Air fryer recipe · Starters
Crispy Vegetable Spring Rolls
Shatteringly crisp golden rolls packed with sweet cabbage, carrot and a whisper of ginger.
- 20 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 315kcal
- 10.9 gprotein
- 62.5 gcarbs
- 1.6 gfat
- 3.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Spring roll wrappers12
- Cabbage, shredded200 g
- Carrot, julienned1 large
- Ginger, grated1 tbsp
- Soy sauce2 tbsp
- Vermicelli noodles50 g
Method
Make the filling
Soften the vermicelli in hot water, drain, then snip into short lengths. Toss with the cabbage, carrot, ginger and soy sauce so everything is lightly seasoned and evenly mixed.
Dry it out
Squeeze the slaw firmly to remove excess liquid, or quickly stir-fry it for a minute and cool. A dry filling stops the wrappers turning soft from the inside.
Roll tightly
Place a spoon of filling near one corner, fold the sides in and roll snugly, sealing the final edge with a dab of water. Tight rolls hold their shape and crisp uniformly.
Oil the rolls
Brush each roll all over with a thin film of oil and set them seam-side down in the basket. The oil is essential for that deep-fried golden colour without the oil bath.
Air-fry to gold
Cook at 200C for 12 minutes, turning once halfway, until the wrappers are blistered and deep golden. Let them rest a minute so the shells set crisp before serving.
