Air Fryer Thai Spring Rolls with Sweet Chili Sauce

Air Fryer Thai Spring Rolls with Sweet Chili Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
Looking for an easy and flavorful appetizer recipe? Look no further than these Air Fryer Thai Spring Rolls with Sweet Chili Sauce! The best part? This recipe has 0 grams of added sugar thanks to Splenda® Stevia! These spring rolls are packed with fresh, crunchy Napa cabbage, carrots, green onion and topped with a sweet and tangy chili sauce. Ditch the takeout menu and whip up this recipe in under 30 minutes.

Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub®

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    6 Servings
  • Serving size
    1 roll and 2 tablespoons sauce
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 roll and 2 tablespoons sauce
  • Amount per serving Calories 110

  • Total Fat 0g
  • Cholesterol 0mg
  • Sodium 200mg
  • Total Carbohydrate 23g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 4g


  • water (for the sauce)
    1/2 cup
  • rice wine vinegar (for the sauce)
    1/2 cup
  • Splenda® Stevia Sweetener (for the sauce)
    1/2 cup
  • low-sugar ketchup (for the sauce)
    2 tbsp
  • fresh ginger (grated, for the sauce)
    1 tsp
  • garlic (grated, for the sauce)
    1 tsp
  • Red Chili Flakes (or 1 teaspoon chopped fresh red chili pepper, for the sauce)
    1/4 tsp
  • Cornstarch (for the sauce)
    1 1/2 tsp
  • Chinese (napa) cabbage (thinly sliced)
    3 1/2 cups packed
  • carrots (shredded)
    1 cup packed
  • green onion (scallion) (sliced)
    1/2 cup
  • Splenda® Stevia Sweetener
    2 tsp
  • lower sodium soy sauce
    2 tsp
  • fresh ginger (grated)
    1/2 tsp
  • egg roll wrapper
    6 whole


  1. For the sweet chili sauce: Pour water and vinegar into a saucepan; bring to a boil over high heat. Reduce heat to medium and stir in sweetener, ketchup, fresh ginger, garlic, and chili pepper; reduce heat to low and simmer for 5 minutes.

  2. Add cornstarch to a small bowl and mix with 2 tablespoons cold water until smooth. Whisk cornstarch mixture into Sweet Chili Sauce. Bring mixture back to a low boil while stirring, then remove from heat. Pour into a bowl or jar. Sauce will thicken even more as it cools. Refrigerate until serving with the Thai Spring Rolls.

  3. For the Thai Spring Rolls: In a skillet sprayed with nonstick cooking spray and heated to medium, add shredded cabbage, carrots, and green onion. Add sweetener, soy sauce, and ginger. Sauté just until wilted, about 3 minutes. Set aside to cool.

  4. Spray your air-fryer with nonstick cooking spray and heat to 390º. While your air fryer is preheating, prepare your Thai Spring Rolls. Lay out a single egg roll wrapper, so it looks like a diamond shape facing you. Scoop about 4 tablespoons of filling into the center of the wrapper. Fold the lower half over the filling, and then pull in the two corners at the same time. Roll it away from you, so it makes a baton-like shape. Take a little water to seal it if needed. Repeat for the rest of the rolls.

  5. Place Thai Spring Rolls into air fryer, 3 at a time, and give them a light coating of cooking spray. Cook for 5 - 7 minutes, turning over halfway through cooking.

  6. Remove and let cool slightly. Repeat for the second batch. Serve alongside Sweet Chili Sauce and enjoy.