Air-fryer tofu spring rolls with peanut sauce

We designed this recipe to satisfy two cravings: the delicate rice paper wrapper and dipping sauce of a Vietnamese spring roll, and the hearty filling of a Chinese egg roll—though we’ve swapped in tofu for pork. The result tastes like a traditional egg roll but with a crispier, lighter crust and none of the excess grease. No deep-frying means less mess and more consistent cooking. Plus, you'll spend less time hovering over the stove checking the oil temp.

To nail this recipe—particularly the texture—you need to focus on the filling. A couple important tips:

1. Only cook the veggies for a few of minutes on the stovetop. This will help maintain their crunch and freshness—even after air-frying.
2. Choose the right tofu. Our go-to for spring rolls is the bouncy, super-firm kind. It already has most of the the liquid removed, so the filling won't get soggy. You can use extra-firm if that's all you've got; just press out the water with a clean kitchen towel.

Our dipping sauce of choice here is a low-waste favorite from our archives. It starts with a quarter-cup of nut butter (aka the last bits of an almost-empty jar, give or take). Toss in some acid, soy, sweetness, and a little Sriracha, and you’re done. 

Air-Fryer Tofu Spring Rolls

Yield: 18 spring rolls 

Ingredients:

Spring Rolls:

• 1 tablespoon canola oil, plus more for fryer
• 2 large cloves garlic, finely chopped
• 2 teaspoons grated ginger
• 1 bunch scallions (6 to 8), whites and greens thinly sliced
• 2 cups finely shredded green or red cabbage*
• 1 cup finely shredded carrots
• 10 ounces super-firm tofu, crumbled into bite-sized pieces**
• 1 tablespoon soy sauce or liquid aminos
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• ¼ teaspoon kosher salt
• 18 6-inch rice paper spring roll wrappers***

Peanut Sauce:

• ¼ cup nut butter
• ¼ cup soy sauce or liquid aminos
• 2 tablespoons maple syrup
• 2 tablespoons lime juice, rice vinegar, or apple cider vinegar
• 2 teaspoons Sriracha 

Procedure:

1. Cook the filling. Heat the canola oil in a large skillet over medium heat. Add garlic and ginger and cook for 1 minute. Add scallions, cabbage, and carrots and cook for 5 to 6 minutes. Add the tofu, soy sauce, rice vinegar, sesame oil, and salt and cook, stirring, for 3 minutes. Transfer the filling to a baking sheet and let cool completely. 
2. Assemble the rolls. Fill a shallow bowl with water. Dip one rice paper wrapper into the water for 10 seconds, just enough to soften it. Place the softened wrapper on a clean surface and spoon 1 heaping tablespoon of filling onto the bottom third of the wrapper. Fold in the sides, then roll tightly from the bottom to the top until sealed. Repeat the process with the remaining wrappers and filling.
3. Air-fry the rolls. Preheat the air fryer to 375 degrees F and lightly oil the basket or tray. Place the spring rolls in a single layer so they don’t touch. Spray or brush the tops of the spring rolls with oil. Air-fry for 16 minutes, flipping halfway through, until golden brown and crispy on all sides. If necessary, do this in batches so you don’t overcrowd the tray.
4. Make the sauce. Meanwhile, whisk together all the peanut sauce ingredients in a small bowl. If you’re using the last bit of peanut butter in a jar, toss everything in there, put the lid on, and give it a shake.

Notes and Substitutions: 

• *To save time, you can buy pre-shredded cabbage and carrots together. It’s usually labeled as coleslaw mix. 
• **If you can’t find super-firm tofu, use extra-firm and give it a good squeeze in a kitchen towel before crumbling.
• ***We’re using dry rice paper wrappers because they’re shelf stable. If you can only find refrigerated wheat-based wrappers, you can skip the soak in Step 2 and go right to filling and rolling.
• No air fryer? You can bake these in the oven at 400 degrees F for 20 to 25 minutes, flipping halfway through. 
• Leftovers? Store leftover cooked spring rolls in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months. Reheat them in the air fryer for a few minutes before serving. You can also reheat them in the oven for 10 to 12 minutes at 350 degrees F.