Air Fryer Vegetable Spring Rolls
These crispy spring rolls are perfectly golden and crunchy on the outside with a savory filling that makes them totally irresistible. Great as a snack or appetizer.
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Servings: 12 pieces
Equipment
- wok
Ingredients
- 12 Spring Roll Wrappers
- 2 cups Shredded Green Cabbage
- 1 cup Shredded Carrots
- 1 cup Bean Sprouts
- 4 Green Onions, sliced
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tsp Soy Sauce
- 1 tsp Sesame Oil
- 1/2 tsp White Pepper
- 1 tbsp Vegetable Oil
- Cooking Spray
- Sweet Chili Sauce, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir for 30 seconds until fragrant.
- Add the shredded cabbage and carrots and stir-fry for 2 to 3 minutes until the vegetables are slightly softened but still have a crunch. Remove from heat and stir in the bean sprouts, green onions, soy sauce, sesame oil, and white pepper. Let the filling cool completely.
- Place a spring roll wrapper on a clean surface in a diamond orientation. Spoon about 2 tablespoons of the filling in a line across the lower third of the wrapper.
- Fold the bottom corner up over the filling, tuck it in tightly, fold in both side corners, then roll it up firmly like a burrito. Use a dab of water on the top corner to seal it. Repeat with all wrappers.
- Preheat the air fryer to 390°F for 2 minutes.
- Spray the air fryer basket with cooking spray. Arrange the spring rolls in a single layer, seam side down, leaving space between each one. Spray the tops generously with cooking spray.
- Air fry for 8 to 10 minutes, flipping halfway through, until the spring rolls are deep golden brown and crispy all over.
- Let the spring rolls cool for 2 minutes before serving, as the filling will be very hot. Serve with sweet chili sauce for dipping.
Nutrition
Serving: 1serving | Calories: 77kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g
Cost: $8