Whip up perfectly crispy spring rolls in the air fryer! These are packed with flavorful veggies and are great appetizers served alongside sweet chili sauce.
What you will need
12 Egg Roll Wrappers
1/4 Head Cabbage
4 oz Shiitake Mushrooms
pinch Black Pepper
1 bunch Green Onion
2 Cloves Garlic
1/4 cup Oyster Sauce
Sweet Chili Sauce, optional(Nutritional facts 261 calories, 15.31 g fat, 14.41 g carbohydrates, 16.22 g protein, 420 mg cholesterol, 761 mg sodium)
How to cook
Gather and portion ingredients.
Shave the cabbage with a mandolin or thinly slice with a knife.
Grate the carrots.
Finely chop the mushrooms.
Smash the garlic with the flat side of the knife, peel, and finely chop.
Add about a tablespoon of oil to a skillet and bring to medium-high heat. Add the chopped vegetables.
Season with a pinch of salt and pepper.
Add the chopped garlic, sliced green onions, and oyster sauce.
Cook stirring occasionally for about 5 minutes or until vegetables are soft. Let cool enough to handle before building the spring rolls.
Preheat air fryer to 390°F
Start the air fryer and run for about 5 minutes to bring it up to temperature.
Add a dollop of the veggies in the corner of an egg roll wrapper. Brush water around the edges of the wrapper.
Fold the corner closest to you over the veggies and roll once. Then fold the sides over so they are aligned with the edge of the roll. Roll all the way up until the far corner is secured.
Spray or brush cooking oil on both sides of the spring rolls.
Air fry at 390 °F for 4 minutes.
Flip the rolls to the other side and cook for another 4 minutes or until browned and crispy.
Just like take out!