Air fryer recipe · Starters
Sesame Veggie Spring Rolls
Shatteringly crisp rolls packed with crunchy slaw and a toasty sesame finish.
- 20 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 90kcal
- 2.7 gprotein
- 14.9 gcarbs
- 2.7 gfat
- 2.3 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
- Toasted sesame oil1 tbsp
- Soy sauce1.5 tbsp
- Grated ginger1 tsp
Method
Wilt the filling
Toss the cabbage and carrot with the soy sauce, sesame oil and ginger, then let them sit for five minutes to soften slightly. Squeeze out any liquid before rolling, because a dry filling is what keeps the wrappers crisp.
Roll tightly
Place a spoon of filling near one corner of each wrapper, fold the sides in, and roll it up snugly into a tight cylinder. Seal the last edge with a dab of water. Tight rolls hold their shape and crisp evenly all over.
Oil the rolls
Brush or mist each roll lightly all over with oil, paying special attention to the seams. This thin film is what turns the wrapper glassy and golden; skip it and you get pale, chewy spots instead of an even crunch.
Air-fry until glassy
Arrange the rolls seam-side down in a single layer and cook at 190°C for 12 min, turning once. They should blister into a deep golden crisp. Rest them a minute before biting, as the filling inside stays steaming hot.
