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Air Fryer Spring Rolls

Delicious veggie spring rolls with plenty of flavor. They cook up fast and crispy in your air fryer.
Course Appetizer, Side Dish, Snack
Cuisine Asian, Chinese, Thai

Equipment

  • 1 Air Fryer

Ingredients

  • 1 head cabbage, sliced thin about 6-8 cups
  • 1 pkg Korean sweet potato glass noodles
  • 3 cloves garlic, minced
  • 1 1/2 cup carrot, matchstick cut
  • 1 tbsp grated fresh ginger
  • 1 cup cilantro leaves, loosely packed
  • 1 large red bell pepper, diced or sliced thin
  • 1/2 bunch green onions, white parts chopped, green parts cut 3"
  • 1 cup dried Shitaki mushrooms, loosely packed
  • 2 tbsp low sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp mirin
  • 1 tbsp sweet Thai chili sauce
  • 1/2 tsp salt (omit if using regular soy sauce)
  • 1/2 tsp pepper
  • 2 tbsp flour
  • 3 tbsp cold water
  • 1 pkg spring roll wrappers also called lumpia wrappers about 6x6 inches

Instructions

Rehydrate some things:

  • Use kitchen scissors to remove the stems from the Shitaki mushrooms (discard the stem parts...too woody) Chop the rest of the mushrooms into bite sized pieces. Put into a large bowl and fill the bowl with "just off the boil" water. Let sit for 3-5 minutes.
  • Strain the mushrooms, but keep all the liquid. Use this to soften your glass noodles. The mushroom water adds a nice umami to your spring rolls. Soften the noodles for 30 minutes. When soft, use the scissors to cut the noodles into smaller pieces.

Cook the filling:

  • In a large skillet or wok heat 2 tablespoons of cooking oil over medium high heat. Add a few drops of toasted sesame oil.
  • Add the ginger, garlic and the white part of the green onions and saute for about 30 seconds.
  • Add the carrots and bell pepper and cook for another 30 seconds.
  • Add the cabbage, salt and pepper and cook, stirring often (bordering on constantly) until the cabbage cooks down to 1/2 it's original size.
  • Add the noodles, green part of the green onion, and cilantro and cook for 30 seconds.
  • Turn off heat and add the soy sauce, mirin, fish sauce and sweet Thai chili sauce. Mix thoroughly.
  • Remove from heat and allow to cool completely.

Mix the "glue"

  • Mix the flour and water together to make a glue for the spring rolls.

Roll them!

  • lay a single sheet of spring roll wrapper in a diamond shape in front of you (not a square).
  • Put 2-4 tablespoons of cool filling three inches up from the point that is closest to your body. Take that point and fold it up and over the filling. Now, tuck each side in and roll up-keep the wrapper tight and keep tucking in the sides as you go.
  • Dip your finger in the glue to seal the wrapper closed at the final "point" (corner of the wrapper)

Air Frying instructions

  • Rub or spray the spring rolls with cooking oil.

Fry for 12 minutes at 375° turning often

    Freeze on a parchment lined cookie sheet and then place in a zip-top bag for freezer storage. Will keep nicely for over 3 months (if you don't eat them all first!)