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🍽️ Crispy Vegetable Spring Rolls from the Air Fryer

300 kcal · 30 min · 4 servings

Ingredients

• 6 pieces spring roll pastry sheets
• 1 piece carrot
• 50 g white cabbage, finely chopped
• 1 piece zucchini
• 1 piece spring onion
• 1 piece garlic clove
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• Some vegetable oil for brushing

Instructions

1. 1. Cut the carrot, white cabbage, zucchini, spring onions, and garlic into small pieces.
2. 2. Heat sesame oil in a frying pan over medium heat.
3. 3. Add the chopped vegetables to the pan and fry for 3 to 4 minutes until they become slightly softer.
4. 4. Season the vegetable filling with soy sauce.
5. 5. Remove the pan from the heat and set the vegetable filling aside to cool down.
6. 6. Place a spring roll wrapper flat on a work surface.
7. 7. Place a portion of the cooled vegetable filling in the center of the wrapper.
8. 8. Fold the left and right sides of the wrapper towards the center.
9. 9. Roll the wrapper tightly from bottom to top.
10. 10. Brush the top edge of the wrapper with a little water to seal the roll.
11. 11. Repeat steps 6 to 10 for all spring rolls.
12. 12. Brush the finished spring rolls thinly with vegetable oil or a mixture of oil and cornstarch for extra crispiness.
13. 13. Preheat the air fryer to 180 °C.
14. 14. Place the spring rolls in the air fryer basket without them touching each other.
15. 15. Cook the spring rolls at 180 °C for 10 to 12 minutes until golden brown and crispy.
16. 16. Turn the spring rolls halfway through the cooking time (i.e., after 5 to 6 minutes).
17. 17. Remove the finished spring rolls from the air fryer.
18. 18. Let the spring rolls rest for 2 minutes to keep them crispy.
19. 19. Serve the spring rolls hot with soy sauce or sweet and sour sauce for dipping.

Nutrition per serving

• kcal: 300
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 40 g