Craving the crunch of classic spring rolls but want to keep it keto? These Keto Air Fryer Spring Rolls deliver all the satisfying crispiness and savoury flavour without the carbs. Using a clever swap for traditional wrappers, you’ll enjoy a golden, crunchy shell filled with juicy chicken and fresh, low-carb vegetables.
Perfect as a snack, appetiser, or light lunch, these spring rolls are quick to prepare and cook in just minutes in the air fryer—no deep frying or messy oil required. The filling is seasoned with garlic, ginger, and a splash of tamari for an authentic Asian-inspired taste.
Simply sauté the filling, roll it up in cabbage leaves, and air fry until beautifully crisp. Serve with a sugar-free dipping sauce for a guilt-free treat that’s sure to impress. Whether you’re hosting friends or meal prepping for the week, these spring rolls are a delicious way to stay on track with your keto goals.
At a glance
- Time: 35 minutes
- Difficulty: Medium
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 15 g
- Fat: 7 g
- Carbs: 4 g
- Energy: 145 kcal
Ingredients
- 200g Chicken breast, finely diced (Or use thigh for extra juiciness)
- 8 large White cabbage leaves (Outer leaves, blanched)
- 40g Carrot, julienned (Optional, for crunch (adds minimal carbs))
- 2 Spring onion, finely sliced
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Tamari (gluten-free soy sauce)
- 1 tbsp Sesame oil
- as needed Olive oil spray (For air fryer)
Equipment Needed
- Air fryer
- Large frying pan
- Tongs
- Mixing bowl
- Chopping board
- Knife
Steps
- Blanch cabbage leaves in boiling water for 2 minutes until pliable. Drain and pat dry with kitchen paper.
- Heat sesame oil in a frying pan over medium-high heat. Add chicken, garlic, and ginger; sauté for 3–4 minutes until chicken is just cooked.
- Add carrot and spring onion; stir-fry for 1–2 minutes until slightly softened. Stir in tamari and cook for 1 minute more. Remove from heat and cool slightly.
- Lay a cabbage leaf flat. Place 2–3 tablespoons of filling near the base. Fold in sides and roll up tightly to enclose. Repeat with remaining leaves and filling.
- Lightly spray each roll with olive oil.
- Preheat air fryer to 200°C. Arrange rolls in a single layer in the basket, seam side down.
- Air fry for 8–10 minutes, turning halfway, until golden and crisp. Serve hot with your favourite keto dipping sauce.
Allergens & Swaps
Allergens:
Recipe contains: soy, none
Potential swaps:
- Chicken breast → Firm tofu — For a vegetarian option
- Tamari → Coconut aminos — For soy-free
- Sesame oil → Avocado oil — For sesame allergy
Serving Ideas
- Sugar-free sweet chilli dipping sauce – for a classic pairing.
- Fresh cucumber salad – adds crunch and freshness.
- Sprinkled with toasted sesame seeds and sliced spring onion – for extra flavour and presentation.
Additional Info
Chefs Tips
- Blanching the cabbage leaves makes them flexible and easy to roll.
- Don’t overfill the rolls to prevent splitting.
- Let the filling cool before rolling to avoid tearing the leaves.
Variations
- Swap chicken for minced pork or prawns for different flavours.
- Add finely shredded mushrooms or bean sprouts for extra texture.
- Use a spicy dipping sauce for a kick.
Troubleshooting
- If rolls split, patch with a small piece of cabbage leaf.
- If not crisping, increase air fryer time by 2–3 minutes.
Storage & Reheating
Store cooked spring rolls in an airtight container in the fridge.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat in the air fryer at 180°C for 4–5 minutes until hot and crisp.
Ingredient Spotlight
Cabbage leaves: A brilliant low-carb alternative to traditional spring roll wrappers, providing structure and crunch.
Chicken breast: Lean, high-protein filling that stays juicy when quickly sautéed.
FAQs
Can I make these spring rolls ahead of time?
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before air frying. Cook just before serving for best crispiness.
What can I use instead of cabbage leaves?
Large collard greens or Swiss chard leaves work well as low-carb wrappers.
Are these spring rolls freezer-friendly?
Yes, freeze the assembled (uncooked) rolls in a single layer, then air fry from frozen, adding 2–3 minutes to the cooking time.
How do I keep the rolls from unravelling?
Roll tightly and place seam side down in the air fryer basket. The cabbage will hold once cooked.
Can I use other proteins?
Absolutely! Try minced pork, prawns, or even firm tofu for variety.
Keto Air Fryer Spring Rolls with Crispy Chicken & Veggies
Ingredients
- 200g Chicken breast, finely diced (Or use thigh for extra juiciness)
- 8 large White cabbage leaves (Outer leaves, blanched)
- 40g Carrot, julienned (Optional, for crunch (adds minimal carbs))
- 2 Spring onion, finely sliced
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Tamari (gluten-free soy sauce)
- 1 tbsp Sesame oil
- as needed Olive oil spray (For air fryer)
Instructions
- Blanch cabbage leaves in boiling water for 2 minutes until pliable. Drain and pat dry with kitchen paper.
- Heat sesame oil in a frying pan over medium-high heat. Add chicken, garlic, and ginger; sauté for 3–4 minutes until chicken is just cooked.
- Add carrot and spring onion; stir-fry for 1–2 minutes until slightly softened. Stir in tamari and cook for 1 minute more. Remove from heat and cool slightly.
- Lay a cabbage leaf flat. Place 2–3 tablespoons of filling near the base. Fold in sides and roll up tightly to enclose. Repeat with remaining leaves and filling.
- Lightly spray each roll with olive oil.
- Preheat air fryer to 200°C. Arrange rolls in a single layer in the basket, seam side down.
- Air fry for 8–10 minutes, turning halfway, until golden and crisp. Serve hot with your favourite keto dipping sauce.
Allergens & Swaps
Allergens: soy, none
- Chicken breast → Firm tofu — For a vegetarian option
- Tamari → Coconut aminos — For soy-free
- Sesame oil → Avocado oil — For sesame allergy
Nutrition (per serving)
- Protein: 15 g
- Fat: 7 g
- Carbs: 4 g
- Energy: 145 kcal
