Air-fryer spring rolls
Make these spring rolls in the air fryer for an easy and fun vegetarian lunch for the family. Serve with the sweet chilli sauce for dipping
- Serves: 3 persons
- 2tbsp cornflour
- 1tbsp dark soy sauce
- 1tsp honey
- 1tsp sesame oil
- 1tbsp vegetable oil
- 450g mixed stir-fry vegetables (we used a mix of beansprouts, cabbage, carrots and peppers), any large pieces finely chopped
- 8large or 16 small spring roll pastry sheets
- 2tbsp vegetable oil
- sweet chilli sauce, for dipping
Step 1Mix 1 tbsp of the cornflour with the dark soy sauce until smooth, then add the honey and sesame oil. Set aside. Heat the vegetable oil in a wok over a high heat and stir-fry the mixed veg for 30 seconds before adding the sauce mixture. Season with salt and pepper, and cook for another minute until the veg has wilted slightly but retains some crunch. Transfer the mixture to a bowl and cool for at least 10 mins.
Step 2Mix the remaining cornflour with 1 tbsp water in a small bowl. Working with one spring roll sheet at a time, put on a board at an angle, so it resembles a diamond. (Keep the other sheets covered with a tea towel.) Spoon a heaped teaspoonful of the veg in the centre of the sheet in a sausage shape. Fold the bottom corner over the filing and tuck it under. Fold in the left and right sides to neatly enclose the filling. Brush a little of the cornflour mixture over the top corner, then roll up from the bottom to seal. Put on a tray and brush with a little of the vegetable oil. Continue until you’ve assembled all the spring rolls.
Step 3Heat the air-fryer to 200C and cook the spring rolls for 12 mins, turning halfway through to brush with more oil. You may have to do this in batches – be careful not to overcrowd the air-fryer. Serve with the sweet chilli sauce for dipping.