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Air Fryer Turkey Spring Rolls

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Crispy, golden spring rolls filled with seasoned ground turkey, crunchy cabbage, carrots, and fresh ginger, then air fried with just a light spray of oil. Lighter than deep-fried takeout, ready in about 40 minutes, and perfect with sweet chili or soy dipping sauce.

Ingredients

  • 12 spring roll wrappers (8-inch / 20 cm square)
  • Avocado or vegetable oil spray
  • 1 small bowl of water, for sealing

Turkey Filling:

  • 1 lb (450 g) ground turkey
  • 1 tablespoon avocado or vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 4 green onions, thinly sliced
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon white pepper or black pepper
  • 1/2 teaspoon kosher salt

Dipping Sauce:

  • 1/4 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional)

Instructions

  1. Heat the oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook for 5 to 6 minutes, breaking it up, until no longer pink.
  2. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the cabbage and carrots and cook for 3 to 4 minutes, until just wilted.
  3. Stir in the soy sauce, oyster sauce, sesame oil, salt, and pepper. Cook for 1 minute, then stir in the green onions.
  4. Transfer the filling to a plate or sheet pan, spread it out, and let cool for 15 minutes. Drain off any excess liquid so the wrappers don’t get soggy.
  5. Place a wrapper on a work surface with one corner pointing toward you. Spoon about 1/4 cup of filling onto the lower third of the wrapper.
  6. Fold the bottom corner over the filling, fold in the left and right corners, and roll up tightly. Brush the top corner with water to seal. Repeat with the remaining wrappers.
  7. Preheat the air fryer to 375°F (190°C) for 3 minutes.
  8. Spray the spring rolls on all sides with oil. Arrange in a single layer, seam side down, without touching. Cook in batches if needed.
  9. Air fry for 8 to 10 minutes, flipping halfway through and spraying again, until deep golden and crispy.
  10. Whisk together the dipping sauce ingredients. Let the spring rolls cool for 2 minutes and serve hot with the sauce.

Notes

  • Cool the filling: Warm or wet filling will make the wrappers tear and turn soggy, so let it cool completely before rolling.
  • Wrappers: Keep unused wrappers covered with a damp towel so they don’t dry out and crack. Look for spring roll wrappers in the freezer or refrigerated section, not rice paper.
  • Crispy tips: Spray every side well with oil and don’t overcrowd the basket, so the rolls brown evenly.
  • Veggie swaps: Add shiitake mushrooms, bean sprouts, water chestnuts, or bell pepper. Ground chicken or pork also work in place of turkey.
  • Make ahead: Roll the spring rolls up to 1 day ahead, cover, and refrigerate. Freeze uncooked rolls on a tray, then store in a bag for up to 2 months and air fry from frozen, adding 3 to 4 minutes.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3 to 4 minutes to re-crisp.
  • Dairy-free as written.

Nutrition

Find it online: https://thefamilycooking.com/air-fryer-turkey-spring-rolls/