Asian
Air Fryer Spring Rolls
Air Fryer Spring Rolls
Ah, spring rolls! Those crispy delights traditionally bathed in oil, but here comes the air fryer to save the day. Imagine biting into a spring roll so perfectly golden and crisp, it sings of crunchiness. Inside, a burst of veggies and maybe a hint of protein dance in perfect harmony. This isn't just a spring roll; it's a revelation. The Gourmet Pro Multifunctional Combi Oven on the air fryer setting not only keeps things light but also crowns these rolls with the crispy glory they deserve. So, let's dive into this culinary adventure where the air fryer transforms humble spring rolls into crunchy, golden treasures. It's not just cooking; it's culinary magic in action.
Ingredients
- 120g meat (of your choice) or can opt out like me for this one.
- 120g carrot
- 130g bean sprouts
- 100g chinese chives (or shredded cabbage like me)
- 6 shiitake mushrooms
- 100g vermicelli noodles
- 2x green onions
- 1 egg for eggwash
- 2 tbsp oyster sauce (or vegetarian oyster flavoured sauce)
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp white pepper
Preparation
- Defrost spring roll wrappers (the night before).
- Cook meat to desired done-ness.
- Cook all filling until slightly wilted.
- Add seasoning listed.
- Combine filling and cool down before adding to spring roll wrappers.
- Separate spring roll wrapper and place on a flat surface (corner facing you). Cover wrappers under a damp cloth (so they dont dry).
- Place 2-3 tbsp of filling slightly above the closest corner and gently wrap from the lower corner.
- Wrap the left and right sides and keep rolling.
- Brush a layer of egg to seal and wrap.
- BE GENTLE THE WHOLE TIME MY FRIENDS.
- Brush layer of oil around the perfectly made spring rolls.
- 200°C and select 8 minutes.
- Flip spring rolls and cook for another 4-5 minutes.
- Let the freshly cooked spring rolls cool before consuming (so you dont burn your mouth).
