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Prep: 30 minutes
Cooking: 15 minutes
Serves: 4
Ingredients:
12 spring roll wrappers
5 cups cabbage and carrots shredded
1 tbsp oil
2 large cloves garlic, minced
1/2 tsp grated ginger, minced
1 spring onion, finely chopped
1 spring onion thinly sliced
1 small onion
1 chilli finely chopped (optional)
1 tbsp soy sauce
2 tsp rice vinegar or white vinegar
salt
pepper
vegetable oil for frying
Flour paste
1 tbsp cake wheat flour or corn flour
1 & 1/2 tbsp water
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Product to use: Kenwood Air Fryer
Method:
- Heat oil in a wok or pan on high heat.
- Add the onion and 1 chopped spring onion and fry for a minute. Add the ginger and garlic and fry for a minute.
- Add the veggies and chilli and fry for another minute. Veggies should still be crunchy.
- Add the sliced spring onion.
- Mix in the vinegar and soy sauce. Add some pepper and salt, but not too much, as the soy sauce has salt.
- Allow the veggies to cool.
- Keep the spring roll wrappers covered between a damp, clean kitchen towel.
- Place a wrapper, like a diamond shape, on a flat surface. One corner is pointing towards you.
- Place a tablespoon of the filling on one corner. Fold the corner over the filling. Fold the sides like an envelope and roll the wrapper firmly, like a cigar. Brush the edges with the flour paste to seal.
- To cook the spring rolls, brush the spring rolls with the vegetable oil and arrange them on the basket or tray of your air fryer. Cook at 100°C for 15-20 mins or until golden brown and crispy all over.
- Serve hot with sweet chilli sauce.
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