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Thai Spring Rolls

Thai Spring Rolls

Thai Spring Rolls

Recipe Type: PowerXL Vortex Air Fryer

Servings: 4


  • 8 rice paper spring roll wrappers
  • 4 ounce dry thin rice noodles
  • 1 tablespoon vegetable oil
  • 1 cup carrot
  • 2 cup shiitake mushrooms
  • 3 Scallions
  • 2 clove Garlic
  • 3 tablespoon Soy sauce
  • 1 tablespoon ginger
  • 3 tablespoon Soy sauce
  • 1 teaspoon Sesame oil
  • 2 tablespoon cilantro
  • 0 Soy Dipping Sauce
  • 0.25 cup Soy sauce
  • 1 teaspoon chili paste
  • 1 tablespoon Scallions


1. Cook rice noodles according to package directions.

2. In a skillet, heat oil and carrots over high heat. Cook, stirring constantly, until carrots begin to soften (about 3 minutes).

3. Add shiitake mushrooms. Cook for an additional 3 minutes.

4. Add scallions, garlic, and ginger. Cook for about 1 minute.

5. Remove from heat. Combine vegetable mixture with cooked rice noodles. Add soy sauce, sesame oil, and cilantro. Set aside to cool.

6. Soak spring roll wrappers, one sheet at a time, in lukewarm water until pliable.

7. Lay out wrappers on a flat, slightly damp counter.

8. Place about ¼ cup rice noodle mixture along the center of each wrapper. Fold edges over the filling and roll from the bottom edge up. Set on top of a damp towel to prevent sticking. Repeat with the remaining wrappers.

9. Preheat the AirFryer to 400º F for 2 minutes.

10. Place 3 spring rolls, seam side down, into the Fry Basket. Cook at 400 for 10 minutes. Flip halfway through cooking cycle. Repeat until all spring rolls are cooked.

11. Make soy dipping sauce: mix soy sauce, chili paste, and minced scallions.

12. Serve hot spring rolls with soy dipping sauce.