Air-Fried Vegetable Spring Roll
15 spring rolls
25 minutes
20 minutes
Asian
Snacks
Crispy vegetable spring rolls filled with cabbage, carrot, capsicum, green beans, spring onions and garlic, air fried until golden and crisp.
Ingredients
- Spring roll sheets – 15;
- Extra virgin olive oil – 2 tbsp;
- Garlic, finely chopped – 1/2 tbsp;
- Spring onions, white part – 1/2 cup;
- Cabbage, shredded – 1 1/2 cups;
- Carrot, julienne – 3/4 cup;
- Capsicum, julienne – 3/4 cup;
- Green beans, finely chopped – 1/2 cup;
- Salt – as required; Pepper – as required;
- Soy sauce – 1 tsp;
- Chilli sauce (such as Sriracha) – 1 tsp;
- Oil – as required for brushing
Directions
Transfer the spring roll sheets from the freezer to the refrigerator or kitchen counter and allow them to thaw naturally.
Heat 2 tbsp olive oil in a non-stick pan over low heat.
Add spring onions and garlic and sauté for a few seconds until fragrant.
Add cabbage, carrot, capsicum and green beans. Cook over medium heat for 2 minutes.
Season with salt and pepper, then add soy sauce and chilli sauce. Mix well.
Reduce the heat to low, cover and cook for 4–5 minutes.
Remove the lid and stir. Continue cooking for 4–5 minutes until the vegetables are fully reduced and lightly browned.
Turn off the heat and transfer the mixture to a plate lined with kitchen paper to remove excess moisture and oil. Place additional kitchen paper on top and gently press to absorb any remaining moisture.
Place a spring roll sheet on a clean surface and add the cooled vegetable filling. Fold the sides inward and roll tightly. Seal the edge with a little water. Repeat with the remaining sheets and filling.
Lightly brush or spray the spring rolls with oil.
Arrange the spring rolls in the air fryer basket in a single layer, leaving space between them.
Select AIR FRY and cook for 20 minutes, or until golden brown and crisp. Flip in between.