Air Fryer Vegetable Spring Rolls with Sweet Chilli Dipping Sauce

Air Fryer Vegetable Spring Rolls with Sweet Chilli Dipping Sauce

Crispy, golden spring rolls packed with vibrant vegetables and served with a tangy sweet chilli dipping sauce. These bite-sized delights are air-fried to perfection, making them a lighter alternative to traditional deep-fried versions. Perfect for sharing or as a flavourful starter.

Ingredients
[ ] 2 tablespoons vegetable oil
[ ] 2 cups finely shredded napa cabbage
[ ] 2 cups mung bean sprouts
[ ] 1 cup finely shredded carrots
[ ] 1 cup finely chopped shiitake mushrooms
[ ] 1/2 cup finely sliced spring onion
[ ] 1 tablespoon cornflour (mixed with 1 tablespoon water to thicken the mixture)
[ ] 1 1/2 tablespoons caster sugar
[ ] 1 teaspoon salt
[ ] 1/2 teaspoon ground black pepper
[ ] 12 square spring roll wrappers
[ ] 1 tablespoon cornflour (mixed with 1 tablespoon water to secure the spring rolls)
[ ] 2 - 3 tablespoons vegetable oil (for brushing the spring rolls)
[ ] 1/4 cup Thai sweet chilli sauce
[ ] 2 tablespoons distilled white vinegar
[ ] 2 - 4 tablespoons finely chopped coriander

Instructions
[ ] 1. Heat 2 tablespoons vegetable oil in a large wok or frying pan over a medium-high heat. Add the napa cabbage, mung bean sprouts, shredded carrots, shiitake mushrooms, and spring onion. Stir-fry for 4–5 minutes until the vegetables begin to soften.
[ ] 2. Add the sugar, salt, and black pepper to the vegetables, stirring well to combine.
[ ] 3. Pour in the cornflour slurry (1 tablespoon cornflour mixed with 1 tablespoon water) and stir continuously for 1–2 minutes until the mixture thickens. Remove from the heat and allow to cool completely.
[ ] 4. Lay one spring roll wrapper on a clean work surface with one corner pointing towards you (diamond shape). Place approximately 2–3 tablespoons of the cooled vegetable filling in the centre, forming a horizontal line.
[ ] 5. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly towards the top corner. Brush the top corner with the cornflour-water paste (1 tablespoon cornflour mixed with 1 tablespoon water) to seal. Repeat with the remaining wrappers and filling.
[ ] 6. Preheat the air fryer to 200°C (400°F).
[ ] 7. Lightly brush each spring roll with vegetable oil on all sides.
[ ] 8. Arrange the spring rolls in a single layer in the air fryer basket, ensuring they do not touch. Cook in batches if necessary. Air fry for 10–12 minutes, turning halfway through, until golden brown and crispy.
[ ] 9. Meanwhile, prepare the dipping sauce by whisking together the Thai sweet chilli sauce, distilled white vinegar, and chopped coriander in a small bowl.
[ ] 10. Serve the spring rolls immediately while hot and crispy, accompanied by the sweet chilli dipping sauce.

https://www.cuisinesavvy.com/recipe/air-fryer-vegetable-spring-rolls-with-sweet-chilli-dipping-sauce