–5 minutes until crisp.
Oven: 350–365°F for 8–12 minutes.
Microwave: not recommended since it makes the wrappers soggy.
These crispy vegan spring rolls are everything I love in an appetizer - crunchy on the outside, full of fresh vegetables inside, and lighter thanks to the air fryer. They’re freezer-friendly, fun to share, and guaranteed to disappear fast.
If you’d like to turn them into a full meal, try pairing them with my Vegan Pho and Vegan Summer Rolls for a Vietnamese-inspired dinner. And if you’re a dumpling fan, you might also enjoy my Vegan Veggie Dumplings or Vegan Bulgogi Dumplings. However you serve them, I hope these spring rolls bring crunch, comfort, and joy to your table.
Crispy Vegan Spring Rolls (Easy Air Fryer Appetizer)
These crispy vegan spring rolls are cooked in the air fryer for a lighter twist. Golden, crunchy, and filled with vegetables - the perfect appetizer!
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 25 spring rolls/lumpia 1x
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian
- Diet: Vegan
Ingredients
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2 medium carrots, grated
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2 stalks celery, finely diced (about ½ cup)
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⅓ large onion, finely diced (about ½ cup)
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2 cups bean sprouts
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2 vermicelli noodle bundles, cooked and chopped
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1 large clove garlic, minced (about 1 teaspoon)
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½ to 1 teaspoon salt
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¼ teaspoon white or black pepper
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1 package spring roll/lumpia wrappers (about 25 sheets)
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1 tablespoon vegetable oil (for filling) + 1 tablespoon oil (for cooking)
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Sweet chili sauce (for dipping)
Instructions
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Cook noodles: Prepare vermicelli noodles according to package instructions. Drain, rinse under cold water, and cut into shorter lengths with kitchen scissors.
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Cook filling: Heat 1 tablespoon oil in a skillet. Sauté onion for 2 minutes, then add garlic and cook 45 seconds. Add celery and carrot; cook 2–3 minutes. Stir in bean sprouts, noodles, salt, and pepper. Cook another 3–5 minutes, stirring often. Remove from heat and let filling cool.
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Prepare wrappers: Separate thawed spring roll wrappers, keeping them covered with a damp towel so they don’t dry out.
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Wrap rolls: Place wrapper in a diamond shape and add 2 tablespoon filling near the bottom. Fold the bottom corner over filling, roll once, fold in both sides, then roll tightly. Brush the top edge with water and seal. Place seam side down under a damp towel. Repeat with remaining filling.
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Cook the spring rolls (choose your method):
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Air Fryer (my favorite): Brush or spray rolls with oil. Air fry at 390°F for 5 minutes, flip, brush again, and cook 5 minutes more. For frozen rolls, air fry 7–9 minutes per side. Crunchy and light, though not as evenly browned as deep fried.
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Deep Frying (most traditional): Heat oil in a pan and fry 2–3 minutes until golden brown and crispy. Best for color and crunch.
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Oven-Baked: Brush with oil, bake at 400°F for 12–15 minutes, flipping halfway. Not as crisp as fried, but a healthier option. Using a baking rack helps with crunch.
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Serve: Enjoy hot with sweet chili dipping sauce.
Notes
- For assembling a spring roll, please see the photos and instructions above.
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Always cook the filling before wrapping to remove excess moisture. Wet fillings will make wrappers soggy and tear easily.
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Freeze uncooked rolls on a tray until firm, then transfer to a freezer bag (keeps 1 month). Air fry from frozen, adding 2–3 minutes to cook time.
Dena Riad says
I love dumplings, so choosing this recipe was a no-brainer. To be honest, I don't like to cook, but this was so easy and so delicious that I made two batches in two days. I highly recommend it! George really lays out her recipes in such an easy way to follow, that it makes fun. I will definitely be making more of her recipes!
Thanks George for this awesome recipe! For all your recipes honestly!
George says
Awwww thank you so much! How sweet of you! I'm really happy to hear you enjoyed these spring rolls!
Sally says
Can you please clarify 2 vermicelli noodles? Is it really just 2 noodles?
George says
Hi Sally. Yes, it’s 2 vermicelli noodles. When you open the noodle package, there are about 8 of them and I used 2.