Air fryer recipe · Snacks
Crispy Veg Spring Rolls
Shatteringly crisp wrappers hugging a smoky, soy-tossed cabbage and carrot filling.
- 28 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 2.9 gprotein
- 15.3 gcarbs
- 0.4 gfat
- 2.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Spring roll wrappers10 sheets
- Shredded cabbage2 cups
- Julienned carrot1 cup
- Spring onions1/2 cup, chopped
- Soy sauce1 tbsp
- Black pepper1 tsp
Method
Stir-fry the filling
Heat a wide pan on high and toss the cabbage, carrot and spring onions for just two minutes so they stay crunchy. Splash in the soy sauce and black pepper, then spread the filling on a plate to cool completely. A cool, dry filling is the secret to wrappers that don't turn soggy.
Roll them tight
Place a wrapper as a diamond, spoon two tablespoons of filling near the bottom corner, and fold the sides in before rolling away from you. Seal the final edge with a smear of flour-water paste so they hold their shape. Keep them tightly packed with no air pockets to avoid bursting.
Oil and rest
Brush each roll lightly all over with neutral oil for an even golden colour. Let them rest seam-side down for five minutes so the seal sets firmly. This brief rest stops them unrolling in the hot basket.
Air-fry until golden
Arrange the rolls in a single layer with space between each one and flip them halfway through. Air-fry at 200C for 12 minutes until deeply golden and crackling crisp. Serve hot with sweet chilli or schezwan sauce.
