Air fryer recipe · Mains
Air-Fried Spring Roll Platter
Vegetable spring rolls turn very crisp in the air fryer with just a brush of oil. Stacked into a platter for sharing.
- 30 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 135kcal
- 3.3 gprotein
- 20.4 gcarbs
- 5.1 gfat
- 2.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- cabbage2 cups, shredded
- carrot1 cup, cut into thin strips
- capsicum1, cut into thin strips
- spring onion3 tbsp, chopped
- garlic3 cloves, minced
- soy sauce1 tbsp
- cornflour2 tbsp
- spring roll sheets12 sheets
- oil2 tbsp, for brushing
Method
Make the filling
Toss the cabbage, carrot, capsicum, spring onion and garlic with soy sauce and a pinch of salt. Let the vegetables soften for 10 minutes, then squeeze and drain off the liquid. Dry filling is key, as wet filling turns the wrappers soggy.
Roll
Mix the cornflour with a little water into a smooth paste. Spoon a line of filling onto each sheet, fold in the sides and roll up tightly, sealing the edge with the paste. A tight roll with no air gaps fries evenly and will not burst.
Brush
Brush each roll lightly all over with oil so it turns crisp and golden like a deep fried roll. Arrange them in a single layer in the basket with space between, since touching rolls steam each other and stay pale where they meet.
Air-fry and finish
Air fry at 200°C for 14 min, turning the rolls halfway so every side crisps evenly. They are ready when deep golden and crackly all over. Slice each roll on the diagonal and serve hot with a dry chilli dip.
