Air Fryer Spring Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">12 rice paper wrappers (22cm diameter)</li><li class="ingredients-single-item">200g finely shredded cabbage</li><li class="ingredients-single-item">100g carrots, julienned</li><li class="ingredients-single-item">100g shiitake mushrooms, finely sliced (or button mushrooms)</li><li class="ingredients-single-item">3 spring onions, thinly sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">1 tbsp olive oil spray for air frying</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">100g bean sprouts (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Large shallow dish for soaking rice paper</li><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Silicone brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat a non-stick frying pan over medium heat and add the sesame oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant but not browned. This brief cooking time releases their aromatic oils without burning the delicate flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the shredded cabbage, carrots, mushrooms, and spring onions to the pan. Stir-fry for about 5 minutes until the vegetables are slightly softened but still maintain some crunch. The goal is partially cooked vegetables that will finish cooking in the air fryer.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the soy sauce and rice vinegar, then season with salt and pepper to taste. Stir well to combine, then remove from heat. If using bean sprouts, add them now - the residual heat will softly wilt them without making them soggy. Transfer the mixture to a bowl and let it cool completely (about 10-15 minutes). Cooling prevents the rice paper from tearing when rolled.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fill a large, shallow dish with warm water. Working with one rice paper wrapper at a time, dip it into the warm water for about 5 seconds until it just begins to soften. Don't oversoak, as it will continue to soften as you work with it. Place the wrapper on a clean, damp kitchen towel.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place about 2 tablespoons of the vegetable filling in the lower third of the wrapper, leaving about 2cm of space on each side. Fold the bottom edge up over the filling, then fold in the sides. Continue rolling tightly until you have a neat cylinder. The rice paper naturally seals itself with its own stickiness. Place seam-side down and cover with a damp cloth while you prepare the remaining rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your air fryer to 180°C for 3 minutes. This preheating creates an initially hot environment that helps set the exterior quickly, preventing the wrappers from unraveling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lightly spray or brush the spring rolls with olive oil. This thin coating is crucial for achieving that golden-brown color and crispy texture, mimicking traditional deep frying but with significantly less oil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the spring rolls in a single layer in your air fryer basket, making sure they don't touch each other. Depending on your air fryer size, you may need to cook them in batches. Air circulation around each roll ensures even cooking and crispness on all sides.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the spring rolls for 7-9 minutes until golden and crispy, turning them halfway through cooking time. Listen for a subtle hollow sound when tapping them lightly - this indicates they're perfectly crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the spring rolls from the air fryer and let them cool for 2-3 minutes before serving. This brief resting time allows the wrappers to finish crisping as they cool slightly. Serve warm with your favorite dipping sauce, such as sweet chili sauce or soy sauce with a dash of rice vinegar.</li></ol>