Crispy Strawberry Spring Rolls are a sweet dessert made by dipping rice paper sheets in an egg and milk wash, filling with vanilla light cream cheese and fresh strawberry slices, rolling tightly, and air frying until golden and crispy. They make 2 rolls, take around 30 minutes, and provide approximately 155 kcal per roll.
Rice paper has become one of my favourite blank canvases in the kitchen and this strawberries and cream version is one of the most beautiful things to come out of the series so far. Golden, crispy rice paper on the outside, warm vanilla cream cheese and sweet fresh strawberries on the inside, served with a drizzle of caramel or a scoop of ice cream. It tastes like summer in a roll. As a certified nutrition coach, I love this recipe because it gives you genuine dessert satisfaction in a format that is lighter, simpler, and more creative than anything you would find in a packet.
In this post you’ll learn:
- Why the strawberries and cream flavour combination works so brilliantly inside a crispy rice paper roll
- How to use the double-sheet technique for a sturdier, crunchier result every time
- How to cook these in an air fryer, oven, or pan depending on what you have available
Part of the 100 Ways to Have Rice Paper Series
These Crispy Strawberry Spring Rolls are part of my ongoing 100 Ways to Have Rice Paper series, a collection of sweet and savoury recipes that prove just how versatile this simple ingredient can be. If you have not tried the crispy banana spring rolls or the crispy blueberry spring rolls yet, both are worth adding to your list. Each one uses the same egg wash and air frying technique to achieve that signature golden, crispy shell but with completely different fillings and flavour profiles.
Why This Strawberries and Cream Flavour Works So Well
Strawberries and cream is one of those flavour combinations that is so perfectly balanced it barely needs explaining. The natural tartness of fresh strawberries against the cool, rich, slightly tangy sweetness of vanilla cream cheese is genuinely extraordinary and when that filling is sealed inside crispy, golden rice paper, the contrast between the warm, crunchy shell and the soft, creamy interior makes every bite genuinely exciting.
The chicory syrup stirred into the cream cheese adds a gentle, caramel-like sweetness without refined sugar, while the vanilla extract deepens the cream flavour and makes the filling taste indulgent in a way that plain cream cheese alone simply does not. The result is something that genuinely tastes like strawberries and cream but in a form you have probably never tried before.
Why Rice Paper Makes Such a Brilliant Dessert Wrapper
Rice paper is naturally gluten-free, lower in calories than pastry, and almost entirely flavour-neutral, which makes it a perfect canvas for whatever filling you want to put inside. When dipped in an egg and milk wash and double-layered for extra structure, it crisps up in the air fryer into something remarkably similar to a traditional spring roll wrapper but lighter and without the need for deep frying.
The double-sheet technique is the key detail that makes this recipe work so well. A single sheet of rice paper can be fragile when filled, doubling up gives the roll structural integrity, prevents tearing during rolling, and creates a thicker, crunchier outer layer once air fried. If you are using square rice paper sheets, the tip in the method section about halving and overlapping one sheet saves you from having too much rice paper layered in the centre of the roll once folded. For more creative ideas in the rice paper series, take a look at my rice paper dessert recipes.
Nutrition Breakdown
(Per roll — 1 of 2)
- Calories: ~155 kcal
- Protein: ~3.5g
- Carbohydrates: ~19g
- Fat: ~5g
- Fibre: ~0.5g
At around 155 kcal per roll, these are a genuinely impressive light dessert. Using light cream cheese rather than full-fat reduces the fat content by more than half compared to a standard cream cheese filling, while keeping the same creamy, satisfying texture. The chicory syrup contributes inulin rather than simple sugars, making this a dessert that is kinder to blood sugar levels than its sweetness might suggest.
Coaching insight: Serving these alongside a protein-rich accompaniment like Greek yogurt, or pairing with a coffee or herbal tea, helps slow the digestion of the natural sugars and makes this a more balanced sweet treat than eating it on its own.
Note: All nutrition values are estimates using light cream cheese. Values will vary depending on the specific brand used, always verify with your preferred nutrition calculator.
Ingredients
(Makes 2 rolls)
- 4 rice paper sheets (or 3 if using square sheets — see method note)
- 2 heaped tbsp light cream cheese, softened
- 1 tsp vanilla extract
- 1 tbsp chicory syrup
- 1 strawberry, sliced thinly into 4
- 1 medium egg
- 15ml milk (dairy or plant-based — both work well)
Smart Substitutions
- Cream cheese: Full-fat cream cheese for a richer result, note this increases calories to approximately 212 kcal per roll and fat to approximately 11g; vegan cream cheese for a dairy-free version; thick Greek yogurt for a tangier, higher-protein alternative
- Chicory syrup: Maple syrup, honey, or agave as direct substitutes — any liquid sweetener works; omit entirely if you prefer the cream cheese unsweetened
- Strawberry: Raspberries for a sharper, more intense berry flavour; sliced mango for a tropical version; blueberries for a different take — see my Crispy Blueberry Spring Rolls for that version
- Milk: Any plant-based milk works equally well — oat, almond, or soy all give the same egg wash result
If you’re adjusting based on your goals: using light cream cheese instead of full-fat saves approximately 40–50 kcal per roll; using Greek yogurt instead of cream cheese increases protein by approximately 3–4g per roll.
Customisation Options
Strawberry and Chocolate Version
Add a few dark chocolate chips to the filling alongside the strawberry slices before rolling. The chocolate melts slightly during air frying and creates a chocolate-dipped strawberry flavour inside a crispy roll.
Strawberry and Nutella Version
Spread a thin layer of hazelnut chocolate spread over the light cream cheese before adding the strawberry slices for a richer, more indulgent filling.
Vegan Version
Use vegan cream cheese and replace the egg wash with a mixture of 2 tablespoons of plant-based milk and 1 tablespoon of cornflour whisked together. Brush lightly over the rolled rice paper before air frying. The result is slightly less golden but still crispy and delicious.
Banana and Strawberry Version
Add two thin slices of ripe banana alongside the strawberry for a complementary sweetness — this bridges the banana and strawberry versions beautifully and is a brilliant way to use up both fruits.
Biscoff and Strawberry Version
Replace the chicory syrup with a small spoonful of Biscoff spread mixed into the light cream cheese for a caramelised, speculoos-flavoured cream that pairs extraordinarily well with fresh strawberry.
Storage
These rolls are best eaten immediately, straight from the air fryer while the outside is still warm and crispy. Like all rice paper dessert rolls, they soften as they cool and the texture changes once the shell loses its heat.
If you need to store them, place in an airtight container in the fridge for up to 2 days and reheat in the air fryer at 160°C for 3–5 minutes to crisp back up. Do not microwave, it makes the rice paper soft and chewy rather than crispy.
You can also assemble the rolls uncooked in advance and refrigerate for a few hours before air frying, place parchment paper between them to prevent sticking.
How This Fits Into a Balanced Diet
These Crispy Strawberry Spring Rolls are a lovely example of how a genuinely indulgent-feeling dessert can be built from simple, accessible ingredients without relying on heavy pastry, excess oil, or refined sugar. At around 155 kcal per roll with only 5g of fat, they make a beautifully light, well-portioned sweet treat that fits easily into a balanced week of eating without any compromise on pleasure.
As a nutrition coach I always encourage people to have a handful of dessert recipes that they actually look forward to making, not because they are “allowed” them, but because they genuinely enjoy them. This is one of those recipes.
Final Thoughts
These Crispy Strawberry Spring Rolls are the recipe to make when strawberries are at their ripest and most fragrant, and you want something that looks beautiful and tastes extraordinary without spending more than 30 minutes in the kitchen. At just 155 kcal per roll with only 5g of fat, they are one of the lightest, most satisfying desserts in the series. The golden, crispy shell, the warm vanilla cream, the burst of fresh strawberry — this is summer in dessert form.
Try the banana or blueberry version next time for a completely different flavour profile from exactly the same technique. Subscribe to my blog and get my free weekly meal planner template to build more creative, balanced recipes like this one into your week with ease.
Alex 🙂
Crispy Strawberry Spring Rolls (Strawberries and Cream, Air Fryer, Gluten-Free)
Crispy, golden rice paper spring rolls filled with vanilla light cream cheese and fresh strawberry slices, air-fried until beautifully crunchy and served warm with caramel sauce or ice cream. A gluten-free dessert that tastes like strawberries and cream in the most unexpected and delicious form. Just 155 kcal per roll.
Ingredients
Instructions
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In a shallow bowl, whisk together the egg and milk until smooth.
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Mix the light cream cheese, vanilla extract, and chicory syrup together until well combined and smooth.
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Dip one rice paper sheet at a time into the egg mixture for a few seconds until pliable. Lay flat on a clean surface. Stack a second sheet on top (2 per roll). If using square sheets, cut one in half and lay it over the central part of the bottom sheet to avoid too much rice paper when folding.
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Spread 1 tablespoon of the cream cheese mixture in the centre. Place 2 strawberry slices on top.
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Fold the sides inward, then roll tightly into a log shape. Repeat with remaining ingredients.
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Lightly coat the air fryer basket with oil spray. Air fry at 170°C for 12–16 minutes, flipping halfway, until golden and crisp.
Alternative cooking methods:
- Oven: Bake at 180°C / 355°F for 18–20 minutes, flipping halfway.
- Pan fry: Shallow fry in a teaspoon of oil until evenly golden.
- Deep fried: Use traditional spring roll wrappers instead and fry in hot oil (175°C / 350°F) for 2–3 minutes per side.
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Allow to cool slightly before serving with caramel sauce, ice cream, or extra fresh strawberries.
Nutrition Facts
Nutrition Facts
Servings: 2 ServingCalories:155kcalTotal Fat:5gSaturated Fat: 3gSodium:170mgTotal Carbohydrate:19gDietary Fiber: 0.5gSugars: 7gProtein:3.5g
Note
- Use light cream cheese for the 155 kcal per roll figure, full-fat increases this to approximately 212 kcal per roll
- Chicory syrup is inulin-based rather than simple sugar, it contributes a prebiotic fibre source alongside its sweetness
- Double up your wrappers, two sheets give structure, crunch, and prevent tearing
- For square sheets, cut one in half and layer over the centre of the bottom sheet to avoid excess rice paper at the fold
- Do not overfill, a generous tablespoon of cream cheese and 2 strawberry slices per roll is the right amount
- Serve immediately for maximum crispiness
- Reheat in the air fryer at 160°C for 3–5 minutes, never microwave
- Store uncooked assembled rolls in the fridge for a few hours if prepping ahead
