Air Fryer Spring Rolls

• 分量: 15 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

1 tbsp olive oil

2 garlic cloves (minced)

4 oz mushrooms (chopped small)

1 lb ground chicken (93% lean recommended)

1 ½ cups shredded green cabbage (*)

1 ½ cups shredded carrots (* Alternatively, you can use 3 cups of coleslaw mix instead of the cabbage and carrots)

2 green onions (thinly sliced)

1 tbsp soy sauce

2 tbsp rice vinegar

1 tsp cornstarch

12 - 15 spring roll wrappers (rice or wheat-based or egg roll wrappers)

Salt & pepper

Pinch of cornstarch mixed with water (slurry to seal spring roll wraps)

Avocado oil spray (for air frying, you can also use more regular olive oil)

手順

Make the Filling:

In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook until fragrant.

Add chopped mushrooms to the skillet. Allow them to brown on one side for about 5 minutes without stirring. Then, mix them until all the liquid is cooked out and the mushrooms are cooked through.

Add ground chicken to the skillet along with a pinch of salt and a pinch of pepper. Cook until the chicken is mostly cooked, about 4 to 5 minutes.

Stir in shredded cabbage, carrots, green onions, soy sauce, and rice vinegar. Cook until cabbage and carrots are wilted.

Sprinkle in 1 teaspoon of cornstarch and continue cooking until all liquid is evaporated and the mixture thickens. Ensure the filling isn't too wet, as it may affect the crispiness of the spring rolls.

Cool the Filling: IMPORTANT

Allow the filling to cool. You can speed up the cooling process by transferring it to the refrigerator or spreading it out on a baking sheet in the fridge.

Assemble Spring Rolls:

When ready to assemble, peel off an egg roll or spring roll wrapper. If you are using a typical spring roll or egg roll wrapper, you do not need to soak it in water, but I recommend covering the remaining wrappers with a damp paper towel or dish towel to prevent drying. If using a rice paper spring roll wrapper, remember to soak it in a shallow water bowl for about 10 seconds to soften it before filling; do this one at a time so they do not dry out. Note: Egg roll wrappers are thicker and made with yeasted dough, while spring roll wrappers are thinner and more delicate. Both are great, egg roll wrappers make these more like a wonton. I like using rice paper spring roll wrappers.

Rice Paper: Dip the circular wrapper in water for 10 seconds, then place it on a clean cutting board. Add a heaping spoonful of the filling to the bottom corner of the wrapper. Fold in the sides then roll until the wrapper is completely sealed.

Rice Paper: Place the wrapper in a diamond position. Add a heaping spoonful of the filling to the bottom corner of the wrapper. Roll halfway, then fold in the sides. Continue rolling until the wrapper is completely sealed. Use the cornstarch water slurry to seal the edges.

Repeat the process until all the spring rolls are assembled.

Air Fry Them:

Preheat the air fryer to 380 degrees Fahrenheit.

Spray or brush the air fryer basket with oil spray.

Add the spring rolls to the air fryer and spray them generously with avocado or olive oil spray.

Rice Paper: Air fry the spring rolls for 8-10 minutes, flipping halfway through, until they are golden brown on all sides. Depending on the size of your air fryer, you may need to work in batches.

Egg Roll Wrapper: Air fry the spring rolls for 8-10 minutes, flipping halfway through, until they are golden brown on all sides. Depending on the size of your air fryer, you may need to work in batches.

Enjoy!

栄養

• カロリー: 106 kcal
• 脂肪総量: 4 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 3 g
• コレステロール: 27 mg
• ナトリウム: 156 mg
• 炭水化物総量: 11 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 8 g