Photo of Air-Fried Vegetable Spring Rolls by Millie Peartree by WW

Air-Fried Vegetable Spring Rolls by Millie Peartree

Total Time
31 min
20 min
11 min
The filling for these spring rolls is extremely versatile: Use whichever thinly sliced veggies you have on hand or shortcut with packaged broccoli slaw. Serve with your favorite brand of Asian dumpling sauce.


Sesame oil

2 tsp

Garlic clove

2 clove(s), minced

Fresh ginger

1 tsp, freshly grated

Shredded uncooked napa cabbage

¾ cup(s)


½ cup(s), matchstick-cut


½ cup(s), sliced, diced

Red bell pepper

½ cup(s), thinly sliced


2 tsp, finely chopped

Fresh lime juice

1 tsp

Fish sauce

½ tsp

Low sodium soy sauce

½ tsp

Spring roll wrapper

4 item(s), about 6-in square each


  1. Preheat air fryer to 400°F.
  2. Heat oil in a large skillet over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add cabbage, carrots, mushrooms, and peppers; cook, stirring often, until slightly tender, about 4 minutes. Remove skillet from heat; stir in cilantro, lime juice, fish sauce, and soy sauce. Let cool.
  3. Spoon about 3 tbsp vegetable mixture (about how much is this?) onto center of a wrapper; roll up burrito style, seal edge with water, and repeat with remaining ingredients.
  4. Lightly coat air fryer basket with cooking spray; place spring rolls in basket, seam-side down, in a single layer and coat with cooking spray. Air fry spring rolls for 5 minutes; flip and cook until evenly browned, about 2 minutes more.
  5. Serving size: 1 spring roll


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.