Spring Rolls

Spring rolls are crispy, golden wrappers filled with a tasty mix of vegetables and sometimes meat which are perfect as a light snack, appetizer, or party bite.
Cooking Time
15-20
Portions
10

Ingredients

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Ingredients

  • g vermicelli rice noodles
  • g carrots, julienned or grated
  •   3 spring onions, julienned
  • g garlic clove, finely chopped
  •   3 cm piece fresh ginger, peeled, julienned or finely sliced
  • g mint, leaves picked and torn
  • g bean sprouts
  •   1 tbsp dark soy sauce, to taste
  •   1 tbsp sesame oil plain/all purpose flour, to assemble
  • g spring roll wrappers
  •   Vegetable or olive oil, for brushing

Method

  • 1

    Step 1

    Soak the vermicelli noodles in warm water until softened, then drain and add to a large mixing bowl. Add the carrots, spring onions, garlic, ginger, mint, bean sprouts, soy sauce and sesame oil to the bowl and toss everything together.
  • 2

    Step 2

    To assemble the spring rolls, mix a little flour and water together to make a smooth paste. Lay one spring roll wrapper out on a clean surface and cover the rest with a damp tea towel.
  • 3

    Step 3

    Add about 1 tablespoonful of mixture to the centre of the wrapper, just below the middle. Fold the bottom edge over the filling, then fold the sides over the top, so you have a rough rectangle forming a sort of envelope. Roll up the wrapper tightly into a neat sausage shape around the filling and seal the edge with a little flour-water paste.
  • 4

    Step 4

    Brush with oil and place on a lined baking tray, then repeat with the remaining mixture and wrappers.
  • 5

    Step 5

    Heat the air fryer to 200°C/400°F.
  • 6

    Step 6

    Place about 4 spring rolls in the air-fryer basket at any one time, making sure there is plenty of space between them, and cook for 15–17 minutes, until crisp and golden.

Ingredients

  • 100 g vermicelli rice noodles
  • 200 g carrots, julienned or grated
  • 3 spring onions, julienned
  • 0.25 g garlic clove, finely chopped
  • 3 cm piece fresh ginger, peeled, julienned or finely sliced
  • 15 g mint, leaves picked and torn
  • 150 g bean sprouts
  • 1 tbsp dark soy sauce, to taste
  • 1 tbsp sesame oil plain/all purpose flour, to assemble
  • 10 g spring roll wrappers
  • Vegetable or olive oil, for brushing

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Spring Rolls