Short Answer:

To avoid soggy spring rolls in an air fryer, arrange them in a single layer without overcrowding and cook at 180–200°C (360–400°F). Proper spacing allows hot air to circulate around each roll, ensuring even crisping.

Shaking or flipping the spring rolls halfway through cooking helps all sides brown evenly. Using a light spray of oil can enhance crunch, and avoiding overcooking prevents the exterior from becoming soft while keeping the filling hot and intact.

Detailed Explanation:

Avoiding Soggy Spring Rolls

Single Layer Arrangement
Placing spring rolls in a single layer is essential to prevent sogginess. Overcrowding blocks hot air circulation, which can cause some parts of the rolls to remain soft while other areas cook unevenly. Ensuring space between rolls allows hot air to reach all surfaces, promoting uniform crispiness.

Correct Temperature
Cooking at 180–200°C (360–400°F) helps the outer pastry crisp quickly without drying out or burning. Lower temperatures may leave the exterior soft, while higher temperatures can cook the outside too fast, causing cracks and uneven texture. Maintaining the correct temperature ensures a crunchy surface and hot, intact filling.

Shaking or Flipping Midway
Flipping or shaking spring rolls halfway through cooking redistributes them, exposing all sides to hot air. This prevents soft or undercooked areas and ensures uniform golden-brown crispiness. It is especially important when cooking multiple rolls in one batch to maintain consistent texture for each piece.

Optional Oil Spray
A light spray of oil on the exterior can help enhance crispiness and improve browning. Oil acts as a barrier, preventing moisture from softening the pastry. Use only a small amount; too much oil can make the rolls greasy instead of crunchy.

Preheating the Air Fryer
Preheating the air fryer for 2–3 minutes ensures immediate heat circulation, which helps form a crisp outer layer quickly. This prevents moisture from building up inside the rolls and reduces cooking time, which further minimizes the risk of sogginess.

Monitoring Cooking Time
Overcooking can make spring rolls dry, but undercooking leaves them soft. Cooking within the recommended 10–12 minutes range while monitoring the rolls helps achieve the ideal balance of crispy exterior and hot, fully cooked filling. Adjust slightly for thicker or larger rolls.

Serving Tips
Serve spring rolls immediately after air frying to retain maximum crispiness. Leftovers can be reheated in the air fryer for a few minutes rather than microwaving, which often softens the pastry.

Conclusion:

Avoiding soggy spring rolls requires proper arrangement, cooking at 180–200°C, shaking or flipping midway, optional light oil spray, preheating, and monitoring cooking time. Following these steps ensures a golden, crispy exterior with a hot, intact filling, producing perfectly air-fried spring rolls every time.