Servings: 8 to 10
Ingredients
For the Filling
- 1 tbsp preferred vegetable oil
- 1-2 tsp Fused Chopped Garlic to taste
- 2 tsp Fused Chopped Ginger
- 250 g cooked protein/s of choice pork mince, shredded chicken or turkey, prawns, finely chopped tofu
- 6 dried shiitake mushrooms or any dried mushrooms
- 1 large carrot grated or finely julienned
- 75 g bean sprouts
- 150 g cabbage (any type) shredded
- 1 tsp cornflour
- 2 tbsp Fused Clever Classic Soy Sauce
For the Spring Rolls
- 8-10 spring roll wrappers defrosted if frozen
- 2 tsp cornflour for sealing rolls
- 1 tbsp water for sealing rolls
- vegetable oil spray or lightly brush with oil
- Chinese Five Spice powder or Japanese Seven Spice (optional)
For the Sweet & Sour Dipping Sauce
- 3 tbsp apple cider vinegar or rice wine or white wine vinegar
- 4 tbsp honey adjust to taste
- 4 tbsp tomato ketchup look for a ‘reduced sugar’ version
- 2 tsp Fused Clever Classic Soy Sauce
- 2 tsp cornflour or cornstarch
- 1-2 tbsp water to thin, as needed
Instructions
For the Filling:
- Soak dried mushrooms in boiling water for 15 minutes. Remove from water, drain and finely slice. Set aside.
- Heat oil in a pan or wok over high heat. Add garlic and ginger, stir fry quickly until fragrant.
- Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted.
- Add cornflour, soy sauce and the cooked protein of choice. Cook for 1 minute until the liquid is gone. The filling should be slightly sticky and not watery to avoid soggy spring rolls.
- To avoid spring rolls bursting open when cooking, cool the filling mixture down by spreading it on a tray and refrigerating for 5 minutes.
To Make the Spring Rolls:
- Preheat the air fryer to 200°C.
- Mix cornflour and water in a small bowl (for sealing the rolls).
- Carefully peel off one spring roll wrapper, and keep the others covered under a damp tea towel. Lay one spring-roll wrapper, smooth-side down, on a clean surface in a diamond shape, with one corner pointing down towards you. Lightly sprinkle the wrapper surface with a little Chinese Five Spice/Japanese Seven Spice (optional).
- Spoon 2 tablespoons of the filling about 2 inches from the corner that is closest to you. Brush each corner with the cornflour mixture.
- Like you are rolling a burrito, start rolling up from the bottom. Roll up halfway, fold sides in, then finish rolling until the filling is tightly covered in a cigar shape, then press to seal the top corner. Repeat for remaining spring rolls.
- Spray the air fryer basket with cooking spray. Place spring rolls into the basket, working in batches as needed, and spray rolls with cooking spray.
- Cook spring rolls in the air fryer for 5 minutes; turn over and cook until evenly browned, about 5 minutes more.
- Serve while hot with Sweet & Sour Sauce.
For the Sweet & Sour Dipping Sauce:
- Combine ingredients in a small saucepan over medium heat. Bring to a simmer, stirring regularly, then simmer until it thickens to taste (about 3-5 minutes).
Notes
Oven Baking Option:
- Preheat the oven to 180ºC.
- Place spring rolls on a baking rack and place the rack on a baking tray. Spray or brush very generously with oil all over.
- Bake for 20 to 25 minutes until golden and crispy - no need to turn if using a rack. If you don't use a rack, then turn the spring rolls after about 15 minutes. Frying Option:
- Pour oil into a wok or large saucepan, about double the height of the spring rolls flat on their sides.
- Heat on medium-high until hot. To check if the oil is hot enough, stick a bamboo chopstick or wooden spoon handle in; if rapid bubbles appear, then it's hot enough.
- Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, occasionally turning, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
- Repeat with the remaining spring rolls.
- Preheat the oven to 180ºC.
- Place spring rolls on a baking rack and place the rack on a baking tray. Spray or brush very generously with oil all over.
- Bake for 20 to 25 minutes until golden and crispy - no need to turn if using a rack. If you don't use a rack, then turn the spring rolls after about 15 minutes. Frying Option:
- Pour oil into a wok or large saucepan, about double the height of the spring rolls flat on their sides.
- Heat on medium-high until hot. To check if the oil is hot enough, stick a bamboo chopstick or wooden spoon handle in; if rapid bubbles appear, then it's hot enough.
- Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, occasionally turning, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
- Repeat with the remaining spring rolls.
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