Air-Fried Vegetable Spring Rolls by Millie Peartree
2
Points®
Total time: 31 min • Prep: 20 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
The filling for these spring rolls is extremely versatile: Use whichever thinly sliced veggies you have on hand or shortcut with packaged broccoli slaw. Serve with your favorite brand of Asian dumpling sauce.
Ingredients
Sesame oil
2 tsp
Garlic clove
2 clove(s), minced
Fresh ginger
1 tsp, freshly grated
Shredded uncooked napa cabbage
¾ cup(s)
Carrots
½ cup(s), matchstick-cut
Mushrooms
½ cup(s), sliced, diced
Red bell pepper
½ cup(s), thinly sliced
Cilantro
2 tsp, finely chopped
Fresh lime juice
1 tsp
Fish sauce
½ tsp
Low sodium soy sauce
½ tsp
Spring roll wrapper
4 item(s), about 6-in square each
Instructions
1
Preheat air fryer to 400°F.
2
Heat oil in a large skillet over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add cabbage, carrots, mushrooms, and peppers; cook, stirring often, until slightly tender, about 4 minutes. Remove skillet from heat; stir in cilantro, lime juice, fish sauce, and soy sauce. Let cool.
3
Spoon about 3 tbsp vegetable mixture (about how much is this?) onto center of a wrapper; roll up burrito style, seal edge with water, and repeat with remaining ingredients.
4
Lightly coat air fryer basket with cooking spray; place spring rolls in basket, seam-side down, in a single layer and coat with cooking spray. Air fry spring rolls for 5 minutes; flip and cook until evenly browned, about 2 minutes more.
5
Serving size: 1 spring roll
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