Air fryer recipe · Snacks
Spring Roll Cigars
Slim, shatteringly crisp cigars hiding a savoury julienned veg heart.
- 25 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 95kcal
- 3.3 gprotein
- 20.1 gcarbs
- 0.4 gfat
- 2.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Spring roll sheets8 sheets
- Cabbage and carrot, julienned2 cups
- Soy sauce1 tbsp
- Garlic and ginger, minced1 tbsp
- Cornflour slurry2 tbsp
Method
Stir the filling
Toss the julienned cabbage and carrot with the garlic, ginger and soy sauce until just wilted and fragrant. Drain off any liquid that gathers, because a wet filling steams the wrappers soft instead of letting them crisp.
Roll the cigars
Place a thin line of filling along one edge of each sheet and roll it tightly into a slim cigar. Seal the final edge with a little cornflour slurry so the cigar holds its shape and does not spring open while cooking.
Oil them lightly
Brush each cigar all over with a thin film of oil for that deep-fried crunch. An even coat is what gives uniform golden colour, since any dry patch stays pale while an oiled surface browns and crisps.
Arrange with space
Lay the cigars in a single layer, seam-side down, leaving clear gaps between them. Crowding traps steam and softens the shells, while the spacing lets hot air wrap each one so they crisp evenly all over.
Air-fry until crisp
Cook at 190°C for 12 min, turning halfway, until the cigars are golden and crackle when tapped. Rest them for a minute before serving so the filling settles and the shells stay crisp rather than steaming from the inside.
