Why You’ll Love This Recipe

I love Air Fryer Turkey Spring Rolls because I get a satisfying combination of crunchy, golden wrappers and a juicy, savory filling in every bite. Garlic, ginger, soy sauce, and a touch of sesame oil give the turkey plenty of flavor, while the cabbage and carrots add freshness and texture.

I also appreciate how much lighter this dish is than traditional fried spring rolls. The air fryer gives me that crispy shell with just a light spray of oil, so I get all the crunch without the mess of deep frying.

Another reason I keep this recipe in my rotation is its flexibility. I can switch up the vegetables, adjust the seasonings, and serve the spring rolls as an appetizer, a snack, or a full meal with rice and a simple salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Turkey Filling

1 tablespoon avocado or vegetable oil
1 pound (450 g) ground turkey
3 garlic cloves, minced
1 tablespoon freshly grated ginger
3 cups shredded green cabbage or coleslaw mix
1 cup shredded carrots
3 green onions, thinly sliced
2 tablespoons soy sauce (low-sodium works well)
1 tablespoon oyster sauce or hoisin sauce
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon white pepper, optional

For Assembly

16 spring roll wrappers (8-inch square)
1 tablespoon cornstarch mixed with 2 tablespoons water, for sealing
Avocado oil spray or olive oil spray

For the Dipping Sauce

1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sriracha, optional

For Serving

Sesame seeds
Chopped fresh cilantro
Lime wedges

Directions

I heat the oil in a large skillet over medium-high heat. I add the ground turkey and cook for 5–6 minutes, breaking it into small crumbles, until browned and cooked through.
I add the garlic and ginger and cook for about 30 seconds until fragrant.
I stir in the cabbage, carrots, and green onions and cook for 3–4 minutes until the vegetables are just wilted but still slightly crisp.
I add the soy sauce, oyster sauce, sesame oil, salt, and pepper, stir well, and cook for another minute. I then transfer the filling to a plate or baking sheet and let it cool for 10–15 minutes. I take care not to skip this step, since a warm filling can make the wrappers soggy and tear.
I place a spring roll wrapper on a clean surface with one corner pointing toward me. I spoon about 3 tablespoons of filling onto the lower third of the wrapper.
I fold the bottom corner over the filling, fold in the left and right corners, and roll tightly toward the top corner. I brush the final edge with the cornstarch mixture to seal it.
I repeat with the remaining wrappers and filling, keeping the unused wrappers covered with a damp towel so they don’t dry out.
I preheat the air fryer to 375°F (190°C) for about 3 minutes.
I lightly spray the spring rolls on all sides with oil and arrange them in a single layer in the basket, leaving a little space between them. I cook them in batches so they crisp evenly.
I air fry for 8–10 minutes, flipping halfway through, until the wrappers are deeply golden and crispy.
While the spring rolls cook, I whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, and sriracha in a small bowl.
I let the spring rolls cool for 2–3 minutes, then sprinkle with sesame seeds and cilantro and serve warm with the dipping sauce and lime wedges.

Servings and Timing

I get approximately 16 spring rolls, which serve 4 to 6 people as an appetizer or 4 as a main dish.

Servings: 16 spring rolls
Prep time: 25 minutes
Cook time: 10 minutes
Total time: About 35 minutes (plus cooling time for the filling)

The exact cooking time depends on the size of the spring rolls and the model of my air fryer, so I check the color of the wrappers rather than relying only on the clock.

Variations

Spicy Turkey Spring Rolls: I add a tablespoon of chili garlic sauce or a pinch of red pepper flakes to the filling.
Extra Veggie Version: I add finely chopped mushrooms, bean sprouts, or water chestnuts for extra texture.
Chicken Spring Rolls: I replace the ground turkey with ground chicken or finely shredded rotisserie chicken.
Vegetarian Version: I replace the turkey with crumbled firm tofu or extra mushrooms, and use hoisin sauce instead of oyster sauce.
Cheeseburger Twist: I skip the Asian seasonings, use ground turkey with onion, pickles, and cheddar, and serve with ketchup and mustard for dipping.
Baked Version: I bake the spring rolls on a parchment-lined baking sheet at 425°F (220°C) for 15–18 minutes, flipping halfway through.

Storage/Reheating

I prefer eating Air Fryer Turkey Spring Rolls immediately because the wrappers are at their crispiest when freshly cooked.

If I have leftovers, I let the spring rolls cool completely, then transfer them to an airtight container and refrigerate them promptly. I keep them refrigerated for up to 3 days.

For reheating, I place the spring rolls in the air fryer at 350°F (175°C) for 3–5 minutes until crisp and warmed through. I can also reheat them in a 350°F (175°C) oven for about 8–10 minutes. I avoid the microwave because it makes the wrappers soft and chewy.

I can prepare the filling up to 2 days ahead and store it in the refrigerator, which makes assembly quick when I’m entertaining.

I can freeze the uncooked spring rolls on a tray, then transfer them to a freezer bag for up to 2 months. I air fry them straight from frozen at 360°F (180°C), adding 3–4 minutes to the cooking time.

FAQs

Can I use egg roll wrappers instead of spring roll wrappers?

Yes. Egg roll wrappers are slightly thicker and give a bubblier, crunchier texture. I use the same filling and cook them for about the same amount of time, checking for a deep golden color.

How do I keep the spring rolls from bursting open?

I avoid overfilling the wrappers, roll them tightly, and seal the edges well with the cornstarch mixture. I also make sure the filling has cooled completely before rolling.

Do I need to spray the spring rolls with oil?

Yes. A light coating of oil helps the wrappers brown and crisp instead of drying out in the air fryer. I make sure to coat all sides, especially the seams and ends.

Why are my spring rolls dry or pale?

This usually means they need a little more oil spray or a bit more time. I also avoid overcrowding the basket so hot air can circulate around each roll.

What should I serve with Turkey Spring Rolls?

I enjoy them with fried rice, steamed jasmine rice, a cucumber salad, or stir-fried vegetables. They also make a great party appetizer with a variety of dipping sauces.

Conclusion

Air Fryer Turkey Spring Rolls are one of my favorite ways to turn simple ground turkey and vegetables into a crispy, flavorful, and satisfying dish. Savory turkey, garlic, ginger, and crunchy vegetables come together inside a golden wrapper for a meal that feels like takeout but takes hardly any effort.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Conclusion

Air Fryer Turkey Spring Rolls

Ingredients

Instructions

Notes

Nutrition