Vegetarian spring rolls

Makes 30

Calories per roll: 37kcal

Carbs: 6g

Fat: 1g

Protein: 1g

Easy, air-fryer spring rolls that are crispy, not greasy and light.

INGREDIENTS

INSTRUCTIONS

In a large wok or heavy based saucepan, over a medium-high heat, add 1 Tbsp sesame oil.
Add the grated garlic and ginger stirring frequently. (10-15 seconds).
Add the vegetables and stir-fry the vegetables for about 2 minutes.
Add the bean sprouts, along with the sugar, sesame oil and chilli powder.
Cook for another minute on high, then remove from the heat.
Place the stir fry in a colander to strain the excess juices. (We'll use the juices later to make a dip)
Allow to cool while you prepare the spring roll sheets.
In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
Place a single spring roll sheet onto a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the rectangular sheet, then roll the edges tightly around the mixture.
Seal the sheet with the cornflour slurry and place them seam side down. Cover with a tea towel to avoid drying out.
Place the spring rolls into an air-fryer on highest setting for 10 minutes or until golden. Meanwhile, prepare the dip.
To make the dip, place the stir-fry juices into a small saucepan & add 1 Tsp of cornflour. Mix well until combined & heat over a medium-low heat, stirring frequently until the sauce thickens.
Set aside for dipping later.
Serve hot, dip & enjoy!

RECIPE NOTES

Try and ensure excess liquid is removed so you don't soften the thin spring roll sheets.
Don't over fill the rolls or they will burst.
You can freeze the spring rolls and use them when needed. (They freeze very well- simply take them out of the freezer & deep fry or air-fry.)
Try alongside our Chicken fried rice!