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AirfryerHQ

Spring roll in an air fryer

From frozen — the short answer

200°C (392°F) for 8–10 min

For
50g per piece, 400g in total, 8 pieces, From frozen
In
Basket air fryer, single layer, pieces not touching
Preheat
Not needed
Part way
shake the basket at about 4 min
Check
The wrapper is blistered, pale gold and audibly crisp
Safety
Food cooked from frozen must reach the same core temperature as the same food cooked fresh — the frozen centre is the last thing to get there. Full rule below.
High confidenceSupported by authoritative or independently tested sources, and consistent across them.

Eight to ten minutes at 200°C, agreed by three manufacturers, and oven-ready ones only.

From frozen

Before anything else

From national food-safety authorities, not from us. These take precedence over any cooking time below.

Requirement — Food safety (microbiological)

Food cooked from frozen must reach the same core temperature as the same food cooked fresh — the frozen centre is the last thing to get there.

Target: 70°C in the thickest part.

How to tell, without a thermometer

  • No ice or cold spot at the centre when the thickest piece is cut open
  • Steaming hot throughout, tested in the middle rather than the edge

If it has not got there: Reduce the temperature by 10–20°C and give it longer. A lower set point lets the centre catch up before the surface passes the point of no return, and it is the single most useful adjustment for cooking from frozen.

Important: If the packaging says the product must be thawed before cooking, follow it. That instruction exists because the manufacturer has tested cooking it from frozen and it did not reach temperature reliably.

The quick answer

200°C (392°F) for 8–10 min

Three manufacturers publish this identical range at this temperature. Two of them add the qualifier 'use oven-ready', which scopes it to manufactured product.

Assuming
50g per piece, 400g in total, 8 pieces, From frozen
In
Basket air fryer
Loaded
Single layer, pieces not touching
Preheat
Not needed
Result
Crisp throughout
High confidenceSupported by authoritative or independently tested sources, and consistent across them.

Preparation

Straight from frozen, spaced apart so no two are touching. Oven-ready product only — this is not a method for a raw home-rolled spring roll, and the charts say so.

No oil needed.

How to load the basket

Single layer, pieces not touching. The reference condition. Air reaches every surface, and times are the shortest the food will achieve.

While it cooks

  1. At about 4–5 minutes: Shake the basket

    Two of the three charts mark this row as requiring shaking. Spring rolls stick to each other and to the plate where they touch.

How to tell it is done

  • The wrapper is blistered, pale gold and audibly crisp
  • No filling has escaped and burnt on the plate

In a different appliance

  • Basket air fryer: 180°C for 14–16 min

    Published range for 100–600g, or 5 to 30 small spring rolls of around 20g each.

  • Basket air fryer: 200°C for 8–10 min

    Quantity within the published 100-400g band, for oven-ready rolls.

  • Basket air fryer: 200°C for 10–15 min

    Quantity within the published 200-600g band.

Where these figures came from — from frozen

High confidenceSupported by authoritative or independently tested sources, and consistent across them.
Applies to
Specific to this type of appliance
Why this rating
A cross-manufacturer synthesis. Three published figures agreeing exactly, from two companies across three models, with two of them adding the same scoping qualifier.
Last reviewed
2026-08-13

What this does not cover

  • Scoped to oven-ready manufactured product, as two of the three sources specify.
  • Applies to drawer and pot architectures only.
Sources (3)

Chilled

The quick answer

200°C (392°F) for 15–18 min

Published range for 300–450g on Air Fry 2. The only row in this chart's Chilled section, and the only chilled-specific chart row in the catalogue.

Assuming
375g in total, 8 pieces, From the fridge
In
Combination microwave with air fry
Loaded
Single layer, pieces not touching
Preheat
Not needed
Result
Crisp throughout
Moderate confidenceWell supported, but from a narrower base of sources than we would like.

Preparation

Brush with oil, as the chart specifies, and space them so they are not touching.

About 10ml of oil.

How to load the basket

Single layer, pieces not touching. The reference condition. Air reaches every surface, and times are the shortest the food will achieve.

While it cooks

  1. At about 10–12 minutes: Turn the pieces over

    The chart specifies turning at two thirds.

How to tell it is done

  • Wrapper blistered and audibly crisp
  • No filling escaped

Where these figures came from — chilled

Moderate confidenceWell supported, but from a narrower base of sources than we would like.
Applies to
Specific to this model
Why this rating
Notable beyond its own figure: this is the only CHILLED row any manufacturer publishes in this catalogue, and it is a pre-made product rather than a raw one. That is indirect support for the state model's Sprint 3 conclusion that chilled and fresh are one cooking problem for raw food.
Last reviewed
2026-08-13

What this does not cover

  • Published by the manufacturer for this model. It is evidence about this appliance and is not general advice.
Sources (1)

Leftover (reheating)

Before anything else

From national food-safety authorities, not from us. These take precedence over any cooking time below.

Requirement — Food safety (microbiological)

Cool cooked food and get it into the fridge within one to two hours, keep the fridge between 0 and 5°C, and eat leftovers within 48 hours.

How to tell, without a thermometer

  • There is no sensory test for this rule, and that is the point: food held too long at the wrong temperature does not necessarily look, smell or taste different

If it has not got there: Throw it away. This is the one rule in this catalogue where the remedy is not 'cook it longer', because cooking does not reverse it.

Important: Cooked rice is the sharpest case: Bacillus cereus toxins form at room temperature and survive reheating. Rice left out for more than an hour goes in the bin.

Requirement — Food safety (microbiological)

Reheat leftovers until steaming hot all the way through, and only reheat them once.

Target: 70°C in the thickest part, or an equivalent from the table below.

How to tell, without a thermometer

  • Steam rising from the centre, not just the edges
  • The middle is hot to the touch, tested after removing it from the appliance

If it has not got there: Keep going, and break dense food up or spread it out so the heat can reach the middle. If it will not heat through evenly, a microwave to get the centre hot followed by the air fryer to crisp the surface is a better tool for the job than the air fryer alone.

Important: Cooked rice and pasta left at room temperature can develop Bacillus cereus toxins that reheating does not destroy. If cooked rice has been out of the fridge for more than an hour, discard it rather than reheating it.

Published combinations delivering equivalent lethality. AirfryerHQ does not calculate values between these — only the pairs the authority published are shown.
TemperatureHeld forMeasured at
70°C2 minthe centre of the food
75°C30 secthe centre of the food

The quick answer

170°C (338°F) for 3–6 min

Size and how many are in the basket.

Assuming
40g per piece, 6 pieces, From the fridge
In
Basket air fryer
Loaded
Single layer, pieces not touching
Preheat
Not needed
Result
Heated through
PreliminaryA starting point rather than a settled answer. Treat the numbers as a first attempt and check the food itself.

Preparation

Spaced apart in one layer. Nothing added.

How to load the basket

Single layer, pieces not touching. The reference condition. Air reaches every surface, and times are the shortest the food will achieve.

How to tell it is done

  • The wrapper has gone crisp and blistered again
  • Steaming filling when one is broken open

Change the result

Each of these moves the outcome in a known direction, and most cost you something. The trade is stated so you can decide whether you want it.

To be sure it is safe rather than just warm
Go by the food and not the clock. It has to be steaming hot the whole way through, and the middle of a dense portion lags a long way behind its surface in an air fryer.

Where these figures came from — leftover (reheating)

PreliminaryA starting point rather than a settled answer. Treat the numbers as a first attempt and check the food itself.
Applies to
Specific to this type of appliance
Why this rating
Mid-band. A thin wrapper crisps quickly and burns not long after. The time is AirfryerHQ's estimate.
Last reviewed
2026-08-13

What this does not cover

  • THE TIME ON THIS RECORD IS NOT SOURCED. Four manufacturers publish a reheating temperature and not one of them names a food, a quantity or a time for a named dish. The temperature here is theirs; the time is AirfryerHQ's estimate and has not been measured.
  • Reheating is governed by the food-safety rule above rather than by this figure. Steaming hot throughout is the requirement; the time is a guide to getting there.
Sources (4)

  • Tower T17023 2.2 Litre Air Fryer — Safety and Instruction Manual (PDF)

    RKW Ltd (Tower Housewares) — Manufacturer manual (United Kingdom)

    Relied on for: That this manufacturer's published reheating instruction is 150°C for up to ten minutes, with no food named.

    States this directly

    Passage read and verified

    Retrieved 2026-08-13 from argos-support.co.uk

    Retrieved from Argos's manual library for Argos product 745/2194.

  • Cookworks 5L Digital Air Fryer KDF-596D — Care & Instruction Manual (PDF)

    Argos Limited (Cookworks) — Manufacturer manual (United Kingdom)

    Relied on for: That this manufacturer's published reheating instruction is 180°C for up to ten minutes, with no food named.

    States this directly

    Passage read and verified

    Retrieved 2026-08-13 from argos-support.co.uk

    Retrieved from Argos's manual library for Argos product 148/6623.

  • Cosori Dual Blaze 6.4L Smart Air Fryer CAF-P583S-KUK — User Manual (PDF)

    Arovast Corporation (Cosori) — Manufacturer manual (United Kingdom)

    Relied on for: That this manufacturer's Reheat function defaults to 175°C for five minutes.

    States this directly

    Passage read and verified

    Retrieved 2026-08-13 from argos-support.co.uk

    Retrieved from Argos's manual library for Argos product 818/0159.

  • AirfryerHQ Sprint 4 analysis of published cooking guidance across fifteen manuals

    AirfryerHQ — Calculated or inferred by AirfryerHQ (United Kingdom)

    Relied on for: The reading that no manufacturer publishes a reheat time for a named food, and that the time on this record is therefore AirfryerHQ's own estimate.

    AirfryerHQ's interpretation of what it says

    Citation checked — the document exists and is described correctly

What usually goes wrong

Split, with the filling escaping and burning on the drawer. Spring roll wrappers are thin and the filling releases steam faster than the wrapper can vent it. Spacing them so they are not touching is what keeps them intact, and it also happens to be what crisps them.

Running the appliance safely

These apply to every food and every air fryer, so they are here once rather than repeated under each state above. They come from Electrical Safety First, from UK product-safety notices and from the manufacturers’ own manuals.

Each links to its own page, with what it means in practice, what to do if it has already happened, and the source it comes from. Every safety rule AirfryerHQ holds.

Why pastry products behaves this way

Laminated pastry rises because the water in its butter layers turns to steam and pushes the layers apart, and it stays risen because the surface dries and sets before the structure can collapse. Fast dry air does both faster than an oven does, which is why a sausage roll from an air fryer is usually better than one from an oven at the same temperature. The filling is the constraint rather than the pastry — a raw-sausage-meat roll needs the pastry held back while the meat catches up, which is what the lower end of the published range is for.

More on pastry products

Where to go from here

The pages that answer the questions this one tends to raise.

  • Using a thermometer, and where to put itThe times above are for a piece that is not the one you are holding. This measures yours — and it is the single change that fixes most dry spring roll.
  • How food actually gets crispyWhy patting it dry, spacing it out and a little oil are all the same instruction — so you can apply it when a page runs out.
  • Cooking from frozenUsually cooler and longer than the same food fresh, and never worked out from the fresh figure.
  • Reheating leftoversA different question governed by a different rule — steaming hot throughout, and only once.
  • Why published timings differIf another chart says something else, this is usually why — and which one to believe.

Easily confused with

  • Sausage roll — A different cooking problem with a different answer.