Prepare perfectly crispy air fryer spring rolls from frozen in just 12 minutes! Air fryer frozen spring rolls use less oil, are minimal effort and healthier than deep-fried. Serve this easy and quick appetizer for get-togethers or as a snack.
Chinese spring rolls are a crispy appetizer prepared with a crisp outer pastry and a delicious filling of vegetables or meat. Vegetable spring roll fillings typically consist of green onions, bell peppers, bean sprouts and cabbage.
This easy recipe produces crispy spring rolls that are evenly cooked all over thanks to the air fryer.
I find that baking spring rolls leads to a crunchy top and soft base and deep-frying is much higher in calories.
How to air fry spring rolls from frozen
Follow the same method for any spring rolls of your choice.
Preheat your air fryer to 180C or 350F for 5 minutes.
Brush or spray the spring rolls in oil. For best results, brush generously with oil.
Arrange in a single layer in the air fryer basket. This keeps the pastry crispy rather than becoming soggy.
Air fryer at 180 degrees C or 350 degrees f for 10-12 minutes.
For mini spring rolls , try 180C/350F for 6-7 minutes.
Cooking time will vary between air fryer model and the size of the spring rolls.
If the side corners appear to too brown, lower the heat. Flip over or shake the basket at the half way point and continue cooking.
Serve immediately once cooked.
Serving
Spring rolls are best served with your favorite dipping sauce.
My favourite is Thai sweet chili sauce with chopped spring onion.
Soy sauce or a sweet and sour sauce is great too.
Storage
Once at room temperature, store leftover spring rolls in an airtight container in the fridge for 2-3 days.
Reheat in the air fryer for a couple of minutes.
Do not refreeze spring rolls than have thawed.
No. Air fry spring rolls directly from frozen. They tend to stick if thawed first.
There can be many reasons for this. Ensure to preheat your air fryer. If your spring rolls are larger, they may need longer. Temperatures and timings can vary between air fryer models.
Yes, you can bake, deep fry or shallow fry spring rolls. Follow packet instructions for baking spring rolls in the oven (approximately 15 minutes at 180C/350F/Gas 5). To shallow fry, heat oil in a pan and cook on both sides for 3-4 minutes until golden brown and crispy.
Other Easy Air Fryer Recipes
Air Fryer Garlic French Fries
Air Fryer Frozen Samosas
Chestnuts in Air Fryer
Air Fryer Frozen Empanadas
Easy and Quick Air Fryer Sliced Potatoes
Air Fryer Beet Chips
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Frozen Spring Rolls
Equipment
- 1 Air fryer
Ingredients
- 12 frozen spring rolls
- cooking spray
Instructions
- First Preheat the Air Fryer at a temperature of 180°C/350 F for 5 minutes.
- Remove the frozen rolls from the packet and place them in the air fryer basket in single layer.
- Spray with extra virgin olive oil spray.
- Push the air fryer basket into place and cook the spring rolls for 10 to 12 minutes.
- Use kitchen tongs to remove cooked spring rolls from the air fryer.
- Serve hot with dipping sauce.
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Frozen Spring Rolls
Equipment
- 1 Air fryer
Ingredients
- 12 frozen spring rolls
- cooking spray
Instructions
- First Preheat the Air Fryer at a temperature of 180°C/350 F for 5 minutes.
- Remove the frozen rolls from the packet and place them in the air fryer basket in single layer.
- Spray with extra virgin olive oil spray.
- Push the air fryer basket into place and cook the spring rolls for 10 to 12 minutes.
- Use kitchen tongs to remove cooked spring rolls from the air fryer.
- Serve hot with dipping sauce.
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This easy Bombay Potatoes recipe is full of flavour! Bombay Aloo takes only 20 minutes and is the perfect side dish to accompany an Indian meal. These Indian spicy potatoes are vegan and gluten-free.
Whenever I feel like recreating an Indian takeout at home, I always prepare this easy dry Indian side dish alongside paneer jalfrezi and garlic and coriander naan . It is so good that sometimes I prepare it just as a main course!
What are Bombay Potatoes?
Bombay Potatoes are also known as Aloo Bombay, Bombay Aloo, Bombay Alu, Masala Aloo and Spicy Indian Potatoes.
It is a dry potato curry in which par-boiled potatoes are tossed and sauteed in a blend of Indian spices with onion and garlic.
Bombay Potatoes is a popular dish in Western countries as opposed to the Indian subcontinent. You can find Bombay Aloo on British Indian Restaurant menus as a side dish.
The recipe couldn’t be easier – just prepare the base whilst the potatoes are cooking and then mix everything together!
Ingredients for Bombay Potatoes
Full measurements can be found in the recipe card below
Potatoes – Bombay potatoes are prepared with cooked potatoes. If using large potatoes, chop them into large chunks and cook them. You can use leftover boiled potatoes if you have them. See more below on types of potatoes.
Onion – use white or red onions
Garlic – I have used fresh garlic cloves that are minced
Ginger – I have used fresh ginger
Green chilies – use HOT variety if you want a spicy curry.
Tomatoes – add either fresh chopped tomatoes or tomato puree to the onion and garlic mixture.
Ground spices : red chili powder, turmeric powder, ground cumin powder and ground coriander powder and garam masala. Alternatively, use curry powder for ease. I sometimes use my homemade curry powder or Madras Curry Powder
Black mustard seeds and cumin seeds – or use panch phoran (Indian five spice) You can make it without mustard seeds too.
Olive oil
Lemon juice or lime juice – use dry mango powder as an alternative
Fresh cilantro leaves (coriander leaves) as garnish
Optional
Curry leaves – these are more commonly used in authentic Indian food. If you have curry leaves lying around, by all means, add them to the hot oil with the mustard seeds otherwise omit.
Coriander seeds – add crushed coriander seeds along with cumin and mustard seeds.
Curry paste – to prepare bombay potatoes with curry paste, substitute all the powders for a spoon of curry paste
What type of potatoes are best for Bombay Potatoes?
The best bombay potato recipes use waxy potatoes over floury potatoes as floury potatoes can mash up.
For the states, go for yukon gold potatoes.
In the UK, you can use all rounder potatoes or red potatoes. You can of course use baby potatoes.
Peel and chop your potatoes into large chunks and cook before using in the recipe.
How to make Bombay Potatoes
Cooking the potatoes
I use the Instant Pot pressure cooker for my potatoes.
Place potatoes on the trivet and add 2 cups of water.
Pressure cook on high pressure for 1 minutes and immediately released the pressure.
You can use a stovetop pressure cooker also.
To cook on the stove top
In a large pot of water add cold water and the cut potatoes.
Bring to a rolling boil then cook until the potatoes are just tender. Do not overcook as they will cook again in the pan. If they are too soft, they’ll fall apart.
Drain and set aside.
Work quick as there is not much moisture in this recipe. Have all your ingredients prepped beforehand.
In a large non-stick frying pan or large skillet, heat oil on medium heat. Add oil generously as no extra water is added to the recipe.
Once the oil is hot, add the mustard seeds and the cumin seeds.
When you hear a crackle, add the onion, garlic, ginger and green chilli mixture and sauté on medium-high heat for 3-4 minutes.
Once the onion is golden brown, add tomato
After a minute add the spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. You may need a splash of water to stop the spices sticking.
If you want more gravy, add 1/2 cup of water here.
Toss in the cooked potatoes and switch to a low heat, add salt and allow the potatoes to warm through and absorb the flavours.
Switch off the heat and squeeze the lemon juice over. Garnish with chopped coriander/cilantro
How to serve Bombay Potatoes
As bombay aloo is a dry curry, I would suggest serving it alongside a curry with gravy such as Palak Paneer or Matar Paneer .
Masala Poppadoms and Raita or Indian Mint Sauce is the perfect sidekick.
They go great for BBQs too alongside Punjabi Samosa Puffs
My go-to drink is this Best Mango Lassi .
Serve as a snack with dollop of plain yogurt on top.
Storage
Store leftovers in an airtight container in the fridge and eat within 3-4 days.
I do not recommend freezing as the texture of the potatoes will change.
Bombay potatoes are great to make-ahead and serve later. To reheat, place in the microwave or stove top with a little water to revive the potatoes. You can also eat them cold.
More Indian Side Dish Recipes
Indian Onion Chutney
Indian Rotli (Roti)
Spinach Dal
Kashmiri Bhindi (Okra sabji)
Indian Vegetable Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Bombay Potatoes
Equipment
- 1 Large Pan or Instant pot
- 1 Large frying Pan
Ingredients
- 500 grams potatoes peeled and cut into 2-3 cm cubes
- 1 large onion finely chopped
- 4 cloves garlic crushed or puree
- 2 small green chilli medium or hot crushed
- 1 inch root ginger crushed
- 1 large tomato chopped or 1/2 cup tinned chopped tomatoes
- 1 teaspoon chili powder red
- 1 tesapoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 teaspoon lemon juice
- 1 teaspoon mustard and cumin seeds
- 1 tablespoon Olive oil
Garnish
- 3 tablespoon cilantro leaves coriander
Instructions
Boil the Potatoes (stovetop)
- Boil the potatoes in water for about 10 minutes or until cooked through but not completely falling apart. 500 grams potatoes
Cook the Potatoes in Instant Pot
- Place potatoes on the trivet and add 2 cups of water.
- Pressure cook on high pressure for 1 minutes and release pressure immediately
- Drain the water and set aside.
- You can use a stovetop pressure cooker also.
- Heat oil in large pan, add mustard seeds and cumin seeds. 1 teaspoon mustard and cumin seeds, 1 tablespoon Olive oil
- When you hear a crackle, add the onion, garlic, ginger and green chilli mixture and sauté on medium-high heat for 3-4 minutes. 1 large onion, 4 cloves garlic, 2 small green chilli, 1 inch root ginger
- Add the chopped tomatoes and cook for a further minute 1 large tomato
- Add the spice powders – red chilli powder, turmeric, ground cumin coriander and garam masala. You may need a splash of water to stop the spices sticking. 1 teaspoon chili powder, 1 tesapoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon garam masala
- Toss in the cooked potatoes and switch to a low heat and allow the potatoes to warm through and absorb the flavours.
- Switch off the heat and squeeze the lemon juice. 1 teaspoon lemon juice
- Serve in a serving bowl/dish and sprinkle freshly chopped coriander leaves. 3 tablespoon cilantro leaves
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
