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🍽️ Crispy Spring Rolls from the Air Fryer

280 kcal · 30 min · 4 servings

Ingredients

• 6 pieces spring roll pastry sheets
• 1 piece carrot
• 50 g white cabbage
• 50 g mung bean sprouts
• 1 piece spring onion
• 1 piece garlic clove
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp cornstarch
• oil spray or neutral oil for brushing

Instructions

1. 1. Peel the carrot and cut it into thin strips.
2. 2. Cut the white cabbage into thin strips.
3. 3. Slice the spring onions into thin rings.
4. 4. Finely chop the garlic.
5. 5. Heat the sesame oil in a pan.
6. 6. Sauté the garlic, ginger, and spring onions briefly.
7. 7. Add the carrots and white cabbage.
8. 8. Fry the vegetables for 2 to 3 minutes.
9. 9. Add the sprouts and soy sauce.
10. 10. Mix all ingredients briefly.
11. 11. Remove the pan from the heat.
12. 12. Let the filling cool down.
13. 13. Place a wrapper on a clean work surface.
14. 14. Place about 1 to 2 tablespoons of filling in the center at the bottom edge of the wrapper.
15. 15. Fold the side edges of the wrapper inward.
16. 16. Roll the spring roll tightly.
17. 17. Mix some cornstarch with water.
18. 18. Brush the top edge of the roll with the starch mixture.
19. 19. Press the roll firmly to seal it.
20. 20. Repeat the process with all wrappers.
21. 21. Lightly spray the rolls with oil spray.
22. 22. Preheat the air fryer to 180 °C.
23. 23. Place the spring rolls in the basket.
24. 24. Make sure the rolls do not touch each other.
25. 25. Cook the rolls for 12 minutes.
26. 26. Turn the rolls once after half the time.
27. 27. Let the spring rolls cool down briefly.
28. 28. Serve them with sweet chili sauce or soy sauce.
29. 29. Optionally sprinkle with sesame seeds.

Nutrition per serving

• kcal: 280
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 35 g